Tuesday, May 21, 2013

Jardaloo ma Murghi (Chicken in Apricots) Recipe

 Jardaloo ma murghi

I tried to find the origin of jardaloo ma murghi (murgi) and for once the ever reliable Wiki does not have an entry. Based on what I read from a few sites, I guess this is a Persian dish but available in India, or an Indian dish with Persian origins. Adding curry to dried apricots sounds like fusion. 

Curried apricots sounds unappealing but the dish is really delicious. Apricots add slight sweetness, its not overly sweet.

The recipe below suggests making masala paste. I took a short cut and substituted with curry powder.

 Jardaloo ma murghi

200 g dried apricots
250 ml water
4 tbsp vegetable oil
2 cinnamon sticks, 2.5cm long
2 medium onions, chopped
2 tbsp ginger- garlic paste
600 g chicken, boned and diced
1 pinches salt
4 medium tomatoes, chopped
2 tbsp coriander, chopped

For the masala paste (or skip this and use curry powder)
8 large dried chillies
1.5 tsp cumin seeds
1.5 tsp coriander seeds
2.5 cm cinnamon sticks
green cardamom
5 cloves

1.      Soak the apricots overnight in water until swollen and soft. Remove the stones if you like 
2.      To make the masala paste, grind all the masala paste ingredients with as little water as possible to make a thick paste.
3.      Heat the vegetable oil in a heavy-based pan and add the cinnamon sticks. When absorbed and puffed a bit, approximately one and a half minutes, add the onions and fry until browned, stirring often, around 5-10 minutes.
4.      When the onions are browned, add the garlic and ginger paste, masala and fry, stirring often, until the oil, which has been absorbed, is released slowly around the edges of the combined masala and onions.
5.      Add the chicken and salt, and fry for 4-5 minutes or until half done.
6.      Add the chopped tomatoes and the soaked apricots (together with any soaking water), mix well, cover and simmer until the chicken is done. If the sauce is too thin, uncover and cook until it reaches the desired consistency
7.      Blend in the chopped coriander and check the seasoning.

 Jardaloo ma murghi


  1. It sounds very intriguing and good. I might maybe try it with a bit less of apricots... As I have written before, the use of dried apricots reminds me of the Moroccan cuisine.
    I have never tasted Persian cuisine, but I have heard it's very good. Thank you for this discovery.

    1. I didn't follow the measurements so I think I ended up with more apricots that suggested. Less is better perhaps.
      I've had Persian cuisine few times, its great. Their rice dishes, desserts...


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