Andy's Murgh Kurma (Chicken Curry)
Submitted by polkie
Andy’s murgh kurma: Indian chicken curry with a yogurt marinade, whole cardamom and cloves, and a deeply spiced tomato sauce. Serve with rice and chapati for a fragrant home-cooked dinner.
YIELD
6 servingsPREP
60 minCOOK
60 minREADY
120 minMurgh kurma is the kind of Indian chicken curry that tastes like it took all day but actually comes together in two hours, most of which is hands-off marinating and simmering. The yogurt marinade is the foundation, the lactic acid tenderizes the chicken while the dairy carries the salt deep into the meat for an hour before any cooking starts.
The whole-spice approach (cardamom pods, cloves, cinnamon stick, bay leaves added later in the cook) is the signature of a properly built kurma. Whole spices release their aromatic oils slowly during the simmer, layering flavor without the harshness ground spices can impart.
Browning the onion for ten minutes before adding the garlic-ginger paste is the step you cannot rush. Properly browned onions are the foundation of every great curry, the caramelization carries through every bite of the finished dish.
Chef Tips
- Use full-fat plain yogurt for the marinade, low-fat or Greek yogurt is too thick and can curdle during cooking
- Bone-in chicken thighs give the richest flavor and tenderest meat after the long simmer
- The whole spices should be lightly bruised before adding (especially cardamom pods), splitting them slightly releases more flavor during the simmer
- Add the spices AFTER the chicken cooks for 30 minutes (as the directions say), not before. The recipe order is intentional
- Serve with chapati, naan, or basmati rice to soak up the sauce, this curry has more gravy than the standard restaurant version
Variations
- Stir ½ cup of cream or coconut milk into the sauce in the last 5 minutes for a richer kurma
- Add 1 cup of cubed potatoes to the simmer for an aloo-murgh kurma
- Sprinkle with sliced almonds and chopped cilantro before serving for the traditional north Indian garnish
Ingredients
Directions
Thoroughly clean the chicken pieces, then marinate with yogurt and salt for 1 hour.
Meanwhile, prepare the spices. Chop the garlic and ginger, then add black pepper to this mixture. Set aside in a small bowl.
Near the end of the hour of marinating, melt the shortening in a coverable skillet (woks will do). Chop the onion and brown in the skillet for about 10 minutes.
After the onions are ready, add the garlic/ginger/pepper mixture. Let simmer for approximately 5 minutes, then add the chicken. Let the chicken simmer for approximately 30 minutes or until cooked.
Add the cardamoms, cloves, cinnamon, turmeric and bay leaves. Leave them whole. Simmer for 5 minutes. Finally, add the tomato purée and water to the mixture and cook until the mixture has thickened. Serve with rice and chapati.
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