Matka Murgh Dahiwala - Delectable All the Way

By Sumit Blogs -

Matka Murgh Dahiwala Recipe, Claypot Chicken in Curd Gravy Recipe


Matka Murgh Dahiwala or Claypot Chicken in Curd Gravy is yet another example of my tryst with “Matka” or “Claypot” cooking. Matka murgh dahiwala is a fragrant and delectable chicken curry dish that uses dahi or yogurt as a souring agent. The base gravy comprises of whole & powdered spices and sauteed onions. However, the real magic to matka murgh dahiwala or claypot chicken in curd gravy is imparted by the slow cooking in this evergreen earthen matka or claypot.


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 is relatively simple to make with most ingredients easily available at home. You may have to go out shopping for the chicken though.


Indicatives for making Matka Murgh Dahiwala Recipe; Claypot Chicken in Curd Gravy


  • Preparation Time: 20 minutes

  • Cooking time: 1.5 Hours

  • Cooking Gizmos: Round clay pot with a lid or “Matka”

  • Servings: 4-5

Stuff you need for Matka Murgh Dahiwala Recipe; Claypot Chicken in Curd Gravy;

मटका मुर्ग़ दहीवाला बनाने के लिए सामग्री नीचे दी गयी है|

























































what goes in?what kinds?how much?
घी (Clarified Butter)Half of 1/3rd Cup
चावल की भूसी का तेल (Rice Bran Oil)Half of 1/3rd Cup
हरी एलैचि (Cardamom)6 No.
दाल चीनी (Cinnamon)3 Inches
खड़ी काली मिर्च (Black Peppercorns)1/2 Tablespoon
लौंग (Cloves)6 No.
जावित्री (Mace)2 No.
धनिये के बीज (Coriander Seeds)2 No.
तेज पत्ता (Bay Leaves)2 No.
प्याज़ (Onions)Pulsed3 Nos. – Medium
अदरख लहसुन (Ginger Garlic)Paste2 Tablespoons
मुर्ग़ (Chicken)On the bone1.2 Kg
धनिया (Coriander)Powder1 Tablespoon
लाल मिर्च (Red Chili)Kashmiri; Powder1 Teaspoon
हल्दी (Turmeric)Powder1/2 Teaspoon
नामक (Salt)1/4th Tablespoon (correct to taste)
दही (Curd or Yoghurt)Homemade & well beaten400 grams

Process to make Matka Murgh Dahiwala, Claypot Chicken in Curd Gravy


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Add murgh (chicken) and stir well for a few of minutes. Add the powdered masalas including coriander and turmeric powder. This will take around 1o minutes on medium flame.

  6. 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

  7. Remove from fire. Rest it for about 10 minutes, correct the salt if required.

  8. Serve with tandoori roti, naan or basmati rice.

Visual Process for making Matka Murgh Dahiwala, Claypot Chicken in Curd Gravy

इन तस्वीरों को देख कर आप मटका मुर्ग़ दहीवाला घर बैठे आसानी से बना सकते हें|





Some benefits that make matka cooking personal favorite of mine are:


  • 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 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 neutralize the acidity in food & perfectly balance out the PH level of whatever you cook. This makes cooked food healthier.


Matka Murgh Dahiwala - Delectable All the Way

Comments

Post a Comment

Popular posts from this blog

Flat sale of flu drugs hints at no unusual rise in infections

By Sumit Blogs -
Image
By Economic Times – Flat sale of flu drugs hints at no unusual rise in infections Industry executives and chemists said the April sales data showed a month-on-month decline of 30-40%. But even though the lockdown is seen to be impacting sales of most drugs, the pattern for medicines for infections and flus is no different.Last Updated: Apr 30, 2020, 11.23 AM ISTAgenciesExperts said the decline in sales was primarily because of the lockdown and other restrictions which forced people to stay indoors. (This story originally appeared in on Apr 30, 2020)NEW DELHI: Sales of anti-infectives (antibiotics and antivirals), respiratory drugs, painkillers and analgesics — some key medicines used for influenza-like illnesses — have remained mostly unchanged in last three months (January to March), partly explained by the lockdown but also indicating no unusual rise in flu-type infections that might point to a wider and undetected spread of Covid-19. Sales of most medicines, including this set of
Read more

10YearsForSimha: Reasons behind film’s success

By Sumit Blogs -
Image
By Times of India – 10YearsForSimha: Reasons behind film’s success TIMESOFINDIA.COM | Last updated on – Apr 30, 2020, 06:00 ISTclose01/6Take a look at the reasons behind the film’s successDirected by Boyapati Srinu, the 2010 film Simha was a game-changer among Tollywood films that was lauded, not only for Nandamuri Balakrishna’s intense performance in the dual role but also the gripping narration of the filmmaker. Balayya and Nayanthara were seen on the big screen for the first time ever in the film. The action drama made a special place in the hearts of the audience because of its simple storytelling, superhit songs and unbeatable chemistry between the lead pair. The movie has completed a decade, but the essence is as fresh as it was back then. As the film clocks 10 years of its release, find out the reasons behind the massive success of the Balakrishna starrer.readmore02/6​Boyapati Srinu’s gripping narrationBefore Simha, Boyapati Srinu had delivered Bhadra (2005) and Tulasi (2007),
Read more

Hrithik-Saif’s Vikram Vedha hits a roadblock

By Sumit Blogs -
Image
The stage was about to be set for Hrithik Roshan and Saif Ali Khan’s ‘Vikram Vedha’ in Mumbai’s Film City. The material had reached. The artisans had been hired. But the lights have now been dimmed. Madhavan and Vijay Sethupathi’s hit movie Vikram Vedha’s Hindi remake will not go on floors by mid-July as per the original plan. The new delta virus of COVID has sent shudders down many spines and many films which were being laid out on an expansive scale have been either held back or shifted their shoots abroad. The first schedule of this Hrithik-Saif movie will now be shot abroad. A source says, “The Mumbai schedule will be done but later.” Adds the source, “It’s a call that was taken yesterday. It wasn’t an easy call to take, no doubt, but the fact that it’s going to be a costly set made the makers take the safer route rather than be sorry later.” When contacted, General Secretary of FWICE (Federation of Western India Cine Employees), Ashok Dubey, confirmed that the makers of ‘V
Read more