Chicken Curry or Murgi Tarkari
Ingredients
- 1 Whole chicken (remove skin and cut into smaller pieces; 1 to 2 inches) If you can get hold or a free range jungli (wild chicken) it makes for better flavours
- 2 Chili (finely cut)
- 3-4 cloves Garlic (finely cut/ground)
- 6 inches Cinnamon sticks
- 6 or 7 Cloves Cooking oil to generously coat pot
- 1 Potato (peel and cut into 1inch cubes)
- 2 stalks Curry leaves (can use bay leaves if unavailable)
- 1 tbsp Garam Masala
- 2-3 tbsp Curry powder
- 1½ tbsp Salt
- ½ tsp Haldi (turmeric) powder
- 1½ Onions (finely sliced/diced) Boiled water
- 1 Lime/lemon
- 1 Tomato (cut into slices)
Servings:
Units:
Instructions
- Heat oil in pot.
- Add cinnamon, cloves and onion.
- Cook until onions semi translucent.
- Add chili, garlic and chicken.
- Cook for several minutes (~5).
- Add haldi, curry powder, potato, tomato, salt and curry leaves.
- Mix together and cook on low heat.
- Keep stirring every few minutes, add boiling water to increase amount of surwa (gravy).
- Cook until potatoes are soft (10-15mins) (chicken should be done by this point).
- Turn off cooker.
- Add garam masala and mix together.
- Mix in coriander, mint and lemon before serving.
Recipe Notes
- Can serve with Roti or on rice
- Ensure potato is cut into small pieces to avoid overcooking dish
- Amount of boiled water to add is variable based on how much surwa (gravy) is desired.
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