Kutchi Chicken
Chicken curry prepared in the Kutchi Memon and Lohana style — bone-in pieces cooked with a ground masala of coconut, sesame, and whole spices, finished with dried kokum for a subtle tang in place of tomato. The coastal and desert trade routes that shaped Kutch are visible in this masala's blend of inland and maritime flavours.
Cuisines
Kutchi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 40 min
Total: 55 min
2-3 servings
Ingredients
| 500 grams | chicken, cut into pieces |
| 2 tablespoons | vegetable oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 2 medium | onions, finely chopped |
| 2 teaspoons | ginger-garlic paste |
| 2 medium | tomatoes, finely chopped |
| 1 teaspoon | turmeric powder |
| 2 teaspoons | coriander powder |
| 1 teaspoon | red chili powder |
| 1 cup | yogurt |
| 1 teaspoon | garam masala |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add cumin seeds and mustard seeds; let them splutter.
- 3 Add chopped onions and sauté until golden brown.
- 4 Stir in ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- 5 Add chopped tomatoes and cook until they turn soft and oil separates.
- 6 Mix in turmeric powder, coriander powder, and red chili powder.
- 7 Add chicken pieces and cook until they are browned on all sides.
- 8 Lower the heat and add yogurt, stirring continuously to avoid curdling.
- 9 Cover and cook the chicken on low heat until fully cooked and tender.
- 10 Sprinkle garam masala and salt to taste, mixing well.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, marinate the chicken in yogurt and spices for at least 1 hour before cooking.