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Samrdhh Murgh Jaipuri (Jaipuri Chicken Curry)
Samrdhh Murgh Jaipuri (Jaipuri Chicken Curry) is a traditional Indian recipe (from Rajashtan) for a classic curry of chicken in a fragrant tomato and onion base that's finished with cream. The full recipe is presented here and I hope you enjoy this classic Indian version of: Jaipuri Chicken Curry (Samrdhh Murgh Jaipuri).
prep time
20 minutes
cook time
55 minutes
Total Time:
75 minutes
Additional Time:
(+2 hours marinating)
Serves:
6
Rating: 
Tags : CurrySpice RecipesIndian Recipes
This is a classic Rajasthani curry finished with cream. Versions of this dish are served in British curry restaurants, but this is as close as I could find to the authentic dish and it's all based on a traditional Rajasthani
Special Jaipuri Masala spice blend.
Ingredients:
750g Chicken meat, cut into serving-sized pieces (try and get a young and tender bird)
1 tbsp lime juice
sea salt, to taste
1 tsp ground turmeric
2 tbsp ground coriander seeds
4 tbsp curd or thick yoghurt
1 1/2 tbsp
Special Jaipuri Masala
1 tsp Kashmiri chilli powder
1 tbsp dried fenugreek leaves (kasuri methi)
1 tbsp mustard oil
3 tbsp ghee
1 cinnamon stick
150g (1 cup) red onion, finely chopped
1 tsp Kashmiri chilli powder
1 tsp ground cumin
125ml (1/2 cup) tomato purée
6 tbsp coriander leaves, chopped
salt and freshly-ground black pepper, to taste
Method:
Place the chicken in a bowl then sprinkle over the lime juice and season to taste with salt. Now sprinkle over 1 tsp ground turmeric, the ground coriander seeds and 4 tbsp curd (or thick yoghurt).
Scatter over 1 1/2 tbsp Special Jaipuri Masala, 1 tsp Kashmiri chilli powder and the dried fenugreek leaves. Drizzle over 1 tbsp mustard oil then mix everything thoroughly together. Set aside to marinate in the refrigerator for 2 hours.
Place a wok, kadhai or deep frying pan over medium heat. When hot add 3 tbsp ghee then add a cinnamon stick and the finely-chopped onion. Stir-fry for about 6 minutes, until the onions are lightly golden.
Now stir in the Kashmiri chilli powder and 1 tsp ground cumin stir-fry for 1 minute then stir in the tomato purée. Mix well and cook for about 3 minutes until the oil separates. Cover with a lid and cook for 5 minutes more.
Stir thoroughly to combine then cook for 1 minute more before adding the chicken and its marinade. Gently mix to combine then cover and cook for 5 minutes.
At this point remove the lid, mix well and cook for 1 minute more before adding 300ml boiling water. Mix well then bring to a boil, reduce the heat to low, cover with a lid and continue cooking for 30 minutes.
After this time, remove the lid and stir gently. Adjust the seasoning to taste, scatter over the coriander leaves. Increase the heat and bring just to a boil. Mix well, turn into a warmed serving bowl, garnish with 2 tbsp shredded coriander leaves, drizzle over the cream and serve.
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