Name: Murgh Aloo Alamgiri
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 People
Cuisine: Indian
Ingredients: 5 nos Cardamom; 1/2 cup Almonds; 1 tbspn Coriander Seeds; 4 nos Red Chilli; 1 tspn Cumin Seed; 1 tspn Fennel Seeds; 2 tbspn Oil; few Whole Spices; 1 cup Chopped Onion; 1 tspn Ginger Garlic Paste; 250 gms Baby Potatoes; to taste Salt; 1/2 tspn Turmeric Powder; 2 cups Water; 250 gms Chicken; 1 tbspn Blended Spice Powder; 1 tspn Red Chilli Powder; 1/2 cup Curd; 1/2 cup Fresh Cream

Ready in

60 mins

Cuisine

Indian · North Indian

Prep Time

20 min

Cook Time

40 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by Big Foodie on YouTube

Summary

Murgh Aloo Alamgiri is a rich and flavorful Indian chicken and potato curry. It features tender chicken and baby potatoes cooked in a creamy, aromatic gravy made with a unique blend of roasted spices, yogurt, and fresh cream, offering a delightful culinary experience.

Adjust servings

Tap an ingredient to mark it ready0 of 19 ready

All Ingredients - For Spice Blend

Cardamom 5 nos
Almonds 1/2 cup
Coriander Seeds 1 tbspn
Red Chilli 4 nos
Cumin Seed 1 tspn
Fennel Seeds 1 tspn

All Ingredients - Main Ingredients

Oil 2 tbspn
Whole Spices few
Chopped Onion 1 cup
Ginger Garlic Paste 1 tspn
Baby Potatoes 250 gms
Salt to taste
Turmeric Powder 1/2 tspn
Water 2 cups
Chicken 250 gms
Blended Spice Powder 1 tbspn
Red Chilli Powder 1 tspn
Curd 1/2 cup
Fresh Cream 1/2 cup

Tools You'll Need

Spice level: FieryFor chiliheads only — taste before serving.

From:Red chiliGingerChili powderChili

Don't have an ingredient? Try these swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)

⚠ Contains Allergens

nutsdairy

Step-by-Step Instructions

Step 1: Prepare the Spice Blend

Dry roast 5 cardamom pods, 1/2 cup almonds, 1 tablespoon coriander seeds, 4 red chilies, 1 teaspoon cumin seeds, and 1 teaspoon fennel seeds in a pan until aromatic. Once roasted, grind them into a fine powder.

Step 2: Sauté Aromatics

Heat 2 tablespoons of oil in a pan. Add a few whole spices (like cumin seeds and cardamom) and for a few seconds until fragrant. Then, add 1 cup of chopped onion and cook until it turns golden brown, which should take approximately .

Step 3: Add Ginger Garlic Paste

Add 1 teaspoon of ginger garlic paste to the onions and cook for until the raw smell of the paste disappears.

Step 4: Cook Potatoes

Add 250 grams of baby potatoes to the pan. Season with salt to taste and 1/2 teaspoon of turmeric powder. Mix everything well and for to coat the potatoes with the spices.

Step 5: Simmer Potatoes

Pour in 1 cup of water, cover the pan with a lid, and let the potatoes until they are partially tender, which typically takes about .

Step 6: Add Chicken and Spices

Add 250 grams of chicken pieces and 1 tablespoon of the previously prepared blended spice powder to the pan. Mix thoroughly to ensure the chicken and potatoes are well coated with the spices.

Step 7: Incorporate Yogurt and Chili

Add 1 teaspoon of red chili powder and 1/2 cup of curd to the mixture. Stir everything well until all ingredients are combined and the chicken is evenly coated with the creamy mixture.

Step 8: Cook the Curry

Add another 1 cup of water, mix well, and bring the curry to a . Cover the pan and cook until the chicken is tender and the gravy has thickened to your desired consistency, approximately . Stir occasionally to prevent sticking.

Step 9: Finish with Cream

Stir in 1/2 cup of fresh cream and mix gently until it is fully incorporated into the curry. Cook for an additional to allow the flavors to meld.

Step 10: Serve

The Murgh Aloo Alamgiri is now ready to be served hot. Enjoy!

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Murgh Aloo Alamgiri