Step-by-Step Instructions

1. 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.

2. 2.Sauté Aromatics

   Heat 2 tablespoons of oil in a pan. Add a few whole spices (like cumin seeds and cardamom) and sauté for a few seconds until fragrant. Then, add 1 cup of chopped onion and cook until it turns golden brown, which should take approximately 5-7 minutes.

3. 3.Add Ginger Garlic Paste

   Add 1 teaspoon of ginger garlic paste to the sautéed onions and cook for 1-2 minutes until the raw smell of the paste disappears.

4. 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 sauté for 3-5 minutes to coat the potatoes with the spices.

5. 5.Simmer Potatoes

   Pour in 1 cup of water, cover the pan with a lid, and let the potatoes simmer until they are partially tender, which typically takes about 8-10 minutes.

6. 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.

7. 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.

8. 8.Cook the Curry

   Add another 1 cup of water, mix well, and bring the curry to a simmer. Cover the pan and cook until the chicken is tender and the gravy has thickened to your desired consistency, approximately 10-15 minutes. Stir occasionally to prevent sticking.

9. 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 2-3 minutes to allow the flavors to meld.

10. 10.Serve

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