Til Murgi
Tender chicken pieces simmered in a rich, nutty gravy made from toasted sesame seeds and cashews. This North Indian curry is creamy, mildly spiced, and perfect with naan or rice for a special meal.
For 4 servings
Marinate the Chicken
- In a mixing bowl, combine the chicken pieces with curd, 1 tbsp of the ginger-garlic paste, turmeric powder, Kashmiri red chili powder, and 0.5 tsp of salt.
- Mix thoroughly to ensure each piece of chicken is evenly coated.
- Cover and set aside to marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
Prepare the Sesame-Cashew Paste
- Place a small, dry skillet over low-medium heat. Add the white sesame seeds and toast, stirring constantly, for 2-3 minutes until they turn a light golden color and release a nutty aroma. Immediately transfer them to a plate to cool to prevent burning.
- Once cooled, add the toasted sesame seeds and the soaked, drained cashews to a blender or grinder.
- Add 3-4 tablespoons of water and blend until you have a completely smooth, thick paste. Scrape down the sides as needed. Set aside.
Sauté Aromatics and Onions
- Heat the vegetable oil in a heavy-bottomed pan or kadai over medium heat.
- Add the whole spices: cloves, green cardamom, and the cinnamon stick. Sauté for about 30-45 seconds until they become fragrant.
- Add the thinly sliced onions and fry, stirring frequently, for 10-12 minutes until they are uniformly deep golden brown. This step is crucial for the gravy's flavor and color.
- Add the remaining 0.5 tbsp of ginger-garlic paste and sauté for another minute until the raw smell disappears.
Cook the Chicken
- Add the marinated chicken along with all its marinade to the pan.
- Increase the heat to medium-high and cook for 7-8 minutes, stirring occasionally, until the chicken is seared on all sides and the moisture from the curd has mostly evaporated.
Build and Simmer the Gravy
- Reduce the heat to low. Add the prepared sesame-cashew paste and the coriander powder.
- Stir continuously for 4-5 minutes. The paste will thicken and may stick, so keep stirring until it is well-cooked and you see oil beginning to separate at the edges of the pan.
- Pour in 1.5 cups of water, add the remaining 0.75 tsp of salt, and the slit green chilies. Stir well to combine everything into a smooth gravy.
- Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through, and the gravy has reached your desired consistency.
Finish and Serve
- Turn off the heat. Stir in the garam masala and the crushed kasuri methi.
- Let the curry rest, covered, for 5 minutes to allow the flavors to meld together.
- Garnish with freshly chopped coriander leaves before serving.
- Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper flavor, marinate the chicken for a few hours or overnight in the refrigerator.
- 2Frying the onions to a deep golden brown (birista) is essential for the authentic taste and rich color of the gravy. Be patient with this step.
- 3When toasting sesame seeds, watch them carefully as they can go from golden to burnt in seconds.
- 4To prevent the curd from splitting, ensure it's at room temperature and whisked well before adding to the marinade.
- 5For a richer, creamier gravy, you can add 2 tablespoons of fresh cream or malai at the end along with the garam masala.
Adapt it for your goals.
Vegetarian
Replace the chicken with 250g of paneer cubes or 2 cups of boiled chickpeas. If using paneer, lightly fry the cubes before adding them to the gravy in the last 5 minutes of simmering.
Nut FreeNut-Free
For a nut-free version, substitute the cashews with 1 tablespoon of melon seeds (magaz) or poppy seeds (khus khus), soaked and ground in the same way.
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/2 teaspoon of regular red chili powder along with the Kashmiri chili powder for more heat.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is essential for muscle growth, repair, and overall body function.
Source of Healthy Fats
Sesame seeds and cashews provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
Good for Bone Health
Sesame seeds are a good source of calcium and zinc, while chicken provides phosphorus, all of which are vital minerals for maintaining strong and healthy bones.
Gut-Friendly Probiotics
The use of curd (yogurt) in the marinade introduces beneficial probiotics, which can help improve gut health and aid in digestion.
Frequently asked questions
Til Murgi can be a part of a balanced diet. It's a good source of protein from chicken and healthy fats from sesame seeds and cashews. However, it is moderately high in calories due to the oil and nuts, so portion control is recommended.