Murgh Ajmeri Recipe
A Journey to Rajasthani Flavors
Indulging in the rich tapestry of Indian cuisine, Murgh Ajmeri brings the vibrant flavors of Rajasthan to your dinner table, where tender chicken meets a harmonious blend of spices, creating an unforgettable culinary experience. This dish, characterized by its creamy texture and aromatic spices, is perfect for a special occasion or a cozy family dinner. Whether served with fluffy Garlic Naan or fragrant Jeera Rice, this Murgh Ajmeri promises to elevate your dining experience to new heights.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (cut into medium-sized pieces) | 1 kg |
| Ghee or oil | 4 tablespoons |
| Onion (coarsely ground) | 4 |
| Coriander powder (Dhania) | 2 tablespoons |
| Red chili powder | 1 tablespoon |
| Garam masala powder | 1 teaspoon |
| Fresh cream | 2 tablespoons |
| Cashew nuts (chopped, optional) | 2 tablespoons |
| Salt | To taste |
| Mint leaves (Pudina, roughly torn) | 3 leaves |
| Fresh coriander leaves (Dhania, chopped) | 2 tablespoons (for garnish) |
| Curd (Dahi / Yogurt, whisked) | 1 cup |
| Ginger paste | 2 tablespoons |
| Garlic paste | 2 tablespoons |
| Green chili paste | 1 tablespoon |
| Mustard oil (optional) | 1 tablespoon |
| Lemon juice | 1 teaspoon |
| Bay leaves (Tej Patta) | 2 |
| Whole black peppercorns | 4 |
| Cloves (Laung) | 4 |
| Black cardamom (Badi Elaichi) | 2 |
| Cardamom pods/seeds (Elaichi) | 4 |
| Cinnamon stick (Dalchini) | 1 inch |
| Mace (Javitri) | 1 teaspoon |
| Ajwain (Carom seeds, optional) | 1/2 teaspoon |
Nutritional Information
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 450 |
| Protein | 32g |
| Carbohydrates | 15g |
| Fat | 30g |
| Fiber | 1g |
| Sodium | 550mg |
Preparation Steps
-
Marination of Chicken:
Begin by thoroughly cleaning and washing the chicken pieces. Place them in a bowl and add all the marination ingredients: ginger paste, garlic paste, green chili paste, yogurt, salt, lemon juice, and mustard oil (if using). Mix everything well, ensuring the chicken is evenly coated with the marinade. Cover the bowl with a lid or cling wrap and let it refrigerate for at least 1 hour, allowing the flavors to meld beautifully. -
-
Cooking the Spices:
In a large, heavy-bottomed pan, heat ghee or oil over medium heat. Once hot, add the whole spices: bay leaves, black peppercorns, cloves, black cardamom, green cardamom, cinnamon stick, mace, and ajwain (if using). Allow them to crackle and release their aroma, which sets the foundation for the dish. -
Sautéing Onions:
Add the coarsely ground onions to the pan, sautéing until they become golden brown and the raw smell dissipates. This step is crucial as it builds the dish’s depth of flavor. -
Incorporating Chicken:
Add the marinated chicken along with any leftover marinade to the pan. Stir well and cook on high heat, allowing the chicken to fry until the yogurt starts to release water. This helps to infuse the chicken with spices while intensifying the overall flavor. -
Adding Spices:
As the curd water begins to dry up, lower the heat and incorporate coriander powder, red chili powder, and garam masala powder into the mix. Gently fold in some torn mint leaves for an added layer of aroma and freshness. -
Simmering the Chicken:
Cook the chicken on low heat, stirring occasionally, until the oil separates from the mixture, which should take about 25 to 30 minutes. Adjust the salt to your taste at this stage. -
Final Touches:
Once the chicken is cooked and fragrant, add the fresh cream and chopped cashews, stirring well. Allow it to simmer on low heat for another 5 minutes, enriching the curry’s texture. -
Creating the Curry:
Depending on your preferred consistency, add warm water to the chicken to create a thick curry. Typically, Murgh Ajmeri is served as a thick curry, so add water accordingly. Taste and adjust the salt if needed. -
Cooking Until Tender:
Cover the pan with a lid and let the chicken cook on low heat until it becomes soft and tender. This step allows all the flavors to meld and ensures the chicken is juicy and flavorful. -
Garnishing and Serving:
Once done, turn off the heat and garnish the curry with freshly chopped coriander leaves. Serve your delightful Murgh Ajmeri hot with fluffy Garlic Naan or aromatic Jeera Rice alongside a refreshing onion salad for a complete meal.
Conclusion
Murgh Ajmeri stands as a testament to the exquisite flavors of Rajasthani cuisine, where every bite tells a story of heritage and passion for cooking. This recipe, rich in spices and creamy goodness, is not just a meal but an experience, perfect for gatherings or a weeknight dinner. So gather your loved ones, serve this delightful dish, and make cherished memories around the dining table!
