Dogri Chicken Curry
Country chicken in Dogri-style gravy — chicken cooked in mustard oil with a thick onion-tomato base, whole spices, and a small amount of khatai (dried mango) for tang. The preparation is simpler and more rustic than North Indian dhaba-style chicken, relying on the quality of local country chicken and the pungency of mustard oil. Eaten with missi roti or plain chapati at everyday meals.
Cuisines
Dogri
Best for
Lunch
Dinner
Build a full meal around Dogri Chicken Curry
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
|
500 grams | Chicken , cut into pieces |
|
2 tablespoons | Mustard oil |
|
1 large | Onion , finely chopped |
|
2 medium | Tomato , pureed |
|
1 teaspoon | Ginger-garlic paste |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Red chili powder |
|
0.5 teaspoon | Turmeric powder |
|
1 teaspoon | Garam masala |
|
1 cup | Water |
|
Salt | To taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pan until it starts to smoke slightly, then reduce the heat.
- 2 Add cumin seeds and let them splutter.
- 3 Add the chopped onions and sauté until golden brown.
- 4 Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 5 Add the pureed tomatoes and cook until the oil separates from the mixture.
- 6 Mix in coriander powder, red chili powder, turmeric powder, and salt.
- 7 Add chicken pieces and stir well to coat them with the spices.
- 8 Cook the chicken on medium heat until it is browned on all sides.
- 9 Add water, cover, and let it simmer on low heat until the chicken is cooked through.
- 10 Sprinkle garam masala and stir well.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, marinate the chicken with yogurt and spices for at least 30 minutes before cooking.