The Best Aloo Chicken Degi Style Recipe – Desi Pakistani Flavor

itstastybygoharUpdated on June 24, 2025June 24, 2025

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This Best Aloo Chicken Degi Style recipe is full of bold desi flavors and traditional Pakistani spices. Juicy chicken, soft potatoes, and thick spicy gravy make it perfect for family dinners or special daawats. It’s classic desi comfort food! Serve with naan or rice and enjoy a delicious, homemade Pakistani curry.

What is Aloo Chicken Degi Style?

It’s a traditional Pakistani chicken curry cooked with potatoes (aloo) in rich, flavorful degi masala – the kind you find at weddings and big daawats. It’s known for its deep color, bold taste, and perfect balance of spices.

What makes this Aloo Chicken recipe “degi style”?

“Degi style” means it’s cooked in the traditional way used in large pots (deg) for gatherings. The masala is more intense, with a deeper flavor and aroma from whole spices and a slow cooking method.

Can I make this recipe without potatoes?

Yes, you can skip the potatoes if you prefer. But potatoes add a comforting texture and soak up the delicious curry flavor beautifully.

What should I serve with Aloo Chicken?

Serve it hot with naan, roti, or steamed basmati rice. It also pairs well with a side of raita or salad.

Can I cook this in a pressure cooker or Instant Pot?

Yes! You can sauté the onions and chicken first, then pressure cook for faster results. Just be careful not to overcook the potatoes.

The Best Aloo Chicken Degi Style Recipe – Desi Pakistani Flavor

5 from 1 vote

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Prep Time 10

Cook Time 40

Course Main Course

Cuisine Pakistani

Servings

Ingredients

Aloo
1 cup Oil
2 Onion
2 Tomato
1 tbsp Salt
1 cup Yogurt
1 tbsp Cumin
2-3 Button chillies
1 Black Cardamom
1 Cinnamon stick
7-8 Black Pepper
1/2 tsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1 tsp Red chilli powder
1/2 tsp Paprika powder
Green Chilies
Cilantro
Garam masala powder

Instructions

Heat oil in a large pot (degi or heavy-bottomed preferred). Add sliced onions and fry until golden brown.
Add chicken, ginger garlic paste, and salt. Cook until chicken turns white and starts to release water.
Add whole spices. Sauté for 1–2 minutes until fragrant.
Now add red chili powder, turmeric, coriander powder, cumin powder, and paprika. Cook for a minute to roast the spices.
Add chopped tomatoes. Cover and cook on medium heat until tomatoes break down and form a masala.
Stir in yogurt (make sure it’s at room temperature to avoid curdling). Cook until oil separates from the masala.
Add potatoes and bhunofy (sauté) for 5–6 minutes.
Add water as needed for gravy. Cover and cook on medium-low heat for 10–12 minutes or until both chicken and potatoes are tender.
Garnish with chopped cilantro, green chilies, and a sprinkle of garam masala.