This dish is the result of the fusion of Persian and Hindu influences during the Murghi (Mogul) Empire period in India.This recipe is popular among the Parsi community in India. Time listed does not include marinating time. Made for a Tag Game. Kind of a sweet and spicy flavor which I truly love!!
Recipe From food.com
Provided by Member 610488
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
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Jun 4, 2018 INGREDIENTS Dry Masala 6 dried red chillies 1 piece cinnamon, about 2-inches 4 cloves (laung) 2 teaspoons cumin seeds …
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3.4/5 (32)
Servings 4
Cuisine Indian, Parsi
Category Chicken
- Make dry masala: if you have a spare coffee grinder, use it to grind the masala. Otherwise, use a masala grinder or blender. Place red chillies, cinnamon, cloves, cumin seeds, cardamom pods, and coriander seeds in the grinder and grind to a powder. Remove and reserve.
- Place a kadhai or wok on medium heat; pour in oil. Once oil is hot, but not