What2Eat
Murgh Ajmeri Recipe
RajasthaniDinnerHigh Protein

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🇮🇳

Calories
1110kcal
Estimated Cost
₹650-800
Carbs122g
Protein64g
Fats41g
Servings Scaler
4

Instructions

19 steps
  1. 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. 2

    Add all the above mentioned ingredients under 'marination' and mix well with the chicken

    chicken - cut into medium size pieces(1 kg)
  3. 3

    Cover the bowl with a lid or cling wrap it and refrigerate it for 1 hour

  4. 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. 5

    Now add coarsely ground onion and saute till raw smell goes off and it turns golden in colour

    onion - coarsely ground(4)
  6. 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. 7

    Keep the flames high and allow the curd water to dry

    curd (dahi / yogurt) - whisked(1 cup)
  8. 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. 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. 10

    Let the chicken cook on low heat till oil starts leaving from sides

    chicken - cut into medium size pieces(1 kg)
  11. 11

    This might take around 25 to 30 minutes

  12. 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. 13

    Cook on low heat for another 5 mins

  14. 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. 15

    Usually the curry is thick so add water accordingly

  16. 16

    Check salt again and adjust if needed

    salt - as neededsalt(1 teaspoon)
  17. 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. 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. 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)

Rate this recipe

You might also like

Baked Stuffed Baati With Churma And Panchratna Dal Recipe

Baked Stuffed Baati With Churma And Panchratna Dal Recipe

⏱️ 60 min

Jodhpuri Aloo Recipe

Jodhpuri Aloo Recipe

⏱️ 30 min

Rajasthani Bajre Khatti Rabri Recipe

Rajasthani Bajre Khatti Rabri Recipe

⏱️ 150 min

Jaipuri Potato Onion Vegetable Recipe Using Preeti Electric Pressure Cooker

Jaipuri Potato Onion Vegetable Recipe Using Preeti Electric Pressure Cooker

⏱️ 55 min

🚀Lazy to cook? Order NowZomatoSwiggy
Original