I love Desi (Country) Chicken! It’s so much tastier and flavorful than Broiler chicken. Their natural habitats and food habits make them rich in taste and lower in fat content. When I’m craving a super spicy Chicken Curry with Bhakri, Desi Chicken is my go-to choice. Cooked in Mustard Oil, it has a unique texture and seasoning that makes it the perfect meal for a relaxed afternoon.
This Gavthi Chicken Curry recipe is made for spicy food lovers like me, with its trademark Black (Kaala) Rassa (curry) that’s thin in texture. Just a heads up, you might need a towel or napkin on hand to wipe away the running nose and watery eyes – but that’s all part of the fun of enjoying this spicy Tarri (thin curry with lots of oil).
Prep Time – 20 mins
Cook time – 50 mins
Total Time – 1 hour 10 mins
Serves – 4
Ingredients :
Desi Chicken – 750 gms ( curry cut )
Onions – 100 gms
Red Chillies – 4
Dry Grated Coconut – 30 gm
Coriander – a few sprigs
Peppercorns – 3
Cloves – 4 to 5
Ginger – 5 gm
Poppy seeds – ½ tsp
Cumin – ½ tsp
Garlic – 4 flakes
Mustard Oil – 40 ml
Salt – to taste
Chilli powder – 1 tbsp
Goda Masala – a pinch
Chicken Masala – 1 tbsp
Lime Juice – ½ tsp
Instructions :
1 ) Clean and wash the Chicken.
2 ) Grind Coconut and coriander together and set aside.
3 ) Separately grind onions, chillies, peppercorns, cloves, ginger-garlic, poppy seeds and cumin
seeds to a paste.
4 ) Heat the Mustard Oil, add the chicken pieces and brown well. Remove, drain and set aside.
5 ) In the same oil, add the ingredients of Step 3 and roast well till you get a dark brown colour. Now add the coconut and coriander and saute further for five minutes.
6 ) Add the Chicken pieces along with 100 ml water. Cover with a lid & let it cook on a low flame for 30 minutes. Garnish with chopped coriander and serve hot with Roti or Bhakri. The gravy should have a watery consistency.