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Murgh Ajmeri Recipe

Murgh Ajmeri Recipe

By Admin
Prep Time Total in 100 M
Course Dinner
Cuisine Rajasthani
Diet High Protein Non Vegetarian

A classic Chicken curry from the Holy City Ajmer, named after the city Murgh Ajmeri is a thick and spicy chicken delicacy where the marinated chicken pieces are slow cooked with Indian spices. 

Ingredients

  • 1 kg Chicken
  • cut into medium size pieces
  • 4 tablespoon Ghee
  • or oil
  • 4 Onion
  • coarsely ground 
  • 2 tablespoon Coriander Powder (Dhania)
  • 1 tablespoon Red Chilli powder
  • 1 teaspoon Garam masala powder
  • 2 tablespoon Fresh cream
  • 2 tablespoon Cashew nuts
  • chopped (optional)
  • Salt
  • as needed
  • 3 Mint Leaves (Pudina)
  • roughly torn
  • 2 tablespoon Coriander (Dhania) Leaves
  • freshly chopped for garnish 
  • For marination
  • 1 cup Curd (Dahi / Yogurt)
  • whisked 
  • 2 tablespoon Ginger
  • paste
  • 2 tablespoon Garlic
  • paste 
  • 1 tablespoon Green Chilli
  • paste 
  • 1 tablespoon Mustard oil
  • (optional)
  • 1 teaspoon Salt
  • 1 teaspoon Lemon juice
  • For whole spices
  • 2 Bay leaves (tej patta)
  • 4 Whole Black Peppercorns
  • 4 Cloves (Laung)
  • 2 Black cardamom (Badi Elaichi)
  • 4 Cardamom (Elaichi) Pods/Seeds
  • 1 inch Cinnamon Stick (Dalchini)
  • 1 teaspoon Mace (Javitri)
  • 1/2 teaspoon Ajwain (Carom seeds)
  • (optional)

Instructions

Step 1

To begin making the Murgh Ajmeri recipe, clean and wash chicken nicely collect in a bowl

Step 2

Add all the above mentioned ingredients under 'marination' and mix well with the chicken

Step 3

Cover the bowl with a lid or cling wrap it and refrigerate it for 1 hour

Step 4

Heat oil or ghee in a pan and add all the above mentioned ingredients under 'whole spices' and let them crackle

Step 5

Now add coarsely ground onion and saute till raw smell goes off and it turns golden in colour

Step 6

 Add marinated chicken pieces along with marination and mix well, fry till curd starts leaving water

Step 7

Keep the flames high and allow the curd water to dry

Step 8

Now add coriander powder, red chilli powder, garam masala powder and mix well

Step 9

Add some torned mint leaves while the chicken is frying with the masala for some aroma

Step 10

Let the chicken cook on low heat till oil starts leaving from sides

Step 11

This might take around 25 to 30 minutes

Step 12

 Adjust salt as needed and add fresh cream, chopped cashews and mix well

Step 13

Cook on low heat for another 5 mins

Step 14

Once the chicken masala is nicely fried and oil starts oozing out from sides, add warm water to the chicken to make curry as per required consistency

Step 15

Usually the curry is thick so add water accordingly

Step 16

Check salt again and adjust if needed

Step 17

Mix well and let the chicken cook in low heat with lid closed until soft and tender

Step 18

Turn off the heat and garnish the curry with fresh chopped coriander

Step 19

 Serve Murgh Ajmeri along with Garlic Naan or Jeera Rice and Onion salad for a weeknight dinner

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