A very homestyle, rustic kind ofÂ chicken dish where you just need to throw everything together and let it be on its own for some time.The soggy whole spices steeped beforehand in warm water burst open their flavors over slow heat. The dark chicken meat soaks up all of it and gives in,releasing its juices to the sauce and requiring very little care as it cooks.
If you try to lift up the lid to peek in, a strong aroma wafts out, filling up your senses. Once the steam clears you would see little bubbles in the sauce with holes in the centre and reddish glisten all around from fat of the chicken. You know its going to be good.
Except whole peppercorns, almost all the spices (including the red chillies which become sweetish) melt away in the gravy.Even though you might be intimidated by the long list of spices but the addition of yogurt perfectly offsets the heat level,Â not making the sauce too spicy, rather savory.
I made this dish quite a number of times for few weeks. This is what happens when we like something. We keep on cooking and eating it till we are at the brink of getting bored. Then we nestle the recipe for a while and start our quest for another spice blend, another curry, different flavors.
Sabut (Khade) Masale ka Murgh- Chicken with Whole Spices & Yogurt
Ingredients (Serves 2-3)
In a small bowl, steep the spices below in ⅓ cup warm water for 30 minutes -
Marinate the chicken in yogurt,turmeric and ¼ teaspoon salt for about 2-3 hours, refrigerated.
Once ready to cook, take out the chicken from the fridge and let sit on the kitchen counter. In a large pot, heat up the mustard oil on high till you see its slightly smoky. Reduce the heat to medium and wait for 2 minutes. Add the sliced onions to the pot, also add theÂ tejpattaÂ and cook till onions are lightly browned.This will take around 5-8 minutes.
Reduce the heat to low and add the marinated chicken to the pot.Using the cooking spoon, slowly toss the chicken pieces to combine with the browned onions. Let cook for 5-6 minutes.Do not rush else the yogurt will curdle.
Raise the heat to medium and add the soaked spices (along with liquid) to the pot and mix well with the chicken. Let cook on medium heat for 2-3 minutes. Add salt to taste to the pot. Next, close the lid, reduce stove to low and let the chicken simmer for 30 minutes. There is no need to stir continuously, you can check 1-2 times in between than the chicken is not sticking to the bottom.
After 30 minutes,check the seasoning and the doneness of the chicken. Raise the stove to medium heat, add ⅓ cup water and let simmer for another 10 minutes.
Let rest for at least 2-3 hours before serving.
When ready to serve, reheat, garnish with chopped cilantro & serve.
Enjoy & Thanks for Stopping by!
This dish looks so wonderful!!! Loved the photography Tanvi 🙂
Mouthwatering! This is one fabulous chicken dish. Gorgeous photography.
Looks super yummy..I just had my meal..after seeing your chicken im hungry again ðŸ˜‰
Lail | With A Spin
Lip-smacking. Love the photos. Pinned.
I feel like I should dip my rotis in, right away. I love meat curries where I do not have grind spices.
Such a respite at times when you don't have to grind spices. My husband sometimes calls it the lazy curry 🙂
True, sometimes I am lazy but I crave good food. These are saviors.
Although I like experimenting with chicken curry, trying out new cuisine, but mostly I like a simple chicken curry like yours, with rice! Lovely photos xx
I know..weekdays are so much easy with hassle free recipes like this one.
Love, love LOVE the photos! Especially that first and third ones. The dish sounds great.
Thank you my dear.
This is a kind of meal I'll eat tuck in a cozy throw n with my favorite movie...
Ditto here, nothing like a flick & curry together.
Kiran @ KiranTarun.com
Utterly delicious!! I love chicken cooked in whole spices. Pinned!
Thank you Kiran!
I have gotta make this for my meat-a-holic. I bet he is gonna love this. Ive already pinned this to my favorite blogger foods to go back and look! 🙂