Khamis Mushait Chicken Mgalgal
A flavorful and aromatic chicken dish originating from the Khamis Mushait region, known for its tender chicken pieces sautéed with a vibrant blend of spices, tomatoes, and onions.
🧂 Ingredients
- 800 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 2 medium Onions(finely chopped)
- 400 g Tomatoes(diced)
- 4 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 2 medium Green chilies(deseeded and chopped (optional))
- 3 tbsp Olive oil
- 1.5 tsp Coriander powder
- 1 tsp Cumin powder
- 0.5 tsp Turmeric powder
- 1 tsp Garam masala
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh coriander leaves(chopped, for garnish)
- for serving Lemon wedges
👨🍳 Instructions
- 1
Heat olive oil in a large skillet or pot over medium-high heat. Add the chopped onions and sauté until softened and lightly golden, about 5-7 minutes.
- 2
Add the minced garlic and grated ginger to the skillet. Cook for another minute until fragrant.
- 3
Add the chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
- 4
Stir in the diced tomatoes, green chilies (if using), coriander powder, cumin powder, turmeric powder, garam masala, salt, and black pepper. Mix well to coat the chicken.
- 5
Reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender, and the sauce has thickened. Stir occasionally.
- 6
Taste and adjust seasoning if necessary. Garnish with fresh coriander leaves.
- 7
Serve hot with lemon wedges on the side, traditionally accompanied by rice or flatbread.
💡 Pro Tips
- ✓Ensure chicken is cut into uniform pieces for even cooking.
- ✓Don't overcrowd the pan when browning the chicken; cook in batches if necessary.
- ✓Adjust the amount of green chilies to your spice preference.
🔄 Variations
- Add a splash of chicken broth or water if the sauce becomes too thick.
- Include other vegetables like bell peppers or zucchini for added texture and flavor.