Jardaloo Murgh: A sweet new way of eating chicken!
16 August 2017
Category : Recipes
Jardaloo murgh (Parsi style Chicken Curry with dried apricot) is not just a crowd favourite, but also an integral part of the Parsi New Year celebrations. With its perfect balance of sweet and sour flavours and contrasting textures, it’s no wonder that this chicken dish is such a hit. But you don’t need to visit a restaurant or get yourself invited to a Parsi friend’s house to eat authentic jardaloo chicken. Chef Dipon Mukherjee shares the recipe for this finger-licking dish, which you can try in the comfort of your own house!
Boiling hot water
to soak the apricots
Red chilli powder
Soak the dried apricots in one cup of boiling water until they become soft.
Heat the oil in a non-stick pan. Add the green cardamom and cinnamon stick and sauté till fragrant. Add the onions and sauté for two minutes. Add the tomatoes and sauté. Add the red chilli powder, ginger and garlic paste, turmeric powder, sugar and salt.
Add the chicken and one cup of water. Cover and cook until it is almost done. Add the apricots and simmer for two minutes. Add the malt vinegar and let it simmer for five to seven minutes or till the chicken is completely cooked. Transfer the chicken into a serving dish. Garnish with salli (potato sticks).
Eat with hot roti and extra salli for that crunch.
The genesis of Vikhroli Cucina was the result of the Godrej vision to bring all its brands operating in the food category together. The aim was to create an ecosystem where chefs, bloggers, influencers, food lovers and others can collaborate to engage, exchange new ideas, gain insights and make new connections with each other.
Chefs' cauldron (27)
In the news (81)
Kitchen therapy (37)
Most popular blogs
What's hot, what's not — Get access to the latest Godrej Food Trends Report — 2018!
February 2018 (7)
January 2018 (7)
December 2017 (12)
November 2017 (5)
October 2017 (5)
September 2017 (10)
comments powered by Disqus.