Ajmeri Murgh (Chicken Curry)
Description:
Ajmeri Murgh is a classic chicken curry hailing from the Holy City of Ajmer. This thick and spicy chicken delicacy features marinated chicken pieces slow-cooked in a fragrant mix of Indian spices. A perfect dish for a hearty dinner!
Cuisine: Rajasthani
Course: Dinner
Diet: High Protein, Non-Vegetarian
Ingredients:
- 1 kg Chicken, cut into medium-sized pieces
- 4 tbsp Ghee (or oil)
- 4 Onions, coarsely ground
- 2 tbsp Coriander Powder (Dhania)
- 1 tbsp Red Chilli Powder
- 1 tsp Garam Masala Powder
- 2 tbsp Fresh Cream
- 2 tbsp Cashew Nuts, chopped (optional)
- Salt, to taste
- 3 Mint Leaves (Pudina), roughly torn
- 2 tbsp Fresh Coriander (Dhania) Leaves, chopped (for garnish)
For Marination:
- 1 cup Curd (Dahi/Yogurt), whisked
- 2 tbsp Ginger Paste
- 2 tbsp Garlic Paste
- 1 tbsp Green Chilli Paste
- 1 tbsp Mustard Oil (optional)
- 1 tsp Salt
- 1 tsp Lemon Juice
For Whole Spices:
- 2 Bay Leaves (Tej Patta)
- 4 Whole Black Peppercorns
- 4 Cloves (Laung)
- 2 Black Cardamom (Badi Elaichi)
- 4 Cardamom Pods (Elaichi)
- 1-inch Cinnamon Stick (Dalchini)
- 1 tsp Mace (Javitri)
- ½ tsp Ajwain (Carom Seeds) (optional)
Preparation Time: 60 minutes
Cooking Time: 40 minutes
Instructions:
- Begin by cleaning and washing the chicken thoroughly. Place it in a bowl.
- Add all the marination ingredients—curd, ginger paste, garlic paste, green chilli paste, mustard oil (optional), salt, and lemon juice. Mix well and refrigerate for 1 hour.
- In a large pan, heat ghee or oil. Add the whole spices (bay leaves, black peppercorns, cloves, black cardamom, cardamom pods, cinnamon stick, mace, and ajwain). Allow the spices to crackle and release their flavors.
- Add the coarsely ground onions and sauté until they turn golden and the raw smell disappears.
- Add the marinated chicken pieces along with the marinade. Stir well and fry until the curd starts releasing water. Keep the flame high and allow the water from the curd to evaporate.
- Add the coriander powder, red chilli powder, and garam masala powder. Mix well, and add some torn mint leaves for an aromatic touch.
- Lower the heat and let the chicken cook for 25-30 minutes, stirring occasionally, until the oil starts to separate from the sides.
- Adjust the salt as needed. Add fresh cream and chopped cashews (if using). Stir to combine, then cook for another 5 minutes on low heat.
- Once the oil has separated and the chicken masala is nicely cooked, add warm water to adjust the curry’s consistency. Ajmeri Murgh is typically a thick curry, so add water as required.
- Taste and adjust the salt if necessary. Let the chicken simmer with the lid on until it becomes tender.
- Turn off the heat and garnish with freshly chopped coriander leaves.
- Serve Ajmeri Murgh hot with Garlic Naan or Jeera Rice, and a side of onion salad for a delightful weeknight dinner.
Enjoy your flavorful Rajasthani Chicken Curry!
