JARDALOO MURGHI (APRICOT CHICKEN CURRY)
This dish is the result of the fusion of Persian and Hindu influences during the Murghi (Mogul) Empire period in India.This recipe is popular among the Parsi community in India. Time listed does not include marinating time. Made for a Tag Game. Kind of a sweet and spicy flavor which I truly love!!
Provided by Member 610488
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 967.3, Fat 42, SaturatedFat 10.7, Cholesterol 235.5, Sodium 236.4, Carbohydrate 86.3, Fiber 5.2, Sugar 25.5, Protein 58.6
SALI MURGHI
Cook up a chicken curry packed with spices and a bit of sweetness from apricots and jaggery, an unrefined cane sugar. Serve with 'sali' - potato matchsticks
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 20
Steps:
- Melt 1 tbsp of the ghee in a pan and add the chicken, skin-side side down. Once the skin is golden and crisp (around 5 mins), remove from the pan and set aside (you may need to do this in batches). Melt the remaining ghee in the pan, add the cinnamon, cardamom and cumin seeds, and fry until fragrant - around 5 mins. Stir in the onions along with a big pinch of salt and fry for 5 mins until browning in places.
- Blitz the green chilli with the garlic and ginger, add to the pan and cook for 2 more mins, then stir in the spices and cook for a few mins more, splashing in a little water to prevent the spices from sticking. Tip in the chopped tomatoes.
- Return the chicken to the pan, coating it with the curry base, then splash in the white wine vinegar followed by the jaggery. Add 100ml water, then cover and simmer for 30 mins. Remove the lid and stir in the apricots and coriander, then cook for 10-15 mins longer, until the gravy reduces.
- Meanwhile, make the sali. Pat the potato matchsticks dry with kitchen paper. Pour vegetable oil into a small, deep saucepan until it's a few cm deep, and heat over a medium-high heat. Add a handful of the potato matchsticks at a time and fry for around a minute, until golden and crisp. Remove with a slotted spoon, drain on kitchen paper and season generously. Serve the curry with the sali piled on top.
Nutrition Facts : Calories 385 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 0.3 milligram of sodium
MURGHI AUR ALOO ( CHICKEN AND POTATO CURRY)
Wonderful curry, my friend gave me this recipe after dinner at his house. The use of nuts, cream and saffron make this a bit special.
Provided by Brian Holley
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Mash the salt with the ginger and garlic to make a pulp.
- Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder.
- Grind the poppy seeds and the cashew nuts together. Mix all of the ground ingredients with the 4 tbsp of cold water, to make a paste.
- In a heavy pot melt the butter over low heat,.
- and cook the ginger/garlic pulp for 3 mins stirring all the time.
- Add the spice paste and cook for 3 mins, stir.
- Add the chicken and cook till it changes colour 6 minutes.
- Add the coriander leaves,green chillie, and turmeric. Stir-fry for 3 miins.
- Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes.
- Add the potatoes and cook till tender 20 minutes.
- Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes.
- Garnish with the eggs.
- serve with plain boiled rice and a vegetable curry to make this a meal to remember.
Nutrition Facts : Calories 516.1, Fat 27, SaturatedFat 13.7, Cholesterol 250.8, Sodium 839, Carbohydrate 29.2, Fiber 5.1, Sugar 5.9, Protein 39.8
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