Indian Chicken with Vegetables Murgh Subji Wala
Experience the hearty flavors of *Indian Chicken with Vegetables (Murgh Subji Wala)*, a comforting, one-pot chicken curry infused with warming spices and wholesome vegetables like carrots, potatoes, and green beans. This dish combines tender chicken pieces with a rich tomato and yogurt-based gravy, elevated by layers of aromatic spices such as cumin, turmeric, coriander, and garam masala. Perfect for family dinners or meal prep, this vibrant curry boasts a savory balance of protein and vegetables, making it a delicious, well-rounded meal when paired with basmati rice, naan, or chapati. With simple cooking techniques and ingredients readily available in most pantries, this recipe is your gateway to enjoying authentic Indian flavors at home.
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Recipe Information
Ingredients
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 2 medium Carrots (peeled and diced)
- 2 medium Potatoes (peeled and diced)
- 100 grams Green beans (chopped)
- 2 medium Onions (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 100 grams Plain yogurt
- 3 tablespoons Oil (vegetable or mustard oil)
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1.5 teaspoons Salt
- 2 tablespoons Fresh cilantro (finely chopped)
- 2 small Green chilies (sliced lengthwise, optional)
- 250 milliliters Water
Instructions
Heat 3 tablespoons of oil in a heavy-bottomed pan or Dutch oven over medium heat.
Add the cumin seeds and let them splutter for 30 seconds.
Add the chopped onions and sauté until golden brown, about 8-10 minutes.
Stir in the ginger and garlic paste, cooking for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook until they soften and the oil begins to separate, about 5-7 minutes.
Mix in the turmeric powder, red chili powder, coriander powder, and salt. Stir well to create a spice base.
Add the chicken pieces to the pan, coating them in the spice mixture. Cook for 5-7 minutes, stirring occasionally.
Whisk the yogurt in a small bowl to prevent curdling, then add it to the pan. Mix well and cook for another 5 minutes.
Add the diced carrots, potatoes, and chopped green beans to the pan. Stir to combine everything evenly.
Pour in 250 milliliters of water. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
Simmer the curry for 30-35 minutes, stirring occasionally, until the chicken is fully cooked, the vegetables are tender, and the gravy reaches the desired consistency.
Taste and adjust the salt if necessary. Add the garam masala and optional green chilies. Stir and cook for another 2 minutes.
Turn off the heat and garnish the curry with fresh cilantro.
Serve hot with steamed basmati rice, naan, or chapati.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.4 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1089 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
