Seyal Chicken with Sindhi Koki

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and 1 teaspoon of salt.
   • Mix thoroughly to ensure each piece of chicken is well-coated.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2. 2

   Caramelize the Onions

   • Heat the vegetable oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
   • Add the thinly sliced onions and sauté, stirring frequently. Cook for 12-15 minutes until they turn a deep golden brown. This step is crucial for developing the rich, sweet base of the curry.
3. 3

   Prepare the Masala Base

   • Add the finely chopped tomatoes and slit green chilies to the caramelized onions.
   • Cook for 7-8 minutes, stirring occasionally, until the tomatoes break down completely, become pulpy, and the oil begins to separate from the masala.
4. 4

   Sear and Cook the Chicken

   • Add the marinated chicken along with all the marinade to the pan.
   • Increase the heat to medium-high and stir-fry for 5-6 minutes, searing the chicken and coating it well with the onion-tomato masala.
   • Reduce the heat to low, cover the pan with a tight-fitting lid, and let the chicken slow-cook for 20-25 minutes. Do not add any water; the chicken will cook in its own juices and the moisture from the vegetables.
5. 5

   Finish and Garnish

   • Uncover the pan and check if the chicken is tender and cooked through. The gravy should be thick and clinging to the chicken pieces.
   • Sprinkle the garam masala and the remaining 0.25 teaspoon of salt. Stir gently to combine.
   • Garnish with freshly chopped coriander leaves.
   • Let it rest for 5 minutes before serving hot with phulka, roti, or Sindhi koki.