Aloo Murgh: Delicious Chicken and Potato Curry Recipe
40 minutes
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About Aloo Murgh: Delicious Chicken and Potato Curry Recipe
Aloo Murgh, or Chicken with Potatoes, is a comforting and flavorful Indian curry that's surprisingly easy to make. Tender chicken and potatoes simmer in a rich, thick gravy, bursting with aromatic spices. This hearty dish is perfect for a weeknight dinner and pairs beautifully with rice, naan, roti, or even a simple side salad.The potatoes thicken the gravy naturally, creating a wonderfully satisfying texture. This recipe uses readily available pantry staples, making it accessible to home cooks of all levels. Get ready to impress your family and friends with this authentic and delicious Aloo Murgh!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Chicken & Potatoes
Aromatics & Spices
- 2 tbsp Vegetable Oil
- 1 medium Onion finely chopped
- 1 medium Tomato finely chopped
- 1 tbsp Ginger-Garlic Paste
- 3 Chilies adjust to your spice preference, dry, red
- 1 tsp Turmeric Powder
- 1 tsp Chili Powder
- 1 tsp Meat Masala or garam masala
- 1 tsp Garam Masala
Instructions
Marinate the Chicken
- Marinate the chicken pieces in the yogurt and salt for at least 30 minutes (or up to 2 hours in the refrigerator).
Sauté Aromatics
- Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onions and dry red chilies; sauté for 2-3 minutes until softened. Add the ginger-garlic paste and sauté for another minute until fragrant.
Cook Tomatoes and Spices
- Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices. Stir in the turmeric powder, chili powder, meat masala, and garam masala. Cook for 1 minute more, stirring constantly, to toast the spices.
Add Chicken and Potatoes
- Add the marinated chicken and potatoes to the pot. Stir well to coat everything in the spice mixture. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until the chicken begins to brown and some of the liquid is released.
Simmer and Thicken
- Reduce the heat to low, add 1 cup of water (or more as needed), cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender. Stir occasionally to prevent sticking and burning. Add more water if the gravy becomes too thick.
Finish and Serve
- Stir in the frozen green peas during the last 2-3 minutes of cooking. Taste and adjust the salt as needed. Once the gravy reaches your desired consistency, remove from heat and serve hot with rice, naan, or roti.
Recipe Notes
Expert Tips for the Best Aloo Murgh
- For extra flavor, you can add a bay leaf and a few cardamom pods while sautéing the onions.
- If you prefer a smoother gravy, you can blend a portion of the cooked gravy before adding the green peas.
- Don't overcook the potatoes, or they will become mushy. Aim for tender but still slightly firm.
- Feel free to experiment with different types of chilies to adjust the spice level to your preference. Kashmiri chili powder adds color without much heat.
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Recipe Nutrition
Calories: 463kcalCarbohydrates: 54gProtein: 20gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 36mgSodium: 69mgPotassium: 1396mgFiber: 9gSugar: 9gVitamin A: 1133IUVitamin C: 123mgCalcium: 116mgIron: 4mg
Akum Raj Jamir
Articles: 153
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This looks amazing! Thanks for sharing.
Looks so wonderful! Thanks for posting.
This looks fantastic! Appreciate the share.
This looks incredible! Thank you.