Khubani ka Murgh | Murgh Jardaloo | Apricot Chicken Curry

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Khubani or Apricots (as known in English) are few of the super-power fruits known for their endless nutritional and health benefits. A regular intake of these gorgeous beauties not only aid in improving digestion, boosting metabolism and regulating the overall cardiovascular health but, also the anti-oxidants present in them prevent premature ageing and cancer, two of the most widely known diseases these days that are getting quite common due to a stressful lifestyle.



Being aware of all the benefits of apricots, when I recently found their dried version lying in my dry-fruit box, it took me no time in deciding to put them to use in a special way... well!! not in a sweet dish or a dessert but, in a savory delicacy. I had watched the recipe of this Apricot Chicken Curry on a TV channel only a few days back and therefore, I was already fresh with the idea of how it is made. Also, when I searched more about it on the internet, I came to learn that this recipe has its roots in the Parsi Cuisine, which further made it even more interesting for me as I am quite a big fan of Parsi Dishes - not to mention, the Zereshk Polow that I made last month was also inspired by the Parsi cooking and was really a big hit in my family.


In case, you too are an ardent foodie like me and love tasting food from different cuisines, away from the regular dal-chapati-sabzi or the chicken curry, this recipe is just for you. I assure, you would love it and would continue making it time and again for special occasions and dinner parties. Curious to know the recipe? Here you go with the same.....

Ingredients (for marination)

Chicken (on bone) - 500 gms
Ginger-garlic paste - 2 tsp
Vinegar - 1/2 tbsp
Sugar - a pinch
Salt - to taste
Cinnamon powder - 1/2 tsp
Kashmiri red chili powder - 1 tsp
Garam masala powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp



Ingredients (for curry)

Dried khubani/apricots - 12 - 15 pieces
Onion paste - 1/2 cup
Pureed tomatoes - 1 cup
Ginger-garlic paste - 1 tsp
Lemon juice - 1/2 tbsp
Chopped coriander - 1/4 cup
Cloves - 4 to 5
Black pepper corns - 5 to 6
Green cardamom pods - 2 to 3
Cinnamon stick - 1
Bay leaf - 1
Cumin seeds - 1 tsp
Kashmiri red chili powder - 2 tsp
Garam masala powder - 1 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1 to 2 tsp
Salt - to taste
Cooking oil - 2 tbsp



Method

1. First, soak the dried apricots overnight. Once they are re-hydrated well, get rid of the pits and make a puree of about 5 to 7 pieces, keeping the rest aside. Also, don't throw away the water as it will be used in the curry.
2. Next, marinate the chicken with all the ingredients mentioned for marination and keep in refrigerator (preferably overnight) or for minimum 2 hours.
3. Now, heat oil in a wok and over a medium-high heat, sear the chicken pieces on all the sides. Dish them out and keep aside till we make the curry.
4. In the same wok (and oil 😊), add in cumin seeds, bay leaf, cinnamon stick, cloves, cardamom pods and pepper corns. Once they change their color, throw in the onion paste and saute till it turns nice golden brown.
5. Next, add in the turmeric powder, red chili powder, cumin powder, coriander powder and ginger-garlic paste. Saute for few seconds after which add the tomato and apricot puree.
6. Cover the wok with a lid and let the masala cook for 5 to 7 minutes or until you see oil oozing out from the sides.
7. This is the time to add the seared chicken pieces along with the soaked apricots and apricots water. Cover the lid again and simmer until the chicken is cooked through. If you feel curry is quite thick, you can always adjust the consistency by adding some water and letting it cook until it again comes to a boil.
8. Murgh Jardaloo should be ready; just add in the lemon juice (to balance the sweetness), chopped coriander and serve hot with rice or roti of your choice.


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