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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sabut (Khade) Masale Ka Murgh (Chicken, Spices, Yogurt)   
    Categories: Chicken, Indian   
         Yield: 2 Servings   
       
         1 lb Chicken thighs;   
              - cut into 2" pieces,   
              - use dark meat   
       1/3 c  Plain yogurt   
       1/4 ts Salt   
       1/4 ts Turmeric powder   
         3 tb Mustard oil; up to 4 tb   
       3/4 c  Onions; thinly sliced   
         1    Tejpatta (Indian bay leaf)   
       1/3 c  Water;   
              - or to desired consistency   
              Salt; to taste   
              Cilantro;   
              - chopped, for garnish   
      
   MMMMM-------------------------SPICE MIX------------------------------   
       1/2 ts Cumin seeds   
         1 ts Coriander seeds   
       1/2 ts Black peppercorns   
         3    Cloves   
         1    Black cardamom   
         1 sm Mace twig   
         1    Cinnamon stick (1")   
         6    Dry whole red chiles;   
              - up to 7,   
              - adjust to tolerance   
         3 cl Garlic; finely chopped   
         2    Fresh ginger shoot (2");   
              - finely chopped   
       1/2 ts Turmeric powder   
       1/2 ts Kashmiri chilli powder;   
              - for color (optional)   
       
     In a small bowl, steep the spice mix ingredients below in 1/3 cup warm   
     water for 30 minutes.   
        
     Marinate the chicken in yogurt, turmeric, and 1/4 ts salt for about 2   
     to 3 hours, refrigerated.   
        
     Once ready to cook, take out the chicken from the fridge and let sit   
     on the kitchen counter. In a large pot, heat up the mustard oil on   
     high until you see its slightly smoky.   
        
     Reduce the heat to medium and wait for 2 minutes. Add the sliced   
     onions to the pot, also add the tejpatta and cook until onions are   
     lightly browned. This will take around 5 to 8 minutes.   
        
     Reduce the heat to low and add the marinated chicken to the pot.   
     Using the cooking spoon, slowly toss the chicken pieces to combine   
     with the browned onions. Let cook for 5 to 6 minutes. Do not rush   
     else the yogurt will curdle.   
        
     Raise the heat to medium and add the soaked spices (along with   
     liquid) to the pot and mix well with the chicken. Let cook on medium   
     heat for 2 to 3 minutes. Add salt to taste to the pot. Next, close   
     the lid, reduce stove to low and let the chicken simmer for 30   
     minutes. There is no need to stir continuously, you can check 1 or 2   
     times in between than the chicken is not sticking to the bottom.   
        
     After 30 minutes, check the seasoning and the doneness of the chicken.   
     Raise the stove to medium heat, add 1/3 cup water and let simmer for   
     10 minutes more.   
        
     Let rest for at least 2 to 3 hours before serving.   
        
     When ready to serve, reheat, garnish with chopped cilantro & serve.   
        
     Recipe by sanjuro   
        
     Recipe FROM:    
       
   MMMMM   
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