✕
FOLLOW US

  • Try This Jardaloo Murghi Recipe (Chicken Curry With Apricots), Traditional Parsi Food

    🍗 How to make Chicken Curry with Apricots, Parsi Style. Delicious Jardaloo Murghi recipe, a truly special dish you should try today 💕

    You may also like to try :

    Chicken Farcha
    Indian Fried Chicken
    Chicken Malai Tikka
    Lagan Nu Custrad

  •
  • RECIPE

    INGREDIENTS

    Dry Masala
    6 dried red chillies
    1 piece cinnamon, about 2-inches
    4 cloves (laung)
    2 teaspoon cumin seeds (jeera)
    4 green cardamom pods
    1 1/4 tablespoon coriander seeds (sabut dhaniya)

    -
    3 tablespoon vegetable oil
    1 piece cinnamon, about 2-inches
    200 gram onions, finely chopped
    1 tablespoon garlic paste
    1 tablespoon ginger paste
    1 1/4 teaspoon salt, or to taste
    400 gram tomato, finely chopped
    150 gram dried apricots, soaked in hot water to cover for 1 hour
    500 gram chicken, cut into 8 pieces
    2 tablespoon coriander leaves, to garnish

    COOKING METHOD

    1. Make dry masala: if you have a spare coffee grinder, use it to grind the masala. Otherwise, use a masala grinder or blender. Place red chillies, cinnamon, cloves, cumin seeds, cardamom pods, and coriander seeds in the grinder and grind to a powder. Remove and reserve.
       
    2. Place a kadhai or wok on medium heat; pour in oil. Once oil is hot, but not smoking, toss in cinnamon and fry for about 2 minutes. Add chopped onion and sauté, stirring, till evenly lightly browned.  
       
    3. Add garlic paste and ginger paste, followed by the reserved dry masala. Continue cooking, stirring, 3 to 4 minutes, before tossing in the salt. Slide in chopped tomato and cook till the oil leaves the masala, 5 to 6 minutes.
       
    4. Gently slide chicken into the kadhai; cook for 5 to 7 minutes. Add apricots along with the soaking water, stir to mix, then cover and simmer till the chicken has cooked through, about 30 minutes. Remove lid; continue to cook, if needed, till the curry has thickened.
       
    5. Turn out into a serving bowl and garnish with fresh coriander leaves; serve hot.
TRENDING ON YUMMEFY