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Padampuri Murgh (Padampuri Chicken Curry)
Padampuri Murgh (Padampuri Chicken Curry) is a traditional Indian recipe (from Rajasthan) for a classic mild curry of chicken in a milk-based yoghurt and khoya gravy base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Padampuri Chicken Curry (Padampuri Murgh).
prep time
30 minutes
cook time
55 minutes
Total Time:
85 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesMilk RecipesIndian Recipes
This is a classic rich and creamy milk-based Rajasthan in northwestern India. It's typically served during feasts and weddings. Typically the mathania red chilli is used in making this fairly mild curry (Kashmiri dried chilli makes a decent substitutel).
Ingredients:
500ml yoghurt
1 1/2 tsp salt
1 tsp ground white pepper
2 garlic cloves, finely chopped
1 thumb-sized piece of fresh ginger, peeled and finely chopped
2 tsp ghee or butter
3 whole cloves
1 cinnamon stick
1 tsp coriander seeds
1/2 tsp fennel seeds
4-5 dried chilles (traditionally mathania red chilli, but substitute Kashmiri dried chili)
2 white onions, finely chopped
1kg chicken, bone in
100g
khoya, grated
salt, to taste
4-5 tbsp cream
Chopped coriander leaves, to garnish
Shallots, sliced into thin strips, to garnish
Method:
Prepare the khoya according to the recipe and allow to cool before using.
In a bowl lightly beat togethe the yoghurt, salt, white pepper, garlic and ginger to combine set aside.
Place a wide pan over low heat. Once hot add the ghee and when hot use to fry the cloves, cinnamon stick, coriander seeds, fennel seeds, and dry chilies for about 90 seconds, or until the coriander seeds start to splutter.
Add onions, and fry until soft and translucent translucent, stirring occasionally (about 5 minutes).
Add the chicken to the pan, frying on both sides until the skin is nicely browned. Now stir in the khoya, making sure its spread throughout the pan contents.
Blend in the yoghurt mixture from the bowl, stirring the ingredients constantly to prevent splitting until the ingredients come to a boil and the oil separates.
Cover the pan and continue cooking over low heat for 45 minutes, or until the chicken is tender and the gravy has thickened to your liking.
Add the cream and mix to combine then adjust the seasonings to taste.
Turn into a warmed serving bowl and garnish with coriander leaves and sliced shallots. Serve immediately accompanied by rice and flatbreads.
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