Traditional Degi Chicken
Category : Soups Gravy & Parathas | Views : 3368 | Difficulty:easy | Print
10 Min
30 Min
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In south Punjab of Pakistan this traditional degi chicken is used to be make on wedding occasions that's why it is also called shadiyon wala chicken. No fancy or too much spices are required for this recipe and it can be made with just basic ingredients easily available at home. This is not the recipe of degi korma but a simple degi chicken recipe. Coriander is the main ingredient of this recipe so we will use both dry and fresh ingredient in this recipe. Except coriander and garam masala we will not use even the cumin in this recipe. So do give it a try and enjoy the taste of Pakistani degi chicken in your home.
Ingredients
- مرغی Chicken 1 kg
- کوکنگ آئل Cooking oil 100 grams (In actual traditional ghee is used an you can use that as per your choice)
- پیاز Onion 1 medium size (sliced)
- پسی ہوئی ادرک Ginger paste 1 teaspoon
- پسا ہوا لہسن Garlic Paste 1 teaspoon
- ٹماٹر Tomatoes 3-4 medium size (chopped)
- ہری مرچیں Green chilies 3-4 (chopped)
- نمک Salt 1.5 teaspoon or to taste
- پسی ہوئی لال مرچیں Red chili powder 1 teaspoon or to taste
- پسی ہوئی ہلدی Turmeric powder 1/4 teaspoon
- پسا ہوا دھنیا Coriander powder 1.5 teaspoon
- دہی Yogurt 150 grams (you may even add more yogurt if you want more gravy)
- پسا ہوا گرم مصالحہ Garam masala powder 1 teaspoon
Directions
In a pan add cooking oil and heat it on medium flame.
Add sliced onions and fry till they turn golden brown.
Add ginger garlic paste and fry for 30 seconds.
Add chopped tomatoes and fry till the tomatoes become mushy. (you may add little bit of water if required to cook the tomatoes properly).
Now add chicken in the pot, fry on medium high flame and dry out the water from chicken.
Add finely chopped green chilies in the chicken and mix well.
Now add salt, red chili powder, turmeric powder and coriander powder in the chicken, give a good mix to everything and cook for a minute.
Turn the flame to low, whisk the yogurt and add in the chicken. Mix well, cover the pot and cook on low flame till the chicken gets tender and oil separates.
Uncover the pot, give a mix to the chicken.
Finally add garam masala powder, give a good mix and turn off the flame. You may steam cook the chicken at this stage for 5 minutes, that will infuse the flavor of garam masala in the chicken).
Garnish with chopped coriander leaves, green chilies and lemon slices before serving.
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I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.