Name: Murgh Aloo Alamgiri
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 People
Cuisine: Indian
Ingredients: 5 nos Cardamom; 1/2 cup Almonds; 1 tbspn Coriander Seeds; 1 tspn Cumin Seed; 1 tspn Fennel Seeds; 4 nos Red Chilli; 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; 1 cup Water; 250 gms Chicken; 1 tbspn Blended Spice Powder; 1 tspn Red Chilli Powder; 1/2 cup Curd; 1 cup Water; 1/2 cup Fresh Cream

Ready in

60 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

45 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by Big Foodie on YouTube

Recipe Summary

Murgh Aloo Alamgiri is a rich and flavorful Indian curry featuring tender chicken and baby potatoes cooked in a creamy, aromatic spice blend. This dish offers a delightful combination of textures and a deeply satisfying taste, perfect for a special meal.

Adjust servings

Tap an ingredient to mark it ready0 of 20 ready

All Ingredients - For Spice Blend

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

All Ingredients - For Curry

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 1 cup
Chicken 250 gms
Blended Spice Powder 1 tbspn
Red Chilli Powder 1 tspn
Curd 1/2 cup
Water 1 cup
Fresh Cream 1/2 cup

Tools You'll Need

Pan
Bowl

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

dairynuts

Step-by-Step Instructions

Step 1: Prepare the Spice Blend

In a pan, dry roast 5 cardamoms, 1/2 cup almonds, 1 tablespoon coriander seeds, 1 teaspoon cumin seed, 1 teaspoon fennel seeds, and 4 red chilies. Roast until aromatic, then grind them into a fine powder.

Step 2: Sauté Aromatics

Heat 2 tablespoons of oil in a pan. Add a few whole spices (cumin seeds and cardamom are visible) and let them splutter. Then, add 1 cup of chopped onion and sauté until it turns golden brown, approximately .

Step 3: Add Ginger Garlic Paste

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

Step 4: Cook Baby Potatoes

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

Step 5: Partially Cook Potatoes

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

Step 6: Add Chicken and Spice Blend

Add 250 grams of chicken pieces to the pan. Sprinkle 1 tablespoon of the previously blended spice powder over the chicken and potatoes. Mix everything thoroughly to coat the chicken and potatoes evenly with the spices.

Step 7: Incorporate Red Chili and Curd

Add 1 teaspoon of red chili powder and 1/2 cup of curd to the mixture. Stir well to combine all ingredients and ensure the curd is fully incorporated into the gravy.

Step 8: Simmer the Curry

Add another 1 cup of water to the pan. Mix well, bring the curry to a simmer, and cook until the chicken is tender and the potatoes are fully cooked, and the gravy thickens to your desired consistency, approximately .

Step 9: Finish with Cream

Stir in 1/2 cup of fresh cream. Mix gently and cook for another until the cream is well combined and the curry is heated through.

Step 10: Serve

Transfer the Murgh Aloo Alamgiri to a serving bowl. It is now ready to be served hot with rice or bread.

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