Odia Kukuda Tarkar

⏱️ 12m Prep🔥 18m Cook
Primary Dish

Odia Kukuda Tarkar

Ingredients

  • • 500 g Chicken (boneless or bone-in, cut into curry pieces)
  • • 2 medium Onions (approx. 150 g)
  • • 30 g Ginger (roughly chopped)
  • • 30 g Garlic (peeled)
  • • 3-4 Green Chillies (adjust to taste)
  • • 80 g Tomato (chopped)
  • • 50 g Plain Yogurt (whisked)
  • • 30 ml Mustard Oil
  • • 1 tsp Turmeric Powder
  • • 1.5 tsp Cumin Powder
  • • 1.5 tsp Coriander Powder
  • • 1 tsp Red Chilli Powder (optional)
  • • 1 tsp Garam Masala
  • • Salt to taste
  • • 100 ml Water

Cooking Steps

1

Wash chicken pieces thoroughly and set aside.

2

In a blender, combine chopped onions, ginger, garlic, and green chillies. Blend to a smooth paste (add a splash of water if needed).

3

Heat mustard oil in a pressure cooker over medium-high heat. Once hot, add the blended onion-ginger-garlic-chilli paste and sauté for 8-10 minutes until golden brown and aromatic.

4

Add chopped tomatoes and cook for another 2-3 minutes until softened.

5

Reduce heat to low. Add turmeric powder, cumin powder, coriander powder, red chilli powder (if using), and salt. Stir well and cook for 1 minute, adding a tablespoon of water if spices stick.

6

Add the washed chicken pieces and whisked yogurt to the cooker. Mix well, ensuring chicken is coated with the masala. Increase heat to medium and cook for 5 minutes, stirring occasionally.

7

Pour in 100 ml of water, mix, close the pressure cooker lid. Cook for 2-3 whistles (approx. 7-8 minutes) on medium heat.

8

Let the pressure release naturally. Open the lid, stir in garam masala, and simmer for 2 minutes uncovered if the gravy is too thin. Serve hot.