Best 2 Jardaloo Ma Murghi Indo Persian Chicken Curry Recipes
**Journey into the Culinary Symphony of Jardaloo Ma Murghi: A Symphony of Flavors and Aromas**
In the realm of culinary artistry, where flavors dance and spices harmonize, lies a dish that embodies the essence of Indo-Persian cuisine: Jardaloo Ma Murghi. This delectable chicken curry, a harmonious blend of Indian and Persian culinary traditions, promises a tantalizing symphony of flavors that will transport your taste buds to a realm of pure delight.
As you embark on this culinary journey, you'll discover a treasure trove of recipes that unveil the secrets behind this exquisite dish. From the classic Jardaloo Ma Murghi, where succulent chicken pieces are lovingly simmered in a velvety sauce of aromatic spices, dried apricots, and plump almonds, to its delightful variations, each recipe offers a unique interpretation of this timeless delicacy.
One variation introduces the vibrant flavors of spinach, creating a vibrant green curry that bursts with freshness. Another tantalizes with the addition of creamy yogurt, lending a cooling touch to the rich sauce. And for those who crave a touch of heat, a fiery version infused with green chilies ignites the palate, leaving a trail of lingering warmth.
With each recipe, you'll uncover the intricate layers of flavors that define Jardaloo Ma Murghi. The delicate sweetness of dried apricots harmonizes with the earthy notes of almonds, while a chorus of spices, including ginger, garlic, cumin, and coriander, dances on your tongue. The richness of the sauce, lovingly crafted with tomatoes, onions, and yogurt, envelops the chicken, creating a culinary masterpiece that is both comforting and invigorating.
So, prepare to embark on a culinary voyage that will awaken your senses and leave you craving more. Let the recipes in this article guide you as you recreate this Indo-Persian gem in your own kitchen, transforming your dining table into a celebration of flavors and aromas.
MURGHI AUR ALOO ( CHICKEN AND POTATO CURRY)
Wonderful curry, my friend gave me this recipe after dinner at his house. The use of nuts, cream and saffron make this a bit special.
Provided by Brian Holley
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Mash the salt with the ginger and garlic to make a pulp.
- Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder.
- Grind the poppy seeds and the cashew nuts together. Mix all of the ground ingredients with the 4 tbsp of cold water, to make a paste.
- In a heavy pot melt the butter over low heat,.
- and cook the ginger/garlic pulp for 3 mins stirring all the time.
- Add the spice paste and cook for 3 mins, stir.
- Add the chicken and cook till it changes colour 6 minutes.
- Add the coriander leaves,green chillie, and turmeric. Stir-fry for 3 miins.
- Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes.
- Add the potatoes and cook till tender 20 minutes.
- Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes.
- Garnish with the eggs.
- serve with plain boiled rice and a vegetable curry to make this a meal to remember.
Nutrition Facts : Calories 516.1, Fat 27, SaturatedFat 13.7, Cholesterol 250.8, Sodium 839, Carbohydrate 29.2, Fiber 5.1, Sugar 5.9, Protein 39.8
JARDALOO MURGHI (APRICOT CHICKEN CURRY)
This dish is the result of the fusion of Persian and Hindu influences during the Murghi (Mogul) Empire period in India.This recipe is popular among the Parsi community in India. Time listed does not include marinating time. Made for a Tag Game. Kind of a sweet and spicy flavor which I truly love!!
Provided by Member 610488
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse chicken and pat dry with paper towels. Mix paprika, garam masala, ginger and garlic into a paste and toss chicken into mixture. Marinate 4 hours or overnight.
- Using the warm water, rehydrate dried apricots. This may take some time depending on where apricots are from.
- When ready to cook, heat oil in large saucepan over high heat. Add chicken pieces and cook until browned (5 minutes). Remove from pan and set aside.
- Saute onions in same pan for 5 min and then return chicken back to saucepan. Add tomatoes, cover and simmer on low heat for 20 minutes.
- Drain apricots and add to saucepan along with remaining ingredients. Simmer covered for 20-30 minutes. Stir and serve over rice.
Nutrition Facts : Calories 967.3, Fat 42, SaturatedFat 10.7, Cholesterol 235.5, Sodium 236.4, Carbohydrate 86.3, Fiber 5.2, Sugar 25.5, Protein 58.6
Tips:
- To save time, use store-bought yogurt. Just make sure it's plain and unsweetened.
- If you don't have garam masala on hand, you can make your own by combining ground cumin, coriander, cardamom, cloves, and nutmeg.
- For a milder curry, reduce the amount of chili powder or cayenne pepper.
- Serve the curry with steamed rice, naan bread, or roti.
- Garnish the curry with cilantro, mint, or slivered almonds before serving.
Conclusion:
Jardaloo Ma Murghi is a delicious and flavorful Indian-Persian chicken curry that is perfect for a weeknight meal. With its tender chicken, tangy yogurt sauce, and aromatic spices, this dish is sure to please everyone at the table. So next time you're looking for a new curry recipe to try, give Jardaloo Ma Murghi a try. You won't be disappointed!
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