Chalo, lets make Til Wala Chicken Curry! A recipe from Chef Curry Do’pyaza

Namaste Dosto! Sat Sri Akal! Kem Cho! Vanakkam!

How are you all doing today? Chef Curry Do’pyaza here, ready to share another delightful recipe straight from my kitchen to yours. Today, we are diving into a delicious and slightly unusual chicken curry: Chicken Curry with Black Sesame Seeds, or as I like to call it, Til Wala Chicken Curry!

This curry is more than just a meal; it’s a warm hug on a plate, full of rich flavors and aromatic spices. You can enjoy this wonderful dish during festive occasions like Makar Sankranti (when sesame seeds are considered auspicious), Lohri, or even a cozy Diwali dinner with your loved ones. It is also a wonderful dish to enjoy during the cooler months.

A Little History Lesson

While Chicken Curry has been a staple in Indian households for centuries, the addition of black sesame seeds is a unique twist. Sesame seeds, or til, have been used in Indian cuisine for ages, particularly in sweets and snacks. But adding them to a savory chicken curry? That’s where the magic happens! It adds a nutty, earthy depth that elevates the dish to a whole new level. It is believed that this dish originated in North India, where sesame seeds are widely cultivated.

The Recipe: Til Wala Chicken Curry

Preparation Time: 20 minutes
Cooking Time: 45 minutes

Ingredients:

750 grams Chicken, cut into medium pieces
2 large Pyaz (Onions), finely chopped
2 medium Tamatar (Tomatoes), finely chopped
1 inch Adrak (Ginger), grated
4-5 Lehsun (Garlic) cloves, minced
2-3 Hari Mirch (Green Chillies), slit lengthwise
1 tsp Haldi Powder (Turmeric Powder)
2 tsp Lal Mirch Powder (Red Chilli Powder) – adjust to your spice level!
2 tsp Dhaniya Powder (Coriander Powder)
1 tsp Garam Masala
2 tbsp Kale Til (Black Sesame Seeds), roasted lightly
2 tbsp Tel (Cooking Oil) – I prefer mustard oil for its pungent flavour!
Fresh Dhaniya Patta (Coriander Leaves), chopped for garnish
Salt to taste

Cooking Instructions:

Get Started: In a large bowl, marinate the chicken with a pinch of turmeric powder, a teaspoon of red chilli powder, and a little salt. Mix well and set aside for at least 15 minutes. This step helps the chicken absorb the flavors beautifully.
Sauté the Aromatics: Heat oil in a heavy-bottomed pot or kadai over medium heat. Add the chopped onions and sauté until they turn a beautiful golden brown. Patience is key here; well-browned onions are the foundation of a flavorful curry.
Ginger-Garlic Magic: Add the grated ginger and minced garlic to the pot. Sauté for another minute until their fragrant aroma fills your kitchen. Don’t let them burn!
Tomato Time: Add the chopped tomatoes and green chillies. Cook until the tomatoes soften and the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
Spice It Up: Now, add the remaining turmeric powder, red chilli powder, coriander powder, and salt. Sauté the spices for a minute or two, stirring constantly to prevent burning.
Chicken In: Add the marinated chicken to the pot and mix well with the spice mixture. Cook for about 5-7 minutes, stirring occasionally, until the chicken is lightly browned.
Simmer to Perfection: Add about 1 cup of water to the pot, enough to almost cover the chicken. Bring the curry to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is tender and cooked through.
Sesame Seed Surprise: Stir in the roasted black sesame seeds and garam masala. Cook for another 2-3 minutes. The sesame seeds will release their nutty aroma and thicken the curry slightly.
Garnish and Serve: Garnish with fresh coriander leaves and serve hot!

Tips for Best Results:

Roasting the sesame seeds lightly before adding them to the curry enhances their flavor. Be careful not to burn them!
Adjust the amount of red chilli powder according to your spice preference.
For a richer flavor, you can add a dollop of fresh cream or yogurt at the end.
Marinating the chicken is essential for tender and flavorful results.

Different Cooking Methods:

Pressure Cooker: After step 6, transfer the mixture to a pressure cooker. Add 1/2 cup of water and cook for 2-3 whistles.
Slow Cooker/Crockpot: After step 6, transfer the mixture to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Oven: After step 6, transfer the mixture to an oven-safe dish. Cover and bake at 350°F (175°C) for 45-60 minutes.
Induction Stove/Gas Stove: Follow the same instructions as above, adjusting the heat as needed.
Microwave: I would not recommend making this dish in a microwave, as it will not develop the same depth of flavor.
Air Fryer: This recipe is not suitable for the air fryer.

Nutritional Information (Approximate, per serving):

Calories: 350-400
Protein: 35-40g
Fat: 20-25g
Carbohydrates: 10-15g

Serving Suggestions:

Serve this delightful Til Wala Chicken Curry with:

Steaming hot Basmati Rice
Soft and fluffy Naan bread
Roti or Chapati
A side of cooling Raita (yogurt dip)

A Humble Request

So there you have it! My special Til Wala Chicken Curry recipe. I hope you enjoy making this delicious and unique dish as much as I do. Do try this recipe at home and share it with your friends and family. Trust me, they will love you for it!

Until next time, happy cooking!

Your friend,
Chef Curry Do’pyaza