দেশি চিকেন একবার এই সহজ পদ্ধতিতে বানিয়ে দেখুন

Ingredients

• 1 tsp Black Pepper (Whole) (lightly crushed)
• 0.5 tsp Ajwain (Carom Seeds) (lightly crushed)
• 1 small piece Cinnamon Stick (break into small bits)
• 2 pods Black Cardamom Pods (crushed)
• 8 pieces Cloves (lightly crushed)
• 6 pods Green Cardamom Pods (lightly crushed)
• 250 ml Mustard Oil (high smoke point, authentic flavor)
• 4 pieces Dry Red Chilies (whole)
• 1 leaf Bay Leaf
• 700 g Onion (thinly sliced)
• 1.5 tsp Salt (adjust to taste)
• 1.5 kg Country Chicken (Skinless) (cleaned, cut into bite‑size pieces)
• 2 tsp Ginger Garlic Paste
• 1 tsp Green Chili Paste (optional, for extra heat)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 3 pieces Tomato (medium, sliced thin)
• 2 tsp Coriander Powder
• 1.5 tsp Cumin Powder
• 1 tsp Black Pepper Powder (optional)
• 2 tsp Sour Yogurt (full‑fat, at room temperature)
• 200 ml Hot Water (just boiled)
• 2 tsp Ghee (clarified butter)
• 5 cloves Garlic (thinly sliced)
• 3 pieces Green Chili (slit lengthwise)
• 2 tbsp Fresh Coriander Leaves (chopped, for garnish)
• 0.5 tsp Kashmiri Red Chili Powder (Garnish) (optional, for color)

Instructions

1. Prepare Whole Spices

   Combine 1 tsp whole black pepper, ½ tsp ajwain, a small piece of cinnamon, 2 black cardamom pods, 8 cloves, and 6 green cardamom pods. Lightly crush them using a mortar‑pestle or the back of a spoon.

   Time: PT5M

2. Heat Oil and Temper Spices

   In a large kadhai, heat 250 ml mustard oil over high flame until shimmering. Add 4 dry red chilies, 1 bay leaf, and the crushed whole spice mix. Stir for 30 seconds.

   Time: PT1M

   Temperature: high flame

3. Fry Onions

   Add 700 g thinly sliced onions and 1–1½ tsp salt. Fry on high flame, stirring frequently, until onions turn deep reddish‑brown (about 7–8 minutes).

   Time: PT8M

   Temperature: high flame

4. Add Chicken

   Introduce the cleaned, skinless country chicken pieces (1.5 kg) to the onion mixture. Stir‑fry for 5 minutes until the chicken changes color and releases some liquid.

   Time: PT5M

   Temperature: medium flame

5. Incorporate Aromatics

   Add 2 tsp ginger‑garlic paste, 1 tsp green‑chili paste (optional), ½ tsp turmeric powder, and 1½ tsp Kashmiri red chili powder. Mix well and cook for 2 minutes.

   Time: PT2M

   Temperature: medium flame

6. Cook Tomatoes

   Add 3 sliced tomatoes, cover the kadhai with a lid, and let them soften for 6 minutes on low flame.

   Time: PT6M

   Temperature: low flame

7. Add Ground Spices & Yogurt

   Uncover, then stir in 2 tsp coriander powder, 1½ tsp cumin powder, 1 tsp black pepper powder (optional), and 2 tsp sour yogurt. Reduce heat to low and cook until the oil separates from the masala (about 5 minutes).

   Time: PT5M

   Temperature: low flame

8. Add Hot Water and Pressure Cook

   Pour in 200 ml hot water, stir, then transfer the entire mixture to a pressure cooker. Close the lid and cook on low flame for 2 whistles (approximately 12 minutes).

   Time: PT12M

   Temperature: low flame

9. Release Pressure & Finish Tempering

   Allow the pressure to release automatically. In a separate small pan, melt 2 tsp ghee over medium flame, add sliced garlic and slit green chilies. Fry until garlic turns golden brown.

   Time: PT3M

   Temperature: medium flame

10. Final Assembly

    Add the fried garlic‑chili mixture, 2 tbsp chopped coriander leaves, and optional ½ tsp Kashmiri chili powder to the cooked chicken. Increase flame to high, stir quickly, and reduce any excess liquid for 3 minutes.

    Time: PT3M

    Temperature: high flame

11. Serve

    Transfer the Desi Chicken Masala to a serving bowl, garnish with a few fresh coriander leaves, and serve hot with roti, naan, or steamed rice.

    Time: PT1M

Nutrition Facts

Calories

925

Protein

60 g

Carbohydrates

15 g

Fat

60 g

Fiber

2 g

Ingredient Substitutions

• Instead of Black Pepper (Whole): White pepper
• Instead of Ajwain (Carom Seeds): Cumin seeds
• Instead of Cinnamon Stick: Cinnamon powder (1/4 tsp)
• Instead of Black Cardamom Pods: Green cardamom (1 pod)
• Instead of Cloves: Allspice (1/4 tsp)
• Instead of Green Cardamom Pods: Cardamom powder (1/4 tsp)
• Instead of Mustard Oil: Vegetable oil, Sunflower oil
• Instead of Dry Red Chilies: Red chili flakes (1 tsp)
• Instead of Bay Leaf: None
• Instead of Onion: Shallots
• Instead of Salt: Sea salt, Kosher salt
• Instead of Country Chicken (Skinless): Regular chicken thighs
• Instead of Ginger Garlic Paste: Fresh ginger and garlic minced
• Instead of Green Chili Paste: Finely chopped green chilies
• Instead of Turmeric Powder: None
• Instead of Kashmiri Red Chili Powder: Paprika + cayenne mix
• Instead of Tomato: Canned crushed tomatoes (200 g)
• Instead of Coriander Powder: Fresh cilantro leaves (1 tbsp)
• Instead of Cumin Powder: Ground cumin seeds
• Instead of Black Pepper Powder: White pepper powder
• Instead of Sour Yogurt: Buttermilk (1 tbsp)
• Instead of Hot Water: Chicken broth (low sodium)
• Instead of Ghee: Butter (2 tsp)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Green Chili: Jalapeño (1)
• Instead of Fresh Coriander Leaves: Cilantro stems
• Instead of Kashmiri Red Chili Powder (Garnish): Paprika

Equipment Needed

• Large Kadhai or Skillet
• Pressure Cooker
• Knife
• Cutting Board
• Measuring Spoons
• Spatula / Wooden Spoon
• Lid for Kadhai
• Small Bowl (for spice mix) (optional)

Critical Steps — Do Not Skip

• Crushing whole spices without turning them into powder
• Frying onions until deep reddish‑brown
• Adding chicken only after onions are browned
• Cooking with yogurt on low flame until oil separates
• Pressure cooking for proper tenderness
• Final tempering with ghee, garlic, and green chilies

Chef Tips from the Video

• Use fresh mustard oil for authentic pungency; if unavailable, substitute with a mix of 2 parts vegetable oil and 1 part mustard seeds ground into oil.
• For extra depth, add a splash of coconut milk after pressure cooking.
• Garnish with fried curry leaves for an additional aroma boost.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Marinate the chicken with a pinch of salt and half of the crushed whole spices for 30 minutes before cooking.
• The masala base (onion‑tomato‑spice mixture) can be prepared a day ahead and refrigerated.
• After pressure cooking, the dish can be reheated on the stove; add a splash of water if it looks dry.

Frequently Asked Questions