This Desi Chicken Curry recipe is also known as Tapelu Chicken-an Indian gravy chicken traditionally cooked in villages
Slow-cooked chicken with bones are simmered in a tomato and onion gravy with everyday spices. This recipe is always served with an onion salad, roti, and rice for a complete meal.
Recommendation: make this family-friendly Indian gravy chicken recipe at your next sports gathering or picnic.
Tapelu Chicken just hits differently when made at large gatherings:). Serve the Indian chicken curry with simple basmati rice for a quick no-fuss meal.
Jump to:
Ingredients
Gravy Desi Chicken Ingredients
- 3-4 pounds of skinless chicken with bones cut into small pieces
- beefsteak tomatoes
- onions
- garlic
- ginger
- turmeric powder
- coriander powder
- garam masala
- tomato paste (optional)
- water
- salt
- red chili powder
Tempered Oil Spices
- peanut or corn oil
- whole cumin seeds
- star anise
- whole black peppercorns
- cinnamon stick
- whole cloves
- bay leaves
- cardamom pods
- whole dried red chilies
Instructions
Heat a pan with oil and add the dried spices. Cook for a quick few seconds and immediately add the chopped onions.
Cook the onions until they are translucent.
Add the tomatoes and cook for a few minutes then add the spices, tomato paste (optional), ginger, and garlic. Mix and cook until the gravy is very dry.
Add the chicken and water. Now, close the lid and cook for about 5 minutes until it reaches a boil.
Gently, mix the chicken and then turn the heat to low. Cook for an additional 30 minutes mixing frequently.
Turn off the heat and let the chicken and pot cool down for 30 minutes. This step will help the oil settle to the top.
Finally, garnish with cilantro and gently mix before enjoying with rice.
Equipment Needed
- Tapelu- Large, heavy bottom, and wide pot with a lid
- Spatula
- Food Processer (optional)
- Cutting Board and Knife
- Chutney Machine or Microplane to grate
Substitutions
- Beefsteak Tomato- can use vine ripened tomatoes.
- Dry Spices in Tempered Oil- Use 1 teaspoon of garam masala instead of the whole spices.
- Whole Chicken Cut Up-Substitute with 3-4 pounds of skinless drumsticks and thighs.
Desi Chicken Variations
- More Gravy- Double the quantity of tomato and onion (Tip: adding extra water will not be a good solution since it just makes the gravy watery-best to avoid this)
- Kid Friendly- remove the whole spices, red chili powder, and half the measurement for ginger, garlic, and garam masala
- Spicy- add whole jalapeno peppers during the simmer process
- Additional Vegetables- corn, potatoes, and whole garlic bulbs can be added for an even more personalized recipe .
Serve it with...
- tortillas or roti
- white rice
- onion salad
- bread
Storage
This desi chicken freezes well! Place it in freezer safe Ziploc bag or container, label it, and freeze for up to 3 months. To reheat simply defrost, place the contents in a pot, add just enough water to cover the bottom of the pot completely, cover with a lid, and heat on low heat until completely heated through. Key Tip: Do not mix too much
FAQ
They do not have a sweet taste after being slowly roasted for any variation of an Indian chicken curry.
Red will give the desi chicken a beautiful end color.
I understand these can be a pain when eating, but they truly do add flavor that can't be beaten in this traditional village recipe.
Boneless skinless thighs can be used instead but be sure to half the quantity since it is all meat and no bones.
A large stainless steel or aluminum pot that is great for cooking stew-like meals. This tapelu chicken gets its name from being cooked in a large pot.
Top Tips
- I do not recommend using only chicken breast in this recipe.
- A butcher shop such as Whole Foods will take the skin off of a whole chicken and cut into small pieces.
- One whole chicken is generally enough for 3-4 people when served with rice.
📖 Recipe
Desi Gravy Chicken - Tapelu Chicken
Equipment
- Large, heavy bottom, and wide pot with a lid
- spatula
- Food Processer (optional)
- Cutting Board and Knife
- Chutney Machine or Microplane to grate
Ingredients
Gravy Desi Chicken Ingredients
- 1 whole chicken, skin removed and cut into small pieces (use 3-4 pounds of drumsticks and thighs as an alternative)
- 2 large beef steak tomatoes, food processed or chopped finely
- 2 large red or yellow onion, food processed or chopped finely
- 1 tablespoon fresh garlic, grated
- 1 tablespoon fresh ginger, grated
- 1 tablespoon turmeric powder
- 3 tablespoon coriander powder
- ½ teaspoon garam masala
- 1 tablespoon tomato paste (optional)
- 1 cup water
- salt
- red chili powder
Tempered Oil Spices
- peanut or corn oil
- 2 tablespoon cumin seeds, whole
- 4 cloves, whole
- 10-15 black peppercorns, whole
- 1 cinnamon stick, small
- 2 bay leaves, large
- 1 star anise
- 5 cardamom pods
- dried red chilies, whole
Instructions
- In a large wide bottom pot, heat a generous amount of oil.
- Once the oil is warm, add the cumin seeds and the whole spices listed under "tempered oil".
- Allow them to cook for just a few seconds (be careful not to over cook the spices)
- Immediately add the chopped onions and mix.
- Cook on medium heat until the onions are translucent and soft.
- Add the chopped tomatoes.
- Mix and cook for about 2 minutes.
- Add the coriander powder, turmeric powder, red chili powder, ginger, garlic, salt tomato paste (optional) and garam masala.
- Mix and cook until the gravy is completely dry and you begin to see the oil (about 5-10 minutes)
- Add the chicken to the pot along with the water and mix well.
- Close the lid and let the chicken come to a boil for about 5 minutes.
- Now, lower the heat, mix the chicken, and let it simmer for about 30 minutes on low heat - mixing frequently.
- After 30 minutes, turn off the heat and let the pot + chicken cool down (without mixing) for about 30 minutes. This step is very important.
- Open the lid and garnish with cilantro.
- Gently mix the pot and enjoy!
The Curry Mommy says
Leftover Desi Chicken taste great! It gives it some time to marinate with the spices. I like to refrigerate for a couple of days and reheat in a pot before serving with rice.
Rob says
Hi.....does this this taste better the next day?
Jigs says
Absolutely delicious!
The Curry Mommy says
Yes. One tablespoon of turmeric powder for one whole chicken.
CurryMan says
is it really 1 tbsp turmeric?
The Curry Mommy says
So happy to hear you enjoyed the dish :). I greatly appreciate your review.
Aditi Chang says
Tried this tonight. Modified the method for the instant pot, but kept all the flavors. So delicious!
Henna says
We all loved this recipe so much. Trying your butter chicken next after many friends said it's good.