Jardaloo Ma Murghi Indo Persian Chicken Curry Food

JARDALOO MURGHI (APRICOT CHICKEN CURRY)

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.

MURGHI AUR ALOO ( CHICKEN AND POTATO CURRY)

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.