Jharkhand Chicken
Country (desi) chicken cooked tribal-style over a wood fire — the bird is cut small, seared in mustard oil with whole spices and onion, then simmered in a tomato-ginger-garlic gravy until the meat is deeply flavoured and the gravy reduces to a dark, slightly dry coating. The wood fire lends a subtle smokiness that distinguishes it from any commercial kitchen chicken curry.
Cuisines
Jharkhand
Best for
Lunch
Dinner
Build a full meal around Jharkhand Chicken
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 teaspoon | Cumin , seeds |
|
2 | Bay Leaf |
|
2 | Cardamom , green pods |
|
1 | Cinnamon stick |
|
2 | Clove |
|
2 | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 | Green Chili , slit |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Garam masala |
|
2 tablespoons | Yogurt |
|
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, bay leaves, cardamom, cinnamon, and cloves. Sauté for a few seconds until fragrant.
- 3 Add the chopped onions and sauté until golden brown.
- 4 Stir in the ginger-garlic paste and green chilies, cooking for another minute.
- 5 Add the chicken pieces and cook until they are browned on all sides.
- 6 Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes.
- 7 Add the curd and mix well, cooking for another 2 minutes.
- 8 Pour in the water, cover, and let the chicken simmer on low heat for 20-25 minutes or until cooked through.
- 9 Sprinkle garam masala and chopped coriander leaves. Mix well and cook for another 2 minutes.
- 10 Serve hot with rice or roti.
Tips
For a richer flavor, marinate the chicken with yogurt and spices for at least 30 minutes before cooking.