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.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

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)

Directions

Step 1

Clean the whole chicken thoroughly and pat it dry with paper towels. Make incisions on the chicken for the marinade to penetrate better.

Step 2

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.

Step 3

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.

Step 4

Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 5

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.

Step 6

Add the cinnamon stick, cardamom pods, cloves, and bay leaves to the onions, and cook for an additional 2 minutes until fragrant.

Step 7

Stir in the pureed tomatoes and cook until the oil separates from the mixture, around 10 minutes.

Step 8

Place the marinated chicken into the pot, breast side down, and sear it for about 5 minutes on each side.

Step 9

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.

Step 10

If using whole green chilies, add them to the pot in the last 20 minutes of cooking for a mild spicy kick.

Step 11

Once the chicken is tender and the sauce has thickened, taste and adjust the seasoning with salt if needed.

Step 12

Garnish with a generous handful of freshly chopped cilantro and serve hot with steamed rice, naan, or flatbread.

Nutrition Facts

Serving size	(2859.8g)

Amount per serving	% Daily Value*
Calories	1049.5

Total Fat 46.4g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 16.9g
Cholesterol 116.8mg	0%
Sodium 6046.4mg	0%
Total Carbohydrate 124.5g	0%
Dietary Fiber 23.7g	0%
Total Sugars 61.2g
Protein 58.1g	0%

Vitamin D 117.6IU	0%
Calcium 854.2mg	0%
Iron 16.1mg	0%
Potassium 4266.8mg	0%

*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.

Source of Calories

Fat: 36.4%

Protein: 20.2%

Carbs: 43.4%