Murgh chilly has been the staple food for many Indians. It is a mouthwatering dish with its origin belonging to the vibrant city of Lahore. The meat of that city and the sweats are still an icon for the people that once lived there.
Living in someplace like Carterton, UK, finding Indian foods is not easy. The Indian Carterton cuisine can be very hard to hunt down. Sure there may be some Indian Takeaway in Carterton, but when it comes down to something like Murgh Chilly, the legendary taste is almost impossible to find.
How to make your own Murgh Chilly
Making your murgh chilli is the only way to go. So first let’s look at the ingredients that you are going to need to make this delicious Lahori Murgh Chilli.
- Single chicken approximately 4pounds. Cut into 8-12 pieces
- Three Medium-sized boiling potatoes, peeled and cut up into four pieces.
- One to two medium onions. Dice up into small pieces.
- Two tomatoes, large-sized, chopped up
- Five garlic cloves
- Nine whole cloves
- 12 cardamom pods, green
- ¾ teaspoon of turmeric powder
- Approximately 2-inch piece of ginger, peeled and cut up.
- 1-inch cinnamon stick piece
- Three tablespoons of Canola oil.
- One teaspoon coriander seeds
- ½ teaspoon cumin seeds
- half teaspoon of cayenne pepper
- Half cup cilantro leaves, chopped up.
- Two tablespoons of tomato paste
- One lemon
- Ten black peppercorns
- 3 Dried up red chillies.
- One green chilli, cut into two pieces
- A quarter of a cup of whipped yoghurt
- Plain water
1. Firstly we will marinate the chicken. Take a bowl and add the chicken, turmeric powder, cayenne pepper, potatoes and salt. Now stir so that the chicken and potatoes wrap up in the spices. Let them rest for a while.
2. Mince the garlic, ginger and onion in a blender and let them also rest aside.
3. Now it’s time to turn on the heat. Place two tablespoons of oil, cardamom, cloves, cinnamon stick, black pepper, coriander, cumin and red chillies in a large pot. Place this large pot over medium to high heat. Cook while continues stirring until fragmented, till 1 to 2 minutes.
4. Add onion paste, one teaspoon of salt, green chillies and cook until the vegetable begins to brown. It will take around 10-15 minutes. If however, you see them start to brown to quickly, then bring the heat down to medium.
5. Now its time to remove the cinnamon stick and green chilli. Continue stirring in the remaining quarter teaspoon of turmeric powder and cayenne. Add the tomatoes and the tomato paste and cook for an additional five minutes. Let it cool and then transfer the contents to a blender and blend until smoothen out. Keep it aside
6. It’s time to add the chicken. Now, heat one tablespoon of oil in the same pot. Add the chicken and potatoes, and stir for about two minutes. After that add 1tablespoon of yoghurt at a time with continues stirring. Continue stir to evaporate the moisture.
7. Finally, add the blended tomato mixture while still cooking to bring it to a boil. Put in some water. Bring it to a boil, while covering the pan partially, then reduce the heat and let it simmer. Let the chicken cook for about 30 minutes, with continues stirring for every 5 to 8 minutes. It will avoid the paste from sticking to the bottom of the pan. Now Uncover, and cook until the paste is thickened enough. Stir in some lemon juice and cilantro.
8. Serve and enjoy the prepared dish while it’s still hot!