Authentic Indian Village-Style Gavthi Chicken Curry Recipe

Authentic Indian Village-Style Gavthi Chicken Curry Recipe

Transport your taste buds to the heart of rural India with this fiery and flavorful Gavthi (Indian Village) Chicken Curry. Bursting with aromatic spices and tender bone-in chicken, this authentic dish brings the essence of Konkan hamlets to your dinner table.

This rustic Indian chicken curry hails from the picturesque west coast of India, where free-roaming chickens and bold spices reign supreme. The use of bone-in chicken imparts a rich, gamey flavor that perfectly complements the vibrant spice blend. A generous mix of turmeric, coriander, cumin, cinnamon, and chili creates an intensely flavorful and spicy curry that will leave you craving more. Serve this mouthwatering dish over fluffy white rice or with traditional bhakris (unleavened rice bread) to soak up every last drop of the heavenly sauce.

Gavthi (Indian Village) Chicken Curry


For the Chicken Marinade:

  • 2 tablespoons ginger-garlic paste (see note)
  • 1/2 tablespoon ground turmeric
  • 1 tablespoon red chile powder
  • 1 pound (450g) bone-in chicken drumsticks and thighs, optionally cut in half through the bone with a cleaver
  • Kosher salt

For the Spice Paste:

  • 1 teaspoon unroasted sesame seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 6 dried Kashmiri chile peppers
  • 5 peppercorns
  • One stick cinnamon
  • 3 cloves
  • 2 tablespoons grated fresh coconut
  • 1 cup (240ml) water

For the Curry:

  • 2 tablespoons (30ml) vegetable oil
  • 3 slit green chiles
  • 3 bay leaves
  • 1 medium onion, finely chopped
  • Fluffy white rice, for serving


  1. Marinate the Chicken: In a small bowl, combine ginger-garlic paste, turmeric powder, and 1 tablespoon of red chile powder. Season the chicken with salt, then massage the marinade all over. Set aside to infuse with flavors.
  2. Create the Spice Paste: Heat a cast iron skillet until it’s smoking hot, then reduce the heat. Toast sesame seeds, cumin seeds, coriander seeds, Kashmiri chiles, peppercorns, cinnamon stick, and cloves for about 15 seconds, stirring constantly to prevent burning. The aroma will be intoxicating! Set aside to cool.
  3. Once the toasted spices have cooled, blend them with coconut and 3 tablespoons (45ml) water using an immersion blender or countertop blender. Blend until you achieve a smooth, aromatic paste. Set aside.
  4. Prepare the Curry: In a heavy-bottomed, lidded saucepan, heat oil until it shimmers, then lower the heat. Add green chiles and bay leaves, stirring for about 15 seconds until fragrant. Add onion and sauté until soft but not brown, approximately 5 minutes.
  5. Introduce the spice paste to the pan and keep stirring for about 10 minutes until it’s fragrant and the oil begins to separate. Add the marinated chicken pieces and stir for 5 minutes, ensuring they’re well-coated with the spice mix. Pour in the remaining water to create more gravy and achieve your desired consistency.
  6. Season with salt, give it a quick stir, and cover the pot. Cook over medium heat for about 15 minutes or until the chicken is tender and cooked through. Uncover, give it a final stir, and serve piping hot with fluffy white rice.


To make ginger-garlic paste, very finely mince, grate, or process equal parts peeled fresh ginger and peeled garlic.

Nutrition Facts (per serving)
370 Calories
23g Fat
21g Carbs
24g Protein
Nutrition Facts
Servings: 3
Amount per serving
Calories 370
% Daily Value*
Total Fat 23g 29%
Saturated Fat 5g 23%
Cholesterol 107mg 36%
Sodium 552mg 24%
Total Carbohydrate 21g 7%
Dietary Fiber 6g 23%
Total Sugars 4g
Protein 24g
Vitamin C 41mg 206%
Calcium 121mg 9%
Iron 5mg 26%
Potassium 675mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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