Can I use black sesame seeds instead of white?

White sesame is better here because it gives a milder, cleaner nutty flavor and a lighter colored gravy. Black sesame will taste stronger and darken the curry.

How do I know when the chicken is fully cooked?

The pieces should be tender, no longer pink near the bone, and the gravy should look slightly thick with a little oil showing at the edges.

Can I make Til Murgi ahead of time?

Yes, it reheats well and often tastes better after a few hours because the sesame and whole spice flavors meld into the gravy.

What should I serve with Til Murgi?

It pairs very well with roti, naan, jeera rice, or plain steamed rice because the sesame gravy is rich and aromatic.

Can I freeze this curry?

Yes, once cooled completely. Freeze in portions and reheat gently so the yogurt-sesame gravy stays smooth.

Home / Recipes / north_indian / Til Murgi

north_indianMediumnon vegetariangluten freenut freelow carb

Til Murgi

RATING

4.5/5(68)

TASTE SCORE

8/10

Chicken cooked with a nutty sesame base, warm whole spices, onion, and yogurt for a rich North Indian-style gravy. The toasted til gives the dish its signature depth and a gentle roasted aroma without making it too heavy.

PREP

20m

COOK

35m

SERVES

1 KATORI

354 cal

SERVINGS

METHOD · 9 STEPS

roast · ~4 min
Roast the sesame seeds.
Dry roast the white sesame seeds in a small pan over low heat until lightly golden and fragrant. Cool them, then grind with a little water to a smooth paste.
TIPKeep the heat low so the sesame seeds turn nutty, not bitter.
prep · ~5 min
Prep the chicken and masala ingredients.
Wash and drain the chicken pieces. Slice the onion, chop the tomato, slit the green chili, and whisk the yogurt so it is smooth and ready to add.
saute · ~8 min
Cook the whole spices and onions.
1.Heat oil in a heavy pan over medium heat.
2.Add cumin seeds, bay leaf, green cardamom, and cloves.
3.Let the spices sizzle for a few seconds until fragrant.
4.Add the sliced onion and cook until golden brown.
TIPTake the onions to a good golden color for a deeper gravy.
saute · ~6 min
Build the masala base.
1.Add ginger-garlic paste and green chili.
2.Cook for 1 minute until the raw smell fades.
3.Add chopped tomato and cook until soft.
4.Stir in turmeric powder, red chili powder, and coriander powder.
saute · ~6 min
Add the chicken and coat it well.
Add the chicken pieces and salt. Cook over medium heat for 5 to 6 minutes, stirring often, until the chicken loses its raw color and gets well coated in the masala.
mix · ~3 min
Stir in the yogurt and sesame paste.
Lower the heat and add the whisked yogurt slowly, stirring continuously. Mix in the sesame paste and stir until the gravy looks smooth and well blended.
TIPKeep the heat low when adding yogurt so it stays smooth.
simmer · ~20 min
Simmer the curry until the chicken is tender.
Add the remaining water, cover, and cook on low heat until the chicken is tender and the gravy thickens. Stir once or twice during cooking, then finish with garam masala.
TIPThe chicken is done when it is tender and the oil starts to show lightly around the edges.
garnish
Garnish with coriander leaves.
serve
Serve Til Murgi hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the sesame only to light golden; darker seeds can turn the gravy bitter.
2
Grind the toasted sesame with just enough water to make a very smooth paste, or the curry can feel gritty.
3
Brown the onions evenly rather than deeply frying them; this keeps the gravy rich but not harsh.
4
Lower the flame before adding yogurt and stir continuously to prevent splitting.
5
Let the chicken sear in the masala for a few minutes before adding liquids so it picks up more flavor.
6
Simmer covered on low heat until the gravy lightly releases oil at the edges; that's a good doneness cue.
7
This curry tastes even better after a short rest, as the sesame and whole spices settle into the gravy.