Khubani Murgh Kadhai (Chicken Apricot Curry)

Khubani Murgh Kadhai is the perfect Indian accompaniment that will perk you up the minute you eat it! Read its recipe, now!

Once in a while, I and my family literally feel like relishing authentic Indian dishes, be it vegetarian or non-vegetarian, I try my best to make a desi dish. Just the other week, I had prepared lip-smacking Vegetable Jalfrezi to make them eat more veggies.

So, yesterday, I planned and surprised them with a tad fruity yet finger-licking dish of Khubani Murgh Kadhai. Kadhai is basically a wok which is used for sauteeing and crafting delicious Indian curries and accompaniments like Kadhai Panner, Mushroom Kadhai et al.

For making Khubani Murgh Kadhai, you could use a wok or a pan as per your choice to give things a nice mix. Khubani also means apricot. Hence, Khubani Murgh Kadhai turns out to be an assemble of apricots, chicken, and spices.

To lend Khubani Murgh Kadhai a special, inviting texture,  along with apricots, I have used golden fried onions, ginger, garlic and cumin seeds, it not only gave Khubani Murgh Kadhai that soothing taste but even made it tad dense and luscious.

The addition of cardamoms, peppercorns, bay leaf, cinnamon, coriander powder and other spices gave Khubani Murgh Kadhai such a royal flavour and aroma that we all could not wait to relish it.

The best part about this dish is that the chicken turned out to be as delicious as I had expected. The minute it got ready, I served it to my clan along with fresh, piping hot Pudina Laccha Parathas and Steamed Rice.

And, ladies, as you all must have already guessed, they all loved Khubani Murgh Kadhai more with every bite. So, without dropping any hints, I suggest that why don't you prepare Khubani Murgh Kadhai as well this weekend, eh? Read its recipe and get started!

Khubani Murgh Kadhai Recipe

Khubani Murgh Kadhai

Khubani Murgh Kadhai is the perfect Indian accompaniment that will perk you up the minute you eat it! Read its recipe, now!

 Course Main Course

 Cuisine Indian

 Prep Time 10 minutes

 Cook Time 40 minutes

 Total Time 50 minutes

 Servings  people

 Calories 514 kcal

 Author Neha Mathur

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Ingredients

• 1 kg Chicken Curry cut
• 3 tbsp Vegetable oil
• 3 tbsp Ghee
• 2-3 Clove
• 5-6 Black peppercorn
• 2 Black cardamom
• 2 Green cardamom
• 1 Bay leaf
• 1 inch Cinnamon
• 2 tsp Coriander powder
• 2 tsp Red chilli powder
• 1 tsp Turmeric powder
• 1/2 tsp Garam masala powder
• Salt to taste
• 1/2 cup Golden fried onion
• 2-3 Green chilli Slit into half
• 1 cup Curd Whisked with 1 tsp of maida
• 5-6 Fresh apricots Cut into slices

To grind into a paste

• 3-4 Fresh apricots
• 1/2 cup Golden fried onions
• 1 inch Ginger
• 10-12 cloves Garlic
• 1 tsp Cumin seeds

Instructions

1. Heat oil and ghee in a pan.
2. Once the oil is hot, add cloves, peppercorns, black cardamom, green cardamom, bay leaf and cinnamon and let them crackle for a few seconds.
3. Add the chicken and fry on high heat for 3-4 minutes.
4. Add the masala paste and cook for 3-4 minutes.
5. Add coriander powder, red chilli powder, turmeric powder, garam masala powder, salt and crushed golden fried onions and cook for 3-4 minutes.
6. Add green chilli, curd and 1/2 cup of water and cover and cook till the chicken is done.
7. Remove the lid and add the fresh apricots and cook for another 3-4 minutes.
8. Garnish with fresh coriander.
9. Serve hot with steamed rice or Naan.

Nutrition Facts

Khubani Murgh Kadhai

Amount Per Serving

Calories 514Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 20g125%

Cholesterol 118mg39%

Sodium 207mg9%

Potassium 440mg13%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 1g1%

Protein 27g54%

Vitamin A 585IU12%

Vitamin C 8.7mg11%

Calcium 60mg6%

Iron 2.9mg16%

* Percent Daily Values are based on a 2000 calorie diet.