UP Style Spicy Chicken Curry
चिकन बनाते वक़्त करें ये एक तरीका फिर कभी आपका चिकन नहीं बनेगा फीका - UP Style Spicy Chicken Curry is a medium Indian recipe that serves 4. 300 calories per serving. Recipe by bharatzkitchen HINDI on YouTube.
Prep: 15 min | Cook: 1 hr | Total: 1 hr 30 min
Cost: $18.59 total, $4.65 per serving
Ingredients
- 4 tablespoons Mustard Oil (use authentic mustard oil for authentic flavor)
- 5 pieces Cloves (whole)
- 5 pieces Green Cardamom (whole)
- 1 teaspoon Cumin Seeds (whole)
- 2 pieces Large Cardamom (whole, adds depth)
- 10 pieces Black Peppercorns (whole)
- 1 small piece Cinnamon Stick (about 2‑inch length)
- 3 pieces Bay Leaves (whole)
- 600 grams Onions (about 7‑8 medium onions, roughly chopped (ruffle chop))
- 20 cloves Garlic (approximately 25‑30 g, peeled)
- 30 grams Ginger (about 3‑inch piece, peeled)
- 15 grams Fresh Coriander Stems & Leaves (roughly a small bunch, includes stems)
- 15 pieces Green Chilies (about 25 g, sliced)
- 3 tablespoons Water (for paste) (helps blend a thin paste)
- 2 teaspoons Salt (divide: 1 tsp during onion cooking, 1 tsp later)
- 1.5 teaspoons Turmeric Powder
- 1.5 teaspoons Red Chili Powder
- 1 teaspoon Kashmiri Red Chili Powder (gives color without excessive heat)
- 1 teaspoon Coriander Powder
- 1 teaspoon Chicken Masala (any brand works)
- 1 kilogram Chicken (bone‑in pieces, washed with a splash of vinegar)
- 1 tablespoon Vinegar (for washing chicken)
- 2 tablespoons Fresh Coriander (for garnish) (chopped)
- 1 teaspoon Garam Masala (add at the very end for aroma)
Instructions
Heat Mustard Oil
Place the pot on medium‑high flame and add the mustard oil. Heat until it starts to smoke and emit a sharp aroma.
Time: PT5M
Toast Whole Spices
Add cloves, green cardamom, cumin seeds, large cardamom, black peppercorns, cinnamon stick and bay leaves. Stir for about 2 minutes until fragrant.
Time: PT2M
Sauté and Steam Onions
Add the roughly chopped onions. Sauté uncovered for 2 minutes, then cover the pot with the lid and let steam for 5 minutes until the onions soften and release moisture.
Time: PT7M
Season Onions
Stir in 1 teaspoon of salt. Continue cooking uncovered until the onions turn a light golden color, about 5 minutes.
Time: PT5M
Prepare Ginger‑Garlic‑Chili Paste
In a blender, combine garlic cloves, ginger piece, coriander stems & leaves, and green chilies with 3 Tbsp water. Blend to a thin paste.
Time: PT5M
Cook the Paste
Pour the fresh paste into the pot with the onions. Stir continuously and add a splash of water if it sticks. Cook for about 5 minutes until the raw aroma disappears.
Time: PT5M
Add Ground Spices
Stir in turmeric, red chili powder, Kashmiri red chili powder, coriander powder, and chicken masala. Fry for 5 minutes until the oil begins to separate from the masala.
Time: PT5M
Adjust Salt and Spice
Add the remaining 1 teaspoon of salt and give a quick stir.
Time: PT2M
Fry Chicken Briefly
Increase flame to high and add the cleaned chicken pieces. Fry for only 2 minutes, just to coat the pieces with the masala.
Time: PT2M
Simmer with Water
Pour in about 500 ml (½ L) water, bring to a gentle boil, then place the lid and the weight. Reduce to low flame and let simmer, covered, for 15 minutes.
Time: PT15M
Rest the Curry
Turn off the heat, keep the lid on and let the pot sit for 5 minutes so the gravy settles and the chicken becomes extra tender.
Time: PT5M
Finish with Fresh Herbs and Garam Masala
Stir in chopped fresh coriander and garam masala. Cook for another 2 minutes, then turn off the flame.
Time: PT2M
Nutrition Facts
- Calories
- 300
- Protein
- 25 g
- Carbohydrates
- 10 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Gluten-Free, Dairy-Free, High-Protein, Spicy
Allergens: Mustard
Ingredient Substitutions
- Instead of Mustard Oil: neutral oil (e.g., canola) – flavor will change
- Instead of Onions: shallots
- Instead of Fresh Coriander Stems & Leaves: cilantro
- Instead of Green Chilies: bird’s eye chilies
- Instead of Salt: sea salt
- Instead of Red Chili Powder: paprika for less heat
- Instead of Kashmiri Red Chili Powder: regular red chili powder (use less)
- Instead of Chicken Masala: garam masala (use ½ tsp)
- Instead of Chicken: boneless chicken breast (adjust cooking time)
- Instead of Vinegar: lemon juice
Equipment Needed
- Heavy‑bottomed Pot or Handi
- Lid that fits tightly
- Weight (clean stone or heavy plate)
- Blender or Hand Mixer
- Knife
- Cutting Board
- Wooden Spoon or Ladle
- Measuring Spoons
Critical Steps — Do Not Skip
- Heating mustard oil until it smokes
- Covering onions to steam for proper softening
- Ensuring the masala reaches the oil‑separation stage before adding water
- Brief high‑heat fry of chicken (only 2 minutes)
- Simmering with a weight on low flame for 15 minutes
Chef Tips from the Video
- Use fresh mustard oil; it adds the signature pungent flavor of Uttar Pradesh cuisine.
- A heavy lid and weight create a mini pressure environment, making the chicken melt‑in‑your‑mouth tender.
- Add a few drops of lemon juice just before serving for a bright finish.
Troubleshooting
Onions remain hard and watery.
Cover the pot longer (additional 3‑5 min) or add a splash more water to create steam.
Gravy is too thick.
Stir in warm water a tablespoon at a time until desired consistency is reached.
Chicken is tough.
Ensure the initial high‑heat fry is only 2 minutes and that the simmering time is at least 15 minutes on low flame.
Oil does not separate from the masala.
Cook the ground spices a little longer on medium heat; the color should deepen and the mixture become slightly dry.
Storage
Refrigerator: Store in an airtight container for up to 3‑4 days.
Freezer: Freeze in freezer‑safe bags for up to 1 month; thaw before reheating.
Room temperature: Not recommended; curry should be kept refrigerated.
Make-Ahead Tips
- Blend the ginger‑garlic‑chili paste a day ahead and store refrigerated.
- The curry can be fully cooked, cooled, and refrigerated; reheat gently on low flame.
Frequently Asked Questions
What is the cultural significance and history of U.P. Style Desi Spicy Chicken Curry in Uttar Pradesh cuisine?
U.P. Style Desi Spicy Chicken Curry reflects the rustic, mustard‑oil based cooking of the North Indian plains. Mustard oil and abundant onions are hallmarks of the region, and the dish is traditionally served at family gatherings and festive occasions.
What are the traditional regional variations of chicken curry in Uttar Pradesh cuisine?
In Uttar Pradesh, chicken curries may vary by using ghee instead of mustard oil, adding yogurt for a tangy base, or incorporating whole wheat flour for a thicker gravy. Some villages also add fennel seeds or fenugreek leaves for extra aroma.
How is U.P. Style Desi Spicy Chicken Curry traditionally served in Uttar Pradesh households?
It is typically served hot with steamed basmati rice, roti, or paratha, and accompanied by a side of fresh cucumber raita. During festivals, it may be presented on a large thali with pickles and salad.
What occasions or celebrations is U.P. Style Desi Spicy Chicken Curry traditionally associated with in North Indian culture?
The dish is popular during weddings, religious festivals like Diwali and Eid, and family gatherings such as birthdays. Its bold flavor makes it a centerpiece for celebratory meals.
How does U.P. Style Desi Spicy Chicken Curry fit into the broader Indian cuisine tradition?
It exemplifies the Indian principle of layering flavors—starting with whole spices, followed by caramelized onions, fresh paste, and finally ground spices. The use of mustard oil distinguishes it from South Indian coconut‑based curries.
What are the authentic traditional ingredients for U.P. Style Desi Spicy Chicken Curry versus acceptable substitutes?
Authentic ingredients include mustard oil, whole spices (cloves, cardamom, cinnamon, bay leaf), a large quantity of onions, fresh ginger‑garlic‑green‑chili paste, and Kashmiri red chili powder. Substitutes can be neutral oil, regular red chili powder, or store‑bought chicken masala, though flavor will differ.
What other Uttar Pradesh dishes pair well with U.P. Style Desi Spicy Chicken Curry?
Pair it with plain basmati rice, jeera rice, butter naan, or aloo ki sabzi (potato curry). A cooling cucumber raita or simple salad of sliced onions and lemon balances the heat.
What makes U.P. Style Desi Spicy Chicken Curry special or unique in North Indian cuisine?
The unique combination of mustard oil, a massive amount of caramelized onions, and the steam‑pressure technique yields an exceptionally soft chicken and a silky, deep‑colored gravy that is both spicy and aromatic.
What are the most common mistakes to avoid when making U.P. Style Desi Spicy Chicken Curry at home?
Common errors include over‑frying the chicken (which makes it tough), not letting the masala reach the oil‑separation stage, and skipping the covered steaming step for onions, which leads to a grainy gravy.
Why does this U.P. Style Desi Spicy Chicken Curry recipe use mustard oil instead of other cooking oils?
Mustard oil imparts a pungent, slightly bitter note that is characteristic of Uttar Pradesh cooking. It also has a high smoke point, allowing the whole spices to be toasted without burning.
Can I make U.P. Style Desi Spicy Chicken Curry ahead of time and how should I store it?
Yes, the curry can be prepared a day ahead. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently on low flame, adding a splash of water if the gravy thickens.
What does the YouTube channel bharatzkitchen HINDI specialize in?
The YouTube channel bharatzkitchen HINDI specializes in authentic Indian home‑cooking tutorials, focusing on regional recipes, traditional techniques, and budget‑friendly meals for Hindi‑speaking audiences.
How does the YouTube channel bharatzkitchen HINDI's approach to Uttar Pradesh cooking differ from other Indian cooking channels?
bharatzkitchen HINDI emphasizes using everyday pantry items, minimal reliance on pre‑made spice mixes, and detailed step‑by‑step explanations of classic Uttar Pradesh methods like steaming onions and using mustard oil, which sets it apart from channels that favor shortcuts.
Last updated: August 25, 2026
