Best 5 Jardaloo Murghi Apricot Chicken Curry Recipes

JARDALOO MURGHI (APRICOT CHICKEN CURRY)

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.

APRICOT CHICKEN CURRY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Season the chicken drumsticks with salt and pepper.
• Heat olive oil in a large oven-safe skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. Place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. Transfer the skillet to the oven.
• Bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
• Bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. Mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. Add dried apricots. Transfer the baked drumsticks into the apricot mixture.
• Heat the skillet used to cook the chicken over medium heat. Stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. Pour the drumsticks and apricot sauce into the skillet. Cover and simmer until the vegetables are tender, about 10 minutes. Season with salt and pepper. Stir in water chestnuts just before serving.

SALI MURGHI

Steps:

• Melt 1 tbsp of the ghee in a pan and add the chicken, skin-side side down. Once the skin is golden and crisp (around 5 mins), remove from the pan and set aside (you may need to do this in batches). Melt the remaining ghee in the pan, add the cinnamon, cardamom and cumin seeds, and fry until fragrant - around 5 mins. Stir in the onions along with a big pinch of salt and fry for 5 mins until browning in places.
• Blitz the green chilli with the garlic and ginger, add to the pan and cook for 2 more mins, then stir in the spices and cook for a few mins more, splashing in a little water to prevent the spices from sticking. Tip in the chopped tomatoes.
• Return the chicken to the pan, coating it with the curry base, then splash in the white wine vinegar followed by the jaggery. Add 100ml water, then cover and simmer for 30 mins. Remove the lid and stir in the apricots and coriander, then cook for 10-15 mins longer, until the gravy reduces.
• Meanwhile, make the sali. Pat the potato matchsticks dry with kitchen paper. Pour vegetable oil into a small, deep saucepan until it's a few cm deep, and heat over a medium-high heat. Add a handful of the potato matchsticks at a time and fry for around a minute, until golden and crisp. Remove with a slotted spoon, drain on kitchen paper and season generously. Serve the curry with the sali piled on top.

CHICKEN APRICOT CURRY

Steps:

• Add all the ingredients together into one pot, the order is unimportant
• I cook this in the microwave but can just as easily be done on the hob.
• Microwave:
• Cook on high for 5 minutes and give it a good stir. Then simmer for 30 minutes. Stir twice during that time.
• Hob:
• Gently bring to the boil then turn down the heat. Simmer for around 30 minutes.

MURGHI AUR ALOO ( CHICKEN AND POTATO CURRY)

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.