Sari Fowl Special Long Cook Chicken
Experience the rich, aromatic flavors of the "Sari Fowl Special Long Cook Chicken," a slow-cooked masterpiece that brings a burst of authentic spices to your table. This recipe features a whole chicken marinated in a bold blend of yogurt, ginger, garlic, and earthy spices like cumin, turmeric, and coriander, enhancing every bite with layers of flavor. Cooked low and slow in a fragrant tomato-based sauce infused with cinnamon, cardamom, cloves, and bay leaves, the result is a tender, melt-in-your-mouth chicken steeped in a luscious gravy. Perfectly complemented by steamed rice or fresh naan, this dish is a celebration of traditional cooking techniques and vibrant ingredients, ideal for creating unforgettable meals for family and friends.
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Recipe Information
Ingredients
- 1 3-4 pounds Whole chicken
- 1 cup Plain yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Salt
- 2 tablespoons Vegetable oil
- 2 Large onion, thinly sliced
- 1 Cinnamon stick
- 4 Cardamom pods
- 4 Cloves
- 2 Bay leaves
- 2 cups Tomatoes, pureed
- 1 cup Chicken stock or water
- 1 handful Fresh cilantro, chopped
- 2 Whole green chilies (optional)
Instructions
Clean the whole chicken thoroughly and pat it dry with paper towels. Make incisions on the chicken for the marinade to penetrate better.
In a large bowl, combine yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, red chili powder, and 1 teaspoon of salt. Mix well to form a smooth marinade.
Coat the chicken evenly with the marinade, making sure to massage it into the incisions. Cover the chicken and let it marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the sliced onions to the pot and sauté them until golden brown, stirring frequently to avoid burning. This will take about 10-15 minutes.
Add the cinnamon stick, cardamom pods, cloves, and bay leaves to the onions, and cook for an additional 2 minutes until fragrant.
Stir in the pureed tomatoes and cook until the oil separates from the mixture, around 10 minutes.
Place the marinated chicken into the pot, breast side down, and sear it for about 5 minutes on each side.
Pour in the chicken stock or water, reduce the heat to low, and cover the pot with a tight-fitting lid. Let the chicken cook gently for 1 ½ to 2 hours, basting it occasionally with the cooking liquid.
If using whole green chilies, add them to the pot in the last 20 minutes of cooking for a mild spicy kick.
Once the chicken is tender and the sauce has thickened, taste and adjust the seasoning with salt if needed.
Garnish with a generous handful of freshly chopped cilantro and serve hot with steamed rice, naan, or flatbread.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 9.2 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 180 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
