Contributed By Nibedita
Country chicken is said to be tastier than broiler. (Difference between country chicken and broiler chicken)
Let us check out how this country chicken is cooked in Odisha.
- Country chicken – 800 grams
- Bay Leaves (Teja patra) – 2
- Cardamom (Dalchini) – 2,3 small sticks
- Green cardamom (Choti Elaichi) – 1
- Black cardamom (Moti Elaichi) – 1
- Black paper corn (Golmaricha) – around 10 to 12
- Clove – 3 to 4
- Curry leaves – 5 to 6
- Dried red chilli – 3
- Medium sized onion – 3
- Tomato – 2
- Coriander powder – 3 Tsp
- Cumin powder – 1 Tsp
- Red chilli powder – 2 Tsp (according to taste)
- Pav bhaji masala – 1 Tbsp
- Turmeric powder – 1 Tsp
- Garam masala powder – 2 Tsp
- Ginger garlic paste – 2 Tbsp
- Salt – according to taste
- Oil – 3 Tbsp
Method of Preparation:
- Marinate the chicken with salt, red chilli powder, turmeric powder, pav bhaji masala and ginger garlic paste. Mix well and keep aside at least for 20 minutes.
- Dry roast cinnamon, green cardamom, black cardamom, pepper corn, cloves, curry leaves, bay leaves and red chili. keep aside and let them cool.
- Cut two medium sized onions and two tomatoes. Blend these to a fine paste along with coriander powder, cumin powder and the roasted ingredients in step 2.
- Straight cut one medium sized onion and keep aside.
- Take oil in a pan and add the cut onions once oil is hot enough. Fry till the onions are translucent and then add the marinated chicken pieces into it. Stir nicely and put the lid on. Cook on medium flame for 10 minutes.
- After 10 mins, open the lid and stir the chicken again. Now let it cook on low flame for 5 minutes.
- Now add the blended masala (made in step 3) and mix well. Keep the lid on again and let it cook for 15 more mins.
- After 15 mins take the lid out, add one glass of water and 2 tsp of garam masala powder and let it cook on medium flame for 10-15 mins.
- Now our country chicken curry is ready to be served with steaming white rice or hot phulkas.