Pahadi murga (hill chicken curry)

Ingredients

• 1 kg country chicken (desi murga), in pieces
• 4 tbsp mustard oil
• 1 tsp jakhiya or cumin seeds
• 2 bay leaves, 1 black cardamom, 4 cloves
• 3 onions, finely chopped
• 1 tbsp ginger and 1 tbsp garlic, crushed
• 2 tomatoes, chopped
• 1 tsp turmeric, 2 tsp coriander powder, 1 tsp red chilli powder
• Salt to taste
• Chopped coriander

Method

1. Heat mustard oil until it smokes lightly, lower the heat and add jakhiya and whole spices.
2. Add the onions and fry until golden brown; add ginger and garlic.
3. Add the chicken and cook on high heat for 10 minutes, stirring.
4. Add tomatoes, powdered spices and salt and cook until the oil separates.
5. Add 2 cups of water, cover and simmer for 35–45 minutes until tender (country chicken takes longer than broiler chicken).
6. Garnish with coriander and serve with rice or roti.