Jardaloo Ma Murghi Curry With Apricots

An original method of cooking chicken. Make sure to add all the spices in the ingredients list, which will add a unique smack to the dish.

Jardaloo Ma Murghi Curry With Apricots

Prep Time: 15 minutes

Cook Time: 35 minutes

Serving Size: 4


  • For the masala
  • 6-8 dried red chilies
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 2.5cm (1in) piece of cinnamon stick
  • 4-5 green cardamom pods, split
  • 4-5 cloves
  • For the chicken
  • 200g dried apricots
  • 250ml hot water
  • 4 tbsp sunflower or rapeseed oil
  • 2 x 2.5cm pieces of cinnamon stick
  • 2 onions, chopped
  • 1 heaped tbsp grated fresh ginger
  • 6 garlic cloves, crushed
  • 4-6 medium-sized legs of chicken
  • Salt to taste
  • 4 tomatoes, chopped
  • 1-2 tbsp chopped coriander leaves


  1. Using a coffee grinder or a mortar and a pestle, grind the cumin and coriander seeds, cardamom pods, cloves, cinnamon stick and dried red chilies. Place in a small bowl and set aside.
  2. Place the dried apricots (with pits) and a pot of water and let stay for 2-3 hours.
  3. Add the oil to a heavy cast iron pan and set over medium heat. Add the cinnamon sticks, fry for a minute, and then add the chopped onions. Cook them for 2-3 minutes, until light golden. Stir in the ginger, garlic and masala and cook for another 2-3 minutes.
  4. Add little oil to a separate skillet and heat over medium heat. Add the chicken thighs and cook for about 5 minutes per side, until golden brown on all sides.
  5. Add to the onion mixture, followed by the soaked apricots, chopped tomatoes and water. Season with a pinch of salt, stir well, put the lid on and bring to a simmer over medium-low heat, until the chicken is cooked through, about 25 minutes.
  6. Add the chopped coriander and adjust seasonings to taste.
  7. Serve the chicken with cooked rice, bread and chapattis.
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