Matka murgh dahiwala is relatively simple to make with most ingredients easily available at home. You may have to go out shopping for the chicken though.
The real magic to matka murgh dahiwala or clay pot chicken in curd gravy is imparted by the slow cooking in this evergreen earthen matka or clay pot.
Matka Murgh Dahiwala Recipe, Clay pot Chicken in Curd Gravy Recipe
Murgh Dahiwala or Matka Murgh Dahiwala when cooked in a clay pot. Or, Claypot Chicken in Curd Gravy is yet another example of my tryst with “Matka” or “Claypot” cooking.
The base gravy comprises of whole & powdered spices and sauteed onions. However, the real magic to matka murgh dahiwala or clay pot chicken in curd gravy is imparted by the slow cooking in this evergreen earthen matka or clay pot.
Matka or Clay pots have been used for cooking through the Indian subcontinent for times immemorial. Earthen tandoors are used even today.
Though matkas for cooking did take a backseat with the newer gizmos taking over. The trend seems to be reversing now. Matka or clay pot can be used for storing water, heating milk and cooking of course.
Matka murgh dahiwala or matka chicken curry is relatively simple to make with most ingredients easily available at home. You may have to go out shopping for the chicken though.
Matka Murgh Dahiwala Recipe, Easy Claypot Chicken in Curd Gravy Recipe
- 1/6 Cup Ghee or Clarified Butter (घी)
- 1/6 Cup Rice Bran Oil (चावल की भूसी का तेल)
- 6 piece Cardamom (हरी एलैचि)
- 3 Inch Cinnamon (दाल चीनी)
- 0.5 Tablespoon Black Peppercorns (खड़ी काली मिर्च)
- 6 piece Cloves (लौंग)
- 2 piece Mace (जावित्री)
- 2 Tablespoon Coriander Seeds (धनिये के बीज)
- 2 piece Bay Leaves (तेज पत्ता)
- 3 piece Onions (प्याज़) Medium-sized and pulsed
- 2 Tablespoon Ginger Garlic Paste (अदरख लहसुन)
- 1.2 kg Chicken (मुर्ग़) On the bone
- 1 Tablespoon Coriander Powder (धनिया)
- 1 Teaspoon Kashmiri Red Chili Powder (लाल मिर्च)
- 0.5 Teaspoon Turmeric Powder (हल्दी)
- 0.5 Teaspoon Salt (नमक) Adjust to suit your taste
- 400 gram Curd or Yoghurt (दही) Homemade & well beaten
- Take a clay pot with a lid and clean it properly. If you have an unseasoned matka or a clay pot, read my earlier post on Matka Gosht on tips to season it.
- Heat the ghee and rice bran oil combo on high flame and add all dry masalas including, cardamom, cinnamon, black peppercorns, cloves, coriander seeds, mace and bay leaves.
- Once they are fragrant & crackle add the onions and fry till light brown. Add onions and brown till oil starts separating. This will take around 10 minutes.
- Add ginger-garlic paste to the sauteed onions and mix well. Cook till the raw smell of ginger garlic paste goes away. This will take around 7-8 minutes.
- Add murgh (chicken) and stir well for a few minutes. Add the powdered masalas including coriander and turmeric powder. This will take around 1o minutes on medium flame.
- Add dahi/ yogurt/ curds & salt. Mix it well with the chicken. Put the flame on low and cover with a lid. Cook for 30-35 minutes
- Remove from fire. Rest it for about 10 minutes, correct the salt if required.
- Serve with tandoori roti, naan or basmati rice.
Some benefits that make matka cooking personal favourite of mine are:
- The clay pot is porous. This allows heat and moisture to circulate through the pot which imparts a rich flavour & aroma. It also preserves nutrition in the food cooked.
- Food cooks slowly and evenly and doesn’t necessitate the addition of extra oil for cooking.
- Clay that is used to make pots is usually harnessed from the earth. It is rich in calcium, phosphorus, iron, magnesium, sulphur and myriad other compounds that our body benefits from.
- Clay pots are also alkaline in nature. They neutralise the acidity in food & perfectly balance out the PH level of whatever you cook. This makes cooked food healthier.
FINALLY, TO SUM IT UP
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