Desi murga curry (country chicken)

Ingredients

• 1 kg country chicken (desi murga), cut in pieces
• 3 onions, finely sliced
• 2 tbsp ginger-garlic paste
• 1 tomato, chopped
• 4 dried red chillies
• 2 bay leaves, 4 cloves, 4 cardamoms and 2.5 cm cinnamon
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• 2 tsp coriander powder and 1 tsp cumin powder
• 1 tsp garam masala
• ¼ cup mustard oil
• Salt to taste

Method

1. Marinate the chicken with salt, turmeric and half the ginger-garlic paste for 30 minutes.
2. Heat the mustard oil until it smokes, cool slightly, and add the dried chillies, bay leaves and whole spices.
3. Add the onions and fry slowly until deep brown. Add the rest of the ginger-garlic paste and fry for 2 minutes.
4. Add the chicken and the powdered spices and fry (bhuno) on medium heat for 15–20 minutes until the oil separates.
5. Add the tomato and 2 cups hot water, cover and cook on low heat for 40–50 minutes (or pressure-cook for 4–5 whistles) until tender.
6. Sprinkle garam masala and serve with rice, dhuska or roti.