Murghi Aur Aloo ( Chicken and Potato Curry)

Recipe by Brian Holley
READY IN: 1hr 5mins




  • 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.