Step-by-Step Instructions

1. 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.

2. 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 3-4 minutes.

3. 3.Add Ginger Garlic Paste

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

4. 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 2-3 minutes.

5. 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 5-7 minutes.

6. 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.

7. 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.

8. 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 10-15 minutes.

9. 9.Finish with Cream

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

10. 10.Serve

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