Murghi Aur Aloo Chicken and Potato Curry
Experience the comfort and bold flavors of Murghi Aur Aloo Chicken and Potato Curry, a hearty, slow-cooked dish perfect for weeknight dinners or festive gatherings. Tender, bone-in chicken and creamy potatoes are simmered in a rich, spiced gravy infused with cumin, turmeric, and garam masala, creating layers of savory warmth in every bite. The addition of yogurt lends a touch of creaminess, while finely sautéed onions and tomatoes form the flavorful base of this classic curry. Garnished with fresh cilantro and an optional kick from green chilies, this curry pairs beautifully with steamed rice, naan, or roti. Ready in just under an hour, this one-pot wonder is both satisfying and easy to make, ensuring it becomes a family favorite. Perfect for lovers of authentic Indian cuisine, this Chicken and Potato Curry is a must-try!
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into pieces)
- 3 units Potatoes (medium-sized, peeled and cubed)
- 2 large Onions (finely sliced)
- 2 medium Tomatoes (finely chopped)
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 0.5 cup Yogurt
- 4 tbsp Cooking oil
- 1 tsp Cumin seeds
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tsp Ground coriander
- 1 tsp Garam masala
- 1 tsp Salt
- 2 tbsp Cilantro (fresh, chopped)
- 2 cups Water
- 2 units Green chilies (optional, slit lengthwise)
Instructions
Heat oil in a large, heavy-bottomed pot over medium heat.
Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the sliced onions and sauté until golden brown, stirring frequently to prevent burning (about 10-12 minutes).
Add ginger paste and garlic paste. Cook for 1-2 minutes until the raw smell disappears.
Stir in the chopped tomatoes, turmeric powder, red chili powder, ground coriander, and salt. Cook until the tomatoes break down and the oil separates from the masala (about 8-10 minutes).
Add the chicken pieces and stir well to coat them with the spice mixture. Cook for 5-7 minutes, stirring occasionally.
Add the yogurt and mix thoroughly, ensuring it incorporates into the gravy. Cook for another 3-4 minutes.
Toss in the cubed potatoes and pour in the water. Stir to combine and bring the curry to a gentle simmer.
Cover the pot with a lid, reduce the heat to low, and let the curry cook for 25-30 minutes, or until the chicken is tender and the potatoes are fully cooked.
Sprinkle garam masala and add the green chilies (if using). Stir gently and simmer for another 2 minutes.
Garnish with fresh chopped cilantro and serve hot with rice, naan, or roti.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.1 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1462 mg | 31% | |
*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.
