Jardaloo Ma Murghi Indo Persian Chicken Curry Recipes

Steps:

• Rinse chicken and pat dry with paper towels. Mix paprika, garam masala, ginger and garlic into a paste and toss chicken into mixture. Marinate 4 hours or overnight.
• Using the warm water, rehydrate dried apricots. This may take some time depending on where apricots are from.
• When ready to cook, heat oil in large saucepan over high heat. Add chicken pieces and cook until browned (5 minutes). Remove from pan and set aside.
• Saute onions in same pan for 5 min and then return chicken back to saucepan. Add tomatoes, cover and simmer on low heat for 20 minutes.
• Drain apricots and add to saucepan along with remaining ingredients. Simmer covered for 20-30 minutes. Stir and serve over rice.

Steps:

• Heat oil in a deep skillet or stainless steel Dutch oven over medium-high heat. Add onions and sauté until golden, about 5-6 minutes.
• Once hot, add RawSpiceBar's Indo-Persian Masala, chopped garlic and ginger, salt to taste and sauté until fragrant, about 1-2 minutes.
• Add in pierced chicken thighs to pan and sauté with the spice and onion mixture till sealed brown on all sides, about 5-6 minutes
• Add in the plum tomatoes, breaking them down with your hands as you add them to the pan. Finally, add the soaked apricots and ¾ of a cup of their soaking water.
• Mix well, cover and simmer on medium-low heat for 20 minutes or until the chicken is cooked through. Stir every few minutes to ensure the spices do not stick and burn.
• Blend in the chopped cilantro. Bread, steamed rice or Indian flat breads all make excellent accompaniments.
• Serve Jardaloo Ma Murghi (Indo-Persian Chicken Curry) and enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @rawspicebar & #rawspicebar!