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Jardaloo Murgh: A sweet new way of eating chicken!

16 August 2017 , 0 comments / 4 likes
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!
Serves 5-6
Ingredients
Dried apricots 150g
Boiling hot water to soak the apricots     
Oil 2 tbsp  
Green cardamom 5     
Cinnamon stick 1inch
Onions 4, chopped
Tomatoes 2, chopped    
Red chilli powder 1 tbsp
Garlic paste 2 tbsp    
Ginger paste 2 tbsp
Turmeric powder 1/4 tbsp    
Salt to taste
Sugar 1 tbsp
Chicken 900g     
Malt vinegar 2 tbsp
Potato matchsticks 250g

Method    
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.    

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