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Tender chicken pieces slow-cooked in a rich, aromatic gravy of caramelized onions, yogurt, and whole spices. This classic Sindhi dish is a one-pot wonder, perfect with hot rotis or rice.
For 4 servings
Marinate the Chicken
Caramelize Onions and Bloom Spices
Bhugal (Sauté) the Chicken
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Tender chicken pieces slow-cooked in a rich, aromatic gravy of caramelized onions, yogurt, and whole spices. This classic Sindhi dish is a one-pot wonder, perfect with hot rotis or rice.
This indian recipe takes 75 minutes to prepare and yields 4 servings. At 419.63 calories per serving with 34.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow-Cook the Curry
Finish and Serve
Replace the chicken with 400g of paneer cubes or 2 cups of boiled chickpeas. Add them during the last 10 minutes of the slow-cooking process to prevent them from overcooking.
Add 2 medium potatoes, peeled and cut into 1-inch cubes, along with the marinated chicken. They will cook along with the chicken and absorb the delicious gravy.
For a creamier and richer gravy, blend 10-12 soaked cashews into a fine paste and add it along with the yogurt marinade.
Increase the number of green chillies to 4-5 and add 1/2 teaspoon of black pepper powder along with the garam masala at the end.
Chicken provides high-quality lean protein, which is vital for muscle repair, tissue growth, and maintaining a healthy metabolism.
The recipe is rich in spices like turmeric, ginger, and garlic, which contain powerful anti-inflammatory and antioxidant compounds that help strengthen the immune system.
The use of curd (yogurt) introduces beneficial probiotics into the dish, which support a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
Onions and whole spices contribute essential minerals like potassium and manganese, which are important for nerve function and bone health.
One serving of Sindhi Bhugal Chicken contains approximately 480-550 calories, depending on the amount of oil used and the fat content of the chicken and yogurt.
It can be part of a healthy diet. It's an excellent source of protein from chicken and provides probiotics from yogurt. However, due to the use of oil and caramelized onions, it is moderately high in calories and fat. Enjoy it in moderation as part of a balanced meal.
Absolutely. You can use boneless chicken thighs or breast pieces. Reduce the final slow-cooking time to about 15-20 minutes, as boneless chicken cooks faster and can dry out if overcooked.
To prevent curdling, always use full-fat yogurt that is at room temperature. Whisk it until it's completely smooth before adding it to the marinade. When you add the marinated chicken to the hot pan, stir it continuously for the first few minutes on medium-high heat to help stabilize the yogurt.
'Bhugal' (or 'Bhuno') is a cooking technique in Sindhi and North Indian cuisine that means to slow-roast or sauté thoroughly. In this recipe, it refers to the crucial step of sautéing the marinated chicken with the caramelized onions until the oil separates, which deeply develops the flavors and creates the signature rich gravy.
Yes, this dish tastes even better the next day as the flavors have more time to meld. You can store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.