Desi Murghi in Egyptian Style

 

Desi Murghi in Egyptian Style: A Fusion of

 Flavors

Desi Murghi, or traditional country chicken, is a staple in South Asian cuisine, but when infused with Egyptian flavors, it creates a unique and delightful dish. Egyptian cuisine, known for its rich use of spices, slow-cooking techniques, and vibrant flavors, adds an exquisite twist to the classic Desi Murghi recipe. This recipe blends the aromatic spices of both regions to create a hearty and flavorful dish perfect for family gatherings or festive occasions.

Ingredients

For Marination:

• 1 whole desi chicken (cut into pieces)
• 1/2 cup yogurt
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste

For Cooking:

• 2 tablespoons butter or ghee
• 2 tablespoons olive oil
• 1 large onion (finely chopped)
• 4 cloves garlic (minced)
• 1 teaspoon ginger paste
• 2 tomatoes (pureed)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon baharat (Egyptian spice blend)
• 1 teaspoon dried fenugreek leaves (Kasuri methi)
• 1/2 teaspoon cinnamon powder
• 1/2 cup chicken broth or water
• 1/2 cup coconut milk (optional for creaminess)
• Salt to taste
• Fresh coriander leaves for garnish
• 1 tablespoon roasted sesame seeds (for garnish)
• 1 teaspoon sumac (for tangy flavor, optional)

Instructions

Step 1: Marinating the Chicken

1.     Wash and pat dry the chicken pieces.

2.     In a mixing bowl, combine yogurt, lemon juice, salt, black pepper, cumin powder, coriander powder, paprika, olive oil, garlic paste, and ginger paste.

3.     Coat the chicken pieces well with this marinade.

4.     Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor infusion.

Step 2: Preparing the Base

1.     Heat butter and olive oil in a deep pan over medium heat.

2.     Add the chopped onions and sauté until golden brown.

3.     Stir in the minced garlic and ginger paste, cooking until fragrant.

4.     Add the pureed tomatoes and cook for 5-7 minutes until the oil separates.

Step 3: Cooking the Chicken

1.     Add turmeric powder, red chili powder, garam masala, baharat, cinnamon powder, and dried fenugreek leaves.

2.     Stir well to coat the onion-tomato mixture with the spices.

3.     Add the marinated chicken pieces and sear on medium-high heat for 5 minutes until slightly browned.

4.     Pour in the chicken broth and mix well.

5.     Lower the heat, cover, and let it simmer for 30-40 minutes, stirring occasionally.

6.     If you prefer a creamy texture, add coconut milk during the last 10 minutes of cooking.

Step 4: Final Touch and Garnishing

1.     Once the chicken is tender and the gravy has thickened, adjust salt and seasoning.

2.     Garnish with freshly chopped coriander leaves, roasted sesame seeds, and a sprinkle of sumac.

3.     Serve hot with Egyptian baladi bread, rice, or naan.

Pro Tips for the Best Desi Murghi in Egyptian Style

• Slow Cooking: Cooking the chicken on low heat helps it absorb all the rich flavors.
• Spice Balance: Adjust spices to your preference, adding more baharat for an authentic Egyptian touch.
• Marination: Longer marination enhances the tenderness and taste of the chicken.
• Serving Suggestion: Pair with garlic-infused rice or pita bread for a complete meal.