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Chicken With Yogurt & Whole Spices – Sabut Masale ka Murgh


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A very homestyle, rustic kind of 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.

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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.

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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, not making the sauce too spicy, rather savory.

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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.

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Sabut (Khade) Masale ka Murgh- Chicken with Whole Spices & Yogurt

Ingredients (Serves 2-3)

  • 1 lb  chicken thighs, cut into 2″ pieces (use dark meat)
  • 1/3 cup plain yogurt
  • 1/4 tsp salt
  • 1/4 tsp turmeric powder
  • 3-4 tbsp mustard oil
  • 3/4 cup onions, thinly sliced
  • tejpatta (indian bay leaf)
  • 1/3 cup water (or more/less depending on the desired consistency)
  • Salt to taste
  • Chopped Cilantro for garnish

In a small bowl, steep the spices below in 1/3 cup warm water for 30 minutes –

  • 1/2 tsp cumin seeds
  • 1 tsp coriander seeds 
  • 1/2 tsp black peppercorns
  • 3 cloves
  • 1 black cardamom
  • small twig of mace
  • 1″ piece of cinnamon
  • 6-7 dry whole red chillies (adjust to tolerance)
  • 3 garlic cloves, finely chopped
  • 2″ shoot of fresh ginger, finely chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp kashmiri chilli powder (optional,this primarily lends a beautiful color)

Method

Marinate the chicken in yogurt,turmeric and 1/4 tsp 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 the tejpatta 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 1/3 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!

16 replies on “Chicken With Yogurt & Whole Spices – Sabut Masale ka Murgh”

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