Country Chicken Curry

Country chicken is said to be tastier than broiler. (Difference between country chicken and broiler chicken)

This recipe is by my sweet li’l sis Nibedita. Thanks dear. 

Let us check out how this country chicken is cooked in Odisha.

Ingredients Used:

  1. Country chicken – 800 grams
  2. Bay Leaves (Teja patra) – 2
  3. Cardamom (Dalchini) – 2,3 small sticks
  4. Green cardamom (Choti Elaichi) – 1
  5. Black cardamom (Moti Elaichi) – 1
  6. Black paper corn (Golmaricha) – around 10 to 12
  7. Clove – 3 to 4
  8. Curry leaves – 5 to 6
  9. Dried red chilli – 3
  10. Medium sized onion – 3
  11. Tomato – 2
  12. Coriander powder – 3 Tsp
  13. Cumin powder – 1 Tsp
  14. Red chilli powder – 2 Tsp (according to taste)
  15. Pav bhaji masala – 1 Tbsp
  16. Turmeric powder – 1 Tsp
  17. Garam masala powder – 2 Tsp
  18. Ginger garlic paste – 2 Tbsp
  19. Salt – according to taste
  20. Oil – 3 Tbsp

Method of Preparation:

  1. 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.
  2. Dry roast cinnamon, green cardamom, black cardamom, pepper corn, cloves, curry leaves, bay leaves and red chili. keep aside and let them cool.
  3. 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.
  4. Straight cut one medium sized onion and keep aside.
  5. 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.
  6. After 10 mins, open the lid and stir the chicken again. Now let it cook on low flame for 5 minutes.
  7. 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.
  8. 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.
  9. Now our country chicken curry is ready to be served with steaming white rice or hot phulkas. IMG-20160706-WA0013

Chicken Biryani

This post has been contributed by my dearest friend Sasmita. Thank you Sas for this sweet gesture of sharing your delicacies with us 🙂

Read on to know Sasmita’s version of Chicken Biryani in her own words.

Chicken Biryani is one of the most popular and most liked cuisines in India. More so, every state in India has its own version of Biryani. Hyderabadi, Luckowi, Mumbai, Kerali and so on. Mind you.. every home in India also has its own version of biryani 🙂 “apne ghar ki biryani“, “mummy ke haath ka biryani“…list goes on.

Here, I share with you, my style of Hyderabadi Dum Biryani cooked in the same process but in pressure cooker instead of a handi or pot. It’s not pressure cooked though.

P.S. The container used is pressure cooker because it has a thick base and a lid which can be easily used for dum cooking. It’s cooked on Neff electric stove.

Ingredients (For 4 persons):

  1. Basmati Rice (long grain rice) – 250 grams
  2. Chicken – 250 grams
  3. Onion –  2 big or 3 medium
  4. Garlic – 4 to 5 cloves
  5. Ginger – 1 inch
  6. Tomato – 2
  7. Yogurt – 1 cup
  8. Cumin – 1 tsp
  9. Bay leaves – 4 to 5
  10. Indian whole spices – Green cardamom (2), clove (4), black cardamom (1), cinnamon (2 small sticks), black pepper (5)
  11. Curry powder – 1 tsp
  12. Biryani masala – 2/3 tsp
  13. Cumin powder – 1 tsp
  14. Coriander powder – 1 tsp
  15. Chilli powder – 1 tsp
  16. Dried basil leaves – 1 tsp
  17. Turmeric powder – 2 tsp
  18. Salt – 2 tsp (can be adjusted to taste)
  19. Unsalted butter – 1 tbsp
  20. Olive oil – 3 tbsp
  21. Fresh mint and coriander leaves
  22. Hard boiled egg – 1 (cut into halves)
  23. Dough (from wheat flour) for dum

Whoaaa.. that’s a whole long list of ingredients 🙂

Method of Preparation:

Marinating Chicken:

  1. Wash, drain and dry the chicken pieces and keep those on an open plate.
  2. Add half of the ginger-garlic paste, salt, cumin and coriander powder, 1 tsp biryani masala and yogurt.
  3. Sprinkle dried basil leaves on it. Also add 2 tsp olive oil on top of it and mix well.
  4. Keep it marinated for good 20-30 minutes.

