Murgh Aloo Alam Giri Recipe, Sabji, How To Make Murgh Aloo Alam Giri Recipe

Murgh Aloo Alamgiri is an exotic, spicy chicken and baby potato cooked together in Alamgir style. Alamgir is known as the other name of Mughal emperor Aurangzeb. This is a Pakistani dish, Alamgiri Murg is a mild flavor curry, chicken cooked with yogurt and coarse spices, served with Naan, Kulcha, butter naan and roti. This basically is a Mughlai dish influenced from the Mughal cuisine which is very popular for its predominant use for fresh spices, herbs, dry fruits, yogurt and fresh cream making its dishes rich and flavorful to taste. Most Mughlai foods are quite spicy and has very exceptional aroma.

They often use freshly ground spices in their preparation hence giving robust flavors. Mughlai cuisine is one of the most popular cuisines whose origin could be traced back to the era of Mughal Empire. Cooking Mughlai food is elaborate, rich preparations, use of traditional spices and fresh herbs that contribute to offer amazing variety of spicy foods. Some of them include a variety of authentic Biryanis, Kormas, Kebabs, Pulaos and Kofta dishes which are truly attractive and tempting to eat. Ghee, milk and cream has graciously used to make these dishes which makes them rich, striking, enticing and highly yummy to eat and finger licking. 

Recipe:  Murgh Aloo Alamgir

Ingredients:

1. Coriander seeds                                        -       2 tbsp
2. Black pepper corns                                  -       1 tsp
3. Dry Red Chillies                                       -       6 – 8 nos
4. Cloves                                                          -       ½ tsp
5. Cinnamon                                                  -       3 -4 small pieces
6. Cardamom                                                 -       5 - 6 nos
7. Almonds                                                    -       8 – 10 nos
8. Shahi Jeera                                               -       1 tsp
9. Jeera                                                            -       1 tsp
10. Salt                                                               -       to taste
11. Chicken                                                       -       500 gms
12. Ghee                                                             -       1 – 2 tbsp
13. Onions, chopped                                      -       1 – 2 nos
14. Baby potatoes                                             -       6 – 8 nos
15. Turmeric powder                                       -       ¼ tsp
16. Coriander leaves, finely chopped          -       1 bunch
17. Mint leaves                                                  -       1 bunch
18. Green chillies, slit                                     -       5 – 6 nos
19. Yogurt                                                           -       2 cups
20. Ginger juliennes                                        -       2 tbsp

Directions:

1. In a pan, add cardamom, cloves, cinnamon, almonds, dry red chillies, black peppercorns, coriander seeds and dry roast all the dry ingredients until you get a nice aroma. Then add shahi jeera, jeera and fry lightly. Remove, cool and put in a blender to make a coarse powder.
2.  Add spice mix to the chicken pieces, salt and mix well. Marinate and leave it in the fridge for couple of hours.
3. In a kadai, heat ghee and when it gets hot, add chopped onions and allow it to brown, add baby potatoes and stir well.
4. Add chicken pieces and mix well. Allow cooking till half done.
5. Add little turmeric powder, finely chopped coriander, mint leaves and roast well.
6. Add slit green chillies, yogurt and mix well. Cook until they are cooked and well coated.
7. Cook for about 10 minutes; switch off the flame covering the pan with a lid and rest for few minutes.
8. Open the lid and add ginger juliennes and mix well. Serve hot with roti, chapatti, paratha or rice.

The Murgh Aloo Alamgir is also an distinctive amalgamation of freshly ground spices that includes cardamom, cinnamon, cloves, almonds, coriander seeds, shahi jeera, jeera, dry red chillies, pepper corn seeds all ground together and added to the chicken pieces which is later cooked in a thick spicy yogurt based gravy. Ghee is used as the base for cooking the chicken and baby potatoes which gives a pleasant and rich taste to the dish. Fresh herbs like coriander and mint leaves offer prominent aroma and earthy savor to the dish.

Almonds added to the spices make the dish delightful and rich. Final touch from ginger juliennes makes the dish alluring with its essence, the ghee floating on top is just divine, and the creamy and smooth rich gravy is absolutely scintillating and appetizing on bite. This dish is balance of all flavors that complements well with each other. This is a must try dish! Do try and then you’ll realize the worth of making this dish.

Explore making new dishes from different cuisines to delight your palate with new taste and aroma. The lavish, splendor and authenticity of Mughlai cuisine is reflected in this dish. Chicken and baby potatoes combined together make a great combination as they blend well with flavours and tastes great. Murgh Aloo Alamgir is a fantastic chicken preparation, full of flavours and tempting to eat. The ginger element adds that extra flavor and zest to this dish.

Do try this recipe and you will surely find the difference. To try more yummy and appetizing chicken varieties, do click on: https://www.vahrehvah.com

My rating: 4 stars:  ★★★★☆ 1 review(s)

You could always reach me at my below links:

My Cooking Videos

Indian Recipes

Indian Food

Regional Indian Cuisines

VahChef Sanjay Thumma

Enjoy Cooking and always remember that: “VahrehVah is all about inspiring others to cook”!