Country Chicken Curry: A Fiery and Flavorful Delight – Experience the Spicy Aromas of Traditional Indian Cuisine

Prep Time: 1 hour 10 minutes

Cook time: 30 minutes

Total time: 1hour 40 minutes

Serves: 3

Naati chicken/ Country chicken refers to the chickens which have been raised in the villages of India for centuries. They spend most of their time outdoors feeding on natural foods like rice grains, corn, worms etc. They are, therefore, tastier and healthier than commercially grown chicken, the broiler chicken.



 Naati Chicken- ½ kg

Onion- 2

Ginger Garlic paste- 2 tbsp.

Tomato -2

Green Chilles- 3 to 4

Potatoes- 1 medium sized.

Coconut Oil- 3 tbsp.

Shallots – 4 nos.

Curry leaves – Few.

Kashmiri chilli powder- 1 tsp


For roasting:

Jeera / Cumin seeds- 1 tsp

Fennel/ Saunf – 1 tsp

Pepper corns – 1 tsp

Coriander seeds – 3 tsp

Dry red chillies -4 to 5


Marination of Chicken:

Kashmiri Chilli powder- 3 tsp

Haldi (Turmeric) powder- 1/2 tsp

Salt – 1 tsp


Preparation Method:


  • Firstly, wash the chicken and marinate it with the ingredients mentioned under marination of chicken. Keep it aside for above 1 hour.
  • In the meanwhile, take a pan and add cumin seeds, fennel seeds, pepper corns, coriander seeds, and dry red chillies. Roast it over low flame for few minutes. Remove it and keep it aside till it completely cools down.
  • In a pressure cooker, take 2 tbsp. of coconut oil. Once oil is hot add finely sliced onions and green chillies and saute it until onion becomes golden and light.
  • To this add ginger- garlic paste and saute till the raw smell disappears.
  • When done add in chopped tomatoes and cook until mushy.
  • In the meanwhile, add the items roasted into a mixer and grind it into fine powder.
  • Once tomato is done add in the marinated chicken along with the chopped potatoes.
  • Then add the prepared spice powder and 1 tsp. of Kashmiri chilli powder (for colour). Mix it well
  • Add 1 cup of water to it and mix.
  • Close the lid of the pressure cooker and cook for 5 whistles over medium flame.
  • Allow the pressure to release naturally. Open the lid and check whether chicken is cooked well.
  • In a pan, take 1 tbsp. of coconut oil, add in finely chopped shallots and curry leaves. Once shallots turns brown pour it over the curry for seasoning.
  • Spicy naati chicken curry is ready to be served with rice, roti, dosa, idli or Kerala appam.



  • Any oil can be used. I, personally, prefer coconut oil since it adds a different flavor to the curry.
  • Number of whistles required depends on the age of naati chicken. 
  • Frying of shallots and curry leaves for seasoning is optional. It again gives a nice flavor to the curry.   Instead, add a spoon of coconut oil and curry leaves over the curry for seasoning. This will also give the curry a good taste.
  • Instead of Kashmiri chilli powder, normal red chilli powder can also be used. Add it according to your spice preference.


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