Authentic Kashmiri Chicken (Murgh): A Step-by-Step Recipe
50 minutes
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About Authentic Kashmiri Chicken (Murgh): A Step-by-Step Recipe
Indulge in the rich flavors of Kashmir with this authentic Kashmiri Chicken (Murgh) recipe. This succulent dish features tender, bone-in chicken simmered with aromatic spices, creamy yogurt, and hearty potatoes, creating a comforting and unforgettable culinary experience.The blend of warming spices like cardamom, cinnamon, and cloves, combined with the sweetness of raisins and the richness of cashews and almonds, creates a symphony of taste that's both complex and satisfying. This recipe is perfect for a special occasion or a cozy weeknight dinner.Learn how to master this classic dish with our detailed, step-by-step instructions and expert tips. Get ready to impress your family and friends with this truly exceptional culinary creation from the heart of Kashmir.
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Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
Chicken & Vegetables
Spices & Aromatics
- 1 tbsp Ginger Garlic Paste
- 1 tsp Chili Powder adjust to taste
- 1 tsp Coriander
- 0.5 tsp Turmeric
- 1 tsp Garam Masala
- 1.5 tsp Salt or to taste
- 1 Bay Leaf tej patta
Dairy & Fats
- 3 tbsp Clarified Butter clarified butter
- 0.5 cup Yogurt full-fat, plain
Instructions
Prepare the Tomato Puree
- Blanch the tomatoes in boiling water for 30 seconds, then peel and puree them in a blender.
Sauté Aromatics and Spices
- Heat the desi ghee in a large pot or Dutch oven over medium heat. Add the bay leaf and sauté for a few seconds. Add the finely chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and sauté until fragrant (about 1 minute).
Cook the Chicken and Potatoes
- Add the chili powder, coriander powder, and turmeric powder. Sauté for 1 minute more. Add the chicken pieces and sauté until coated with the spices. Add the chopped potatoes, stir well, and cook on low heat for 15 minutes, or until the chicken is lightly browned and the ghee begins to separate.
Simmer and Finish
- Pour in the tomato puree and water. Bring to a simmer, then reduce heat to low, cover, and cook for another 20-25 minutes, or until the chicken and potatoes are tender. Stir in the yogurt. Meanwhile, prepare the nut and fruit paste (see expert tips).
Add Nut & Fruit Paste and Finish
- Once the chicken and potatoes are cooked, gently stir in the prepared nut and fruit paste. Continue to simmer on low heat for 5-7 minutes, allowing the flavors to meld. Stir in the garam masala.
Garnish and Serve
- Garnish with fresh coriander leaves and serve hot with roti or flavored rice.
Recipe Notes
Expert Tips for Perfect Kashmiri Chicken:
- For a richer flavor, lightly roast the cashews, almonds, and raisins before making the paste. Roast in a dry pan until lightly fragrant.
- To make the nut and fruit paste, simply blend the cashews, almonds, and raisins with a little water until smooth. Adjust water for desired consistency.
- If you prefer a milder dish, reduce the amount of chili powder.
- For an even more luxurious texture, use a combination of full-fat yogurt and cream in the final stages of cooking.
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Recipe Nutrition
Calories: 1638kcalCarbohydrates: 78gProtein: 54gFat: 134gPolyunsaturated Fat: 40.2gMonounsaturated Fat: 80.4gSodium: 684mgFiber: 20gSugar: 17g
Jayanthy Asokan
Articles: 18
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This is so inspiring! Can’t wait to cook it.
This looks so good! Can’t wait to cook it.
This is perfect! Can’t wait to taste it.
This looks so appealing! Thanks for sharing.
What a delightful recipe! Thanks for sharing.