Murgh Aloo Alamgiri
Recipe by Big Foodie
Ingredients
For Spice Blend
- 5 nosCardamom
- 1/2 cupAlmonds
- 1 tbspnCoriander Seeds
- 4 nosRed Chilli
- 1 tspnCumin Seed
- 1 tspnFennel Seeds
Main Ingredients
- 2 tbspnOil
- fewWhole Spices
- 1 cupChopped Onion
- 1 tspnGinger Garlic Paste
- 250 gmsBaby Potatoes
- to tasteSalt
- 1/2 tspnTurmeric Powder
- 2 cupsWater
- 250 gmsChicken
- 1 tbspnBlended Spice Powder
- 1 tspnRed Chilli Powder
- 1/2 cupCurd
- 1/2 cupFresh Cream
Step-by-Step Instructions
- 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.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.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.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.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.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.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.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.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.Serve
The Murgh Aloo Alamgiri is now ready to be served hot. Enjoy!
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