Jardaloo Ma Murghi (Indo-Persian Chicken Curry) Recipe

Name: Jardaloo Ma Murghi (Indo-Persian Chicken Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 RawSpiceBar's Indo-Persian Masala; 20 dried apricots; 3 cups warm water; 1/3 cup grapeseed oil (or other neutral oil); 2 yellow onions, sliced; 2 cloves garlic, crushed; 2 inches ginger, crated; 6 large chicken thighs; 1 28oz can whole plum tomatoes, drained of juice; 1 teaspoon dark brown sugar; 2 tablespoons cilantro, chopped

Servings: persons

1 RawSpiceBar's Indo-Persian Masala
20 dried apricots
3 cups warm water
1/3 cup grapeseed oil (or other neutral oil)
2 yellow onions, sliced
2 cloves garlic, crushed
2 inches ginger, crated
6 large chicken thighs
1 28oz can whole plum tomatoes, drained of juice
1 teaspoon dark brown sugar
2 tablespoons cilantro, chopped

1
Heat oil in a deep skillet or stainless steel Dutch oven over medium-high heat. Add onions and saute until golden, about 5-6 minutes.
2
Once hot, add RawSpiceBar's Indo-Persian Masala, chopped garlic and ginger, salt to taste and saute until fragrant, about 1-2 minutes.
3
Add in pierced chicken thighs to pan and saute with the spice and onion mixture till sealed brown on all sides, about 5-6 minutes
4
Add in the plum tomatoes, breaking them down with your hands as you add them to the pan. Finally, add the soaked apricots and 3/4 of a cup of their soaking water.
5
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.
6
Blend in the chopped cilantro. Bread, steamed rice or Indian flat breads all make excellent accompaniments.
7
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!

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 RawSpiceBar's Indo-Persian Masala, 20 dried apricots, 3 cups warm water, 1/3 cup grapeseed oil (or other neutral oil), and more.

Yes, Jardaloo Ma Murghi (Indo-Persian Chicken Curry) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jardaloo Ma Murghi (Indo-Persian Chicken Curry)

How did you like this recipe?

Frequently Asked Questions