Murghi Aur Aloo ( Chicken And Potato Curry) Recipe

Name: Murghi Aur Aloo ( Chicken And Potato Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs skinless chicken pieces; 1 teaspoon salt; 1 inch cube fresh ginger, chopped; 6 garlic cloves, chopped; 2 teaspoons cumin seeds; 4 dried red chilies; 2 black cardamom pods, seeds only; 6 cloves; 2 cinnamon sticks, broken up; 6 black peppercorns; 1 tablespoon white poppy seeds; 12 cashew nuts; 4 tablespoons cold water; 2 ounces butter; 1 ounce coriander leaves, chopped; 2 fresh green chilies, halved and seeded; 1/2 teaspoon turmeric; 1/2 pint warm water; 1/2 teaspoon saffron strand; 1 lb small potato, peeled and halved; 5 ounces fresh single cream; 1 teaspoon lemon juice; 2 hardboiled egg, quatered

Servings: persons

3 lbs skinless chicken pieces
1 teaspoon salt
1 inch cube fresh ginger, chopped
6 garlic cloves, chopped
2 teaspoons cumin seeds
4 dried red chilies
2 black cardamom pods, seeds only
6 cloves
2 cinnamon sticks, broken up
6 black peppercorns
1 tablespoon white poppy seeds
12 cashew nuts
4 tablespoons cold water
2 ounces butter
1 ounce coriander leaves, chopped
2 fresh green chilies, halved and seeded
1/2 teaspoon turmeric
1/2 pint warm water
1/2 teaspoon saffron strand
1 lb small potato, peeled and halved
5 ounces fresh single cream
1 teaspoon lemon juice
2 hardboiled egg, quatered

1
Mash the salt with the ginger and garlic to make a pulp.
2
Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder.
3
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.
4
In a heavy pot melt the butter over low heat,.
5
and cook the ginger/garlic pulp for 3 mins stirring all the time.
6
Add the spice paste and cook for 3 mins, stir.
7
Add the chicken and cook till it changes colour 6 minutes.
8
Add the coriander leaves,green chillie, and turmeric. Stir-fry for 3 miins.
9
Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes.
10
Add the potatoes and cook till tender 20 minutes.
11
Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes.
12
Garnish with the eggs.
13
serve with plain boiled rice and a vegetable curry to make this a meal to remember.

1369

kcal

Calories

Fat

126

Carbs

129

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.

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

You need 23 ingredients. The key ingredients include: 3 lbs skinless chicken pieces, 1 teaspoon salt, 1 inch cube fresh ginger, chopped, 6 garlic cloves, chopped, and more.

Yes, Murghi Aur Aloo ( Chicken And Potato 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.

Murghi Aur Aloo ( Chicken And Potato Curry)

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