Murghi Aur Aloo ( Chicken and Potato Curry)
- Ready In:
- 1hr 5mins
- 3 lbs skinless chicken pieces
- 1 teaspoon salt
- 1 inch cube fresh ginger, chopped
- 6 garlic cloves, chopped
- 2 teaspoons cumin seeds
- 4 dried red chilies
- 2 black cardamom pods, seeds only
- 6 cloves
- 2 cinnamon sticks, broken up
- 6 black peppercorns
- 1 tablespoon white poppy seeds
- 12 cashew nuts
- 4 tablespoons cold water
- 2 ounces butter
- 1 ounce coriander leaves, chopped
- 2 fresh green chilies, halved and seeded
- 1⁄2 teaspoon turmeric
- 1⁄2 pint warm water
- 1⁄2 teaspoon saffron strand
- 1 lb small potato, peeled and halved
- 5 ounces fresh single cream
- 1 teaspoon lemon juice
- 2 hardboiled egg, quatered
- 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.
Join The Conversation
I love this dish. To be fair, your friend should have given credit where it's due. This is the exact recipe for Murghi aur Aloo from The Complete Indian Cookbook by Mridula Baljekar. I've owned the book for more than twenty years and make this dish often. https://www.amazon.com/Complete-Indian-Cookbook-Mridula-Baljekar/dp/0831714875
Thank you so much for sharing this recipe. Not only did it turn out amazing, it was really fun to make--loved grinding the seeds/spices/nuts/chile, adding all the levels of delicious yet subtle flavor. The only change I will make next time is that I will double all of the sauce ingredients, because it's that good--look forward to making again soon!
Wow, we really liked this recipe. It doesn't have a lot of heat to it but the flavors are really rich and delicious. The only changes we made were 1) we didn't have black cardamom or saffron so we left it out 2) we didn't have white poppyseed (or black) so i used a few extra cashews. 3) we cut the recipe in half, but i wish we didn't! Leftovers would have been great. <br/><br/>Next time we will probably double the gravy as it came out kind of dry. Would have loved more sauce! And maybe leave out the eggs, didn't care for them. But will be making this again!