Desi Murg Salan/Country Chicken Curry

Ingredients

• 1 kg Desi Murg or Country Chicken
• 2 tbsp Ginger Garlic Green Chilli paste
• 1 tsp Red Chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp roasted Cumin powder
• 1 tsp roasted Coriander powder
• 1/2 tsp Garam Masala
• 2-3 sliced Onions
• 2-3 chopped Tomatoes
• 2-3 whole/slit Green Chillies
• 1 bunch chopped Coriander Leaves
• 1/2 bunch chopped Mint Leaves
• Whole Spices/Khade Masale
• 3-4 Green Cardamoms
• 1 Black Cardamom/Badi Elaichi
• 1 Bay Leaf
• 1 tsp Caraway Seeds/Shahjeera
• 1 inch Cinnamon stick
• 4-5 Cloves
• 7-8 Black Peppercorns
• 6-7 tbsp Oil

Steps

1. Clean and wash the chicken and drain all the water from it. Set aside until use.
2. Take a deep cooking pot. Add oil to it. When oil gets heated up, add the whole spices and fry for a minute. Now saute the onions first until light brown. Also add the tomatoes with slit green chillies. Once the tomatoes are soft and cooked, add the chicken next and mix very well. Saute it on a high flame for 10 minutes until the raw smell fades away, then lower the flame to medium high and cook it covered. Add all the powdered spices as mentioned.
3. Stir in between so that it won't stick to the pan. It releases a lot of water. So saute and roast it well until the oil separates. (Since it's the country chicken, it takes a little longer time to cook). Add some water to balance the consistency but don't add much. Adjust salt at this stage.
4. Cook it on a high flame and allow it come to a rolling boil. Add chopped coriander leaves and garam masala. Cook on low flame now for 7-8 minutes and it's done. Serve it piping hot with rice or rotis or any bread of your choice Enjoy!