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A classic Sindhi delight featuring tender, bite-sized chicken pieces simmered in a thick, tangy masala of onions, tomatoes, and chickpea flour. This semi-dry dish is packed with flavor and comes together quickly, making it a perfect appetizer or main course.
For 4 servings
Marinate the Chicken
Sauté Aromatics
Roast Besan & Cook Masala
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A classic Sindhi delight featuring tender, bite-sized chicken pieces simmered in a thick, tangy masala of onions, tomatoes, and chickpea flour. This semi-dry dish is packed with flavor and comes together quickly, making it a perfect appetizer or main course.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 394.04 calories per serving with 42.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Cook the Chicken
Finish and Serve
Replace chicken with 400g of paneer cubes or 500g of quartered mushrooms. Add them in the last 5-7 minutes of cooking as they cook much faster.
For a richer, milder gravy, stir in 2 tablespoons of fresh cream or cashew paste at the very end, after turning off the heat.
Use 500g of mutton pieces instead of chicken. After searing the mutton, you may need to pressure cook it with the masala for 4-5 whistles before finishing the dish in the pan to ensure it's tender.
Chicken is an excellent source of lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and overall body function.
Cooked tomatoes are a great source of lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric also contribute significant antioxidant properties.
The inclusion of traditional spices like ginger, garlic, and cumin seeds can aid digestion, reduce bloating, and improve overall gut health.
Garlic and turmeric contain potent compounds with anti-inflammatory and antimicrobial properties that can help support a healthy and robust immune system.
'Seyal' is a traditional Sindhi cooking style where ingredients, typically onions and tomatoes, are slow-cooked to form a thick, flavorful base, often without adding a lot of water, resulting in a semi-dry dish.
Absolutely. Bone-in chicken adds more flavor to the dish. You will need to increase the cooking time in step 4 by an additional 5-10 minutes to ensure the chicken is cooked through to the bone.
If the masala starts to stick while cooking, add a splash of warm water and scrape the bottom of the pan with your spatula. This deglazes the pan and incorporates all the flavorful browned bits back into the dish.
It is a fairly balanced dish, offering lean protein from chicken. The health factor depends on the amount of oil used. To make it healthier, you can reduce the oil quantity and serve it with whole-wheat roti and a fresh salad.
A single serving of approximately 250g contains an estimated 350-400 calories, primarily from the protein in the chicken and fats from the cooking oil.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and improve overnight, making it even more delicious the next day. Reheat thoroughly before serving.