Description
Bone-in heritage chicken simmers in a spiced tomato and onion gravy until tender.
Ingredients
Scale
- 2 lbs (900 g) bone-in, skinless desi chicken (heritage or free-range), cut into pieces
- 6 cups (1.4 L) water
- 2.5 tbsp garlic paste, divided
- 1/3 cup plus 2 tbsp (105 ml) neutral oil, divided
- 3 medium onions, finely chopped
- 2 tbsp ginger paste
- 2 medium tomatoes, chopped
- 3 whole cloves
- 9 whole black peppercorns
- 1 black cardamom pod, bruised
- 1-inch cinnamon stick
- 3/4 tsp cumin seeds
- 1 tsp salt
- 3/4 tsp red chili powder
- 1/4 tsp turmeric
- 1 1/4 tsp coriander powder
- 1/4 tsp ground nutmeg
- Pinch of nigella seeds (kalonji)
- Fresh cilantro, chopped (for garnish)
- Green chilies, sliced (for garnish)
Instructions
- Place the chicken pieces, water, and 1/2 tablespoon of garlic paste in a large pot. Bring to a boil, then lower the heat and simmer for 5 minutes. Remove the chicken and set the remaining stock aside.
- Heat 1/3 cup (80 ml) of oil in a skillet over medium heat. Add the chopped onions and cook until light golden brown.
- Stir in the ginger paste and the remaining 2 tablespoons of garlic paste. Cook until the raw smell fades and the oil separates, then add the tomatoes and cook until soft.
- Transfer the onion and tomato mixture to a blender, leaving as much oil in the pan as possible. Blend until smooth.
- In a large clean pot, heat the remaining 2 tablespoons of oil over medium heat. Add the cloves, peppercorns, black cardamom, cinnamon stick, and cumin seeds. Let them cook until the cumin seeds begin to crackle.
- Stir in the salt, red chili powder, and turmeric. Cook briefly until the raw turmeric smell fades, being careful not to burn the spices. Add the coriander powder, nutmeg, and nigella seeds, stirring to combine.
- Pour the blended onion mixture into the pot. Cook until the oil begins to separate from the gravy. Add the boiled chicken pieces and cook for 5 to 10 minutes.
- Pour in the reserved chicken stock. Bring the mixture to a boil, cover, and simmer until the chicken is tender and reaches a safe internal temperature of 165°F (74°C).
- Uncover and boil the gravy until it reaches your preferred thickness. Garnish with chopped cilantro and sliced green chilies before serving.
Notes
- Desi chicken takes longer to cook than standard broiler chickens. Test a piece of meat to ensure it is tender before serving.
- Always check that poultry reaches a safe internal temperature of 165°F (74°C) using a meat thermometer.
- If the gravy is too thin once the chicken is cooked, remove the chicken pieces and boil the liquid uncovered until it reduces.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian