For those who play into the stereotype that all Gujaratis are vegetarian, this dish should serve as a reminder that when Gujaratis want to make non-vegetarian, they can pretty well bowl anyone over. Murghanu Shaak is a dish that involves chicken marinated with oil, yogurt and spices that is then turned into a curry that's both sweet and savoury. It is cooked in a gravy with onions, garlic, ginger, green chillies and potatoes and it is as simple a chicken curry recipe as they come. It is a one-pot dish that can be made entirely in a pressure cooker.

Gujarat has a massive share of coastline facing the Arabian Sea but, historically, owing to the state's close ties with Jainism, most Gujaratis practice vegetarianism. But that doesn't mean the state non-vegetarian offerings cannot hold a candle to the various non-vegetarian dishes of the country. Murghanu Shaak is a straightforward chicken curry recipe and the mise en place required to make this Gujarati speciality can be found in most of our home pantries. So, what are you waiting for? Next time you're in the kitchen planning to make chicken curry, remember this recipe, and you'll be well served by the end.

Ingredients:

  • 1 kg chicken, cut into medium-sized pieces
  • 1 cup of beaten yogurt
  • 1 cup of water
  • 2 large onions, thinly sliced
  • 3 large tomatoes, chopped
  • 3 large potatoes peeled and cubed
  • 2 tsp salt, or as required
  • ¼ cup neutral vegetable oil
  • 1 stick of cinnamon 
  • 2 bay leaves
  • 6 cardamom pods, crushed
  • 5 cloves
  • 1 star anise
  • 2 tsp red chilli powder
  • 3 tsp turmeric powder
  • 1 tbsp coriander powder
  • 2 tbsp garam masala powder
  • 2 tsp cumin powder

Method:

-Marinate the chicken with yogurt, 1 tsp each of turmeric and chilli powder and set aside for 30 minutes to an hour.

-Heat the oil in a pressure cooker, and add in the whole spices and saute for a couple of minutes.

-Next add in the onions and cook for 3 to 4 minutes untill they turn golden brown.

-Add in the salt and spices and give them a stir.

-Add in tomatoes and saute for a couple of minutes with the masala and onions.

-Add in the marinated chicken and toss well with the masala.

-Add in potatoes and mix well. Pour a cup of water and put the lid on.

-Cover the pressure cooker and let it cook for 3 to 4 whistles. Lower the flame and let it cook for 10 more minutes, uncovered. 

-Finally squeeze in some lemon juice and add lots of fresh chopped coriander leaves.

Serve it hot with some roti, rice or puri.