Cooking Rice:

  1. Soak rice for 20 minutes before cooking.
  2. Boil about double the water as compared to your rice in rice cooking container. Put cardamom (green and black), cinnamon, black pepper and cloves in the water along with 3-4 drops of oil (Keep some of the whole spices to add while cooking chicken).
  3. Cover the container lid (this will retain the authentic smell of the Indian whole spices) and boil for few minutes.
  4. Now drain the soaked rice and add to the boiling water.
  5. Typically, almost all kinds of Basmati rice easily gets cooked within 10-15 minutes.
  6. It is advisable to cook the rice 80%-90% only and drain the excess water.
  7. Leave it to dry in a sieve of flat plate.

Cooking Chicken:

  1. Heat pressure cooker for 3-4 minutes and add unsalted butter and remaining oil to it.
  2. While the oil heats up, add cumin, cardamom, cinnamon, cloves. Then add cut onions (of one onion), ground onion paste (of rest 2 onions) and rest half of the ginger-garlic paste (the other half would have been used for marinating chicken).
  3. Saute till golden brown and curry powder as specified in the ingredients section.
  4. Add turmeric, cumin and coriander powder. Also add cut/grated tomatoes (2).
  5. Saute till the mixture turns into fine silky gravy.
  6. Then add marinated chicken with all it’s contents. Cover and keep stirring occasionally.
  7. After around 5-7 minutes of adding the chicken, add biryani masala, yogurt and stir well. Let the chicken be cooked in the gravy. Do not dry up the gravy content. It’s good to have medium gravy till completely cooked.
  8. Then add freshly cut coriander and mint leaves to it and take off the heat.

Layering for Dum Biryani:

  1. You can use the same pressure cooker and apply butter to the base.
  2. Heat it for 1-2 minutes and sprinkle some cumin seeds.
  3. Now layer first layer of rice. Then second layer of chicken with gravy spread evenly over first. Then repeat the same.
  4. On the top most layer, sprinkle freshly cut coriander and mint leaves and garnish with boiled eggs cut into halves.
  5. Optional: For colouring rice into various shaded and making biryani more attractive, you can use beetroot or turmeric

Hope your neighbors can smell biryani from your window now 😉

Dum using dough

  1. After layering the rice and chicken, cover with any lid and apply a dough lining along side the lid.
  2. Let it cook slowly on low flame for 5 minutes.
  3. Now the flavours would have percolated through all layers.
  4. Switch off flame. Serve hot biryani through a cross section of the layers.   

Chicken Tikka Masala

Chicken tikka masla is one of the most relished non-vegetarian dishes throughout the country. This includes preparation of tikka first and then adding those to the masala (spicy gravy).

This recipe has been contributed by my dearest friend Anwesha. Thank you Anwe for this 🙂


For Tikka

  1. Boneless chicken – 500 grams (cube sized)
  2. Lemon juice – from half lemon
  3. Ginger-garlic paste – 2 tbsp
  4. Coriander powder – half tsp
  5. Cumin powder – half tsp
  6. Yogurt – 2 tbsp
  7. Salt – 1 tsp

For Masala

  1. Onion (small) – 3 (Cut into small pieces)
  2. Tomato (small) – 3 (Cut into small pieces)
  3. Oil – 2 tbsp
  4. Coriander powder – 1 tsp
  5. Cumin powder – 1 tsp
  6. Turmeric powder – 1 tsp
  7. Chilli powder – 1 tsp
  8. Garam Masala – 1 tsp
  9. Kasoori Methi (Dried fenugreek leaves) – 1tsp
  10. Salt – adjust to taste
  11. Water – 1 cup
  12. Fresh cream – 2 tbsp
  13. Fresh coriander leaves

Method of preparation:

For Tikka

  1. Take the chicken in a mixing bowl. Add lemon juice, salt. leave it for 10 minutes.
  2. Then add ginger garlic paste, coriander powder, cumin powder, yogurt. Mix and keep it for marination for one hour.
  3. After one hour, put the chicken pieces in skewer and grill in oven for 15 minutes at 220°c. Do not put any oil.
  4. After 15 minutes our chicken tikka is ready. 

For Masala

  1. Heat oil in a pan. Once it’s hot, add the onion pieces. Saute till golden brown.
  2. Then add cumin powder, coriander powder, turmeric powder, chilli powder and garam masala. Fry for two minutes.
  3. Now add the tomato pieces and salt. Fry till the tomatoes are mashed properly. Then add water.
  4. Let it boil and once the gravy thickens, add kasoori methi and fresh cream.
  5. Simmer for few minutes and then add in the chicken pieces.
  6. Stir nicely till the chicken pieces are nicely coated with gravy.
  7. Garnish with fresh coriander leaves and serve hot with rice or roti.