Murgh Ajmeri Recipe
A high protein Rajasthani recipe with chicken - cut into medium size pieces, ghee - or oil, onion - coarsely ground. Ready in 1h 40m, serves 4.
Curated byPriyanka Rathore🇮🇳
- 1
To begin making the Murgh Ajmeri recipe, clean and wash chicken nicely collect in a bowl
chicken - cut into medium size pieces(1 kg) - 2
Add all the above mentioned ingredients under 'marination' and mix well with the chicken
chicken - cut into medium size pieces(1 kg) - 3
Cover the bowl with a lid or cling wrap it and refrigerate it for 1 hour
- 4
Heat oil or ghee in a pan and add all the above mentioned ingredients under 'whole spices' and let them crackle
ghee - or oil(4 tablespoon)whole black peppercorns(4) - 5
Now add coarsely ground onion and saute till raw smell goes off and it turns golden in colour
onion - coarsely ground(4) - 6
Add marinated chicken pieces along with marination and mix well, fry till curd starts leaving water
chicken - cut into medium size pieces(1 kg)curd (dahi / yogurt) - whisked(1 cup) - 7
Keep the flames high and allow the curd water to dry
curd (dahi / yogurt) - whisked(1 cup) - 8
Now add coriander powder, red chilli powder, garam masala powder and mix well
coriander powder (dhania)(2 tablespoon)red chilli powder(1 tablespoon)garam masala powder(1 teaspoon)coriander (dhania) leaves - freshly chopped for garnish(2 tablespoon)green chilli - paste(1 tablespoon) - 9
Add some torned mint leaves while the chicken is frying with the masala for some aroma
chicken - cut into medium size pieces(1 kg)garam masala powder(1 teaspoon)mint leaves (pudina) - roughly torn(3)coriander (dhania) leaves - freshly chopped for garnish(2 tablespoon)bay leaves (tej patta)(2) - 10
Let the chicken cook on low heat till oil starts leaving from sides
chicken - cut into medium size pieces(1 kg) - 11
This might take around 25 to 30 minutes
- 12
Adjust salt as needed and add fresh cream, chopped cashews and mix well
fresh cream(2 tablespoon)cashew nuts - chopped (optional)(2 tablespoon)salt - as neededcoriander (dhania) leaves - freshly chopped for garnish(2 tablespoon)salt(1 teaspoon) - 13
Cook on low heat for another 5 mins
- 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
chicken - cut into medium size pieces(1 kg)garam masala powder(1 teaspoon) - 15
Usually the curry is thick so add water accordingly
- 16
Check salt again and adjust if needed
salt - as neededsalt(1 teaspoon) - 17
Mix well and let the chicken cook in low heat with lid closed until soft and tender
chicken - cut into medium size pieces(1 kg) - 18
Turn off the heat and garnish the curry with fresh chopped coriander
coriander powder (dhania)(2 tablespoon)fresh cream(2 tablespoon)cashew nuts - chopped (optional)(2 tablespoon)coriander (dhania) leaves - freshly chopped for garnish(2 tablespoon) - 19
Serve Murgh Ajmeri along with Garlic Naan or Jeera Rice and Onion salad for a weeknight dinner
onion - coarsely ground(4)garlic - paste(2 tablespoon)
Nutrition Facts
Per serving
Rate this recipe
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Murgh Ajmeri Recipe
A high protein Rajasthani recipe with chicken - cut into medium size pieces, ghee - or oil, onion - coarsely ground. Ready in 1h 40m, serves 4.
Curated byPriyanka Rathore🇮🇳
Directions
19 steps- 1
To begin making the Murgh Ajmeri recipe, clean and wash chicken nicely collect in a bowl
chicken - cut into medium size pieces(1 kg) - 2
Add all the above mentioned ingredients under 'marination' and mix well with the chicken
chicken - cut into medium size pieces(1 kg) - 3
Cover the bowl with a lid or cling wrap it and refrigerate it for 1 hour
- 4
Heat oil or ghee in a pan and add all the above mentioned ingredients under 'whole spices' and let them crackle
ghee - or oil(4 tablespoon)whole black peppercorns(4) - 5
Now add coarsely ground onion and saute till raw smell goes off and it turns golden in colour
onion - coarsely ground(4) - 6
Add marinated chicken pieces along with marination and mix well, fry till curd starts leaving water
chicken - cut into medium size pieces(1 kg)curd (dahi / yogurt) - whisked(1 cup) - 7
Keep the flames high and allow the curd water to dry
curd (dahi / yogurt) - whisked(1 cup) - 8
Now add coriander powder, red chilli powder, garam masala powder and mix well
coriander powder (dhania)(2 tablespoon)red chilli powder(1 tablespoon)garam masala powder(1 teaspoon)coriander (dhania) leaves - freshly chopped for garnish(2 tablespoon)green chilli - paste(1 tablespoon) - 9
Add some torned mint leaves while the chicken is frying with the masala for some aroma
chicken - cut into medium size pieces(1 kg)garam masala powder(1 teaspoon)mint leaves (pudina) - roughly torn(3)coriander (dhania) leaves - freshly chopped for garnish(2 tablespoon)bay leaves (tej patta)(2) - 10
Let the chicken cook on low heat till oil starts leaving from sides
chicken - cut into medium size pieces(1 kg) - 11
This might take around 25 to 30 minutes
- 12
Adjust salt as needed and add fresh cream, chopped cashews and mix well
fresh cream(2 tablespoon)cashew nuts - chopped (optional)(2 tablespoon)salt - as neededcoriander (dhania) leaves - freshly chopped for garnish(2 tablespoon)salt(1 teaspoon) - 13
Cook on low heat for another 5 mins
- 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
chicken - cut into medium size pieces(1 kg)garam masala powder(1 teaspoon) - 15
Usually the curry is thick so add water accordingly
- 16
Check salt again and adjust if needed
salt - as neededsalt(1 teaspoon) - 17
Mix well and let the chicken cook in low heat with lid closed until soft and tender
chicken - cut into medium size pieces(1 kg) - 18
Turn off the heat and garnish the curry with fresh chopped coriander
coriander powder (dhania)(2 tablespoon)fresh cream(2 tablespoon)cashew nuts - chopped (optional)(2 tablespoon)coriander (dhania) leaves - freshly chopped for garnish(2 tablespoon) - 19
Serve Murgh Ajmeri along with Garlic Naan or Jeera Rice and Onion salad for a weeknight dinner
onion - coarsely ground(4)garlic - paste(2 tablespoon)
About this recipe
A high protein Rajasthani recipe with chicken - cut into medium size pieces, ghee - or oil, onion - coarsely ground. Ready in 1h 40m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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