About Odisha Style Chicken Curry:
This is a very famous, delicious and flavourful chicken curry known as chicken tarkari in Odia made with chicken, potatoes, whole and powdered spices, onions, garlic ginger paste, and herbs. In Odisha, all most all the households make this chicken curry and serves this with steamed rice, roti, or with paratha. You will get this chicken curry in all non-vegetarian hotels and restaurants in Odisha.
Benefits of Chicken:
- Helps to build muscles.
- Good for bone health.
- Relieves stress.
- Boosts immunity.
- High in protein.
- 500 grams of chicken with bone, cleaned and washed.
- 2 potatoes washed, peeled, and cut into big size cubes.
- 2-3 medium sized onion thinly sliced.
- 1 medium sized tomato roughly chopped.
- 2 tablespoons of garlic ginger paste.
- Salt to taste.
- Hot water as required to make the gravy.
- 1/2 teaspoon turmeric powder.
- Red chilli powder to taste.
- 3-4 tablespoons of mustard oil or any kind of cooking oil.
- 1/2 teaspoon cumin powder.
- 1 teaspoon coriander powder.
- 1/2 teaspoon garam masala.
- Some finely chopped coriander leaves.
- 1 bay leaf.
- 1-inch cinnamon stick.
- 2-3 green cardamoms.
- 5-6 black peppercorns.
- 2-3 cloves.
- 1/4th teaspoon sugar (optional).
Note: You may increase or decrease the quantity of ingredients depending on for how many people your are making for.
Method of Making Odisha Style Chicken Curry:
- Take a kadai and turn on the flame.
- When kadai is hot, add 1-2 tablespoons of mustard oil or any kind of cooking oil.
- When oil is hot, add potatoes cut into big size cube and shallow fry the potatoes on a medium to high flame until its light golden in colour.
- Then, remove the potatoes and keep aside for later use.
- Then, in the same kadai, add 2-3 tablespoons of mustard oil more.
- When oil is hot, add 1/4th teaspoon of sugar and let the sugar turn into light brown in colour.
- Then, keep the flame on low and add on all the whole spices like bay leaf, cardamom, cloves, cinnamon stick, and black peppercorns and saute them for 10 seconds.
- Then, add thinly sliced onions and saute them on a medium to high flame until onion turns light golden brown in colour.
- Then, add garlic ginger paste and saute them on a low to medium flame for 2-3 minutes or until the raw flavour of garlic ginger is gone.
- Then, add all powdered spices like cumin powder, coriander powder, turmeric powder, and red chilli powder to taste and mix them well and saute them on a low flame for 20-30 seconds.
- Then, add chopped tomatoes and salt to taste and mix well.
- Then, cover the lid and cook the tomatoes on a low to medium flame until tomatoes are soft and mushy. Stir occasionally.
- Then, add chicken and mix well.
- Saute the chicken on a medium flame for 4-5 minutes. Stir occasionally.
- Then, cover the lid and cook the chicken on a low flame until its 50-60% cooked. Stir occasionally.
- Then, add shallow fried potatoes and mix well.
- Then, cover the lid and cook the chicken and potatoes on a low flame until its 80% cooked. Stir occasionally.
- Then, add hot water as required to make the gravy and mix well.
- Then, cover the lid and cook the chicken on a low flame for 15-20 minutes or until its well-cooked and tender.
- Then, add 1/2 teaspoon garam masala and mix well.
- Then, cover the lid and cook it for another 2-3 minutes on a low flame.
- Then, add some finely chopped coriander leaves and mix well.
- Then, turn off the flame and give a standing time of about 5-7 minutes to the chicken curry.
- Serve this chicken curry hot with steamed rice, roti, or with paratha.
Odisha Style Chicken Curry
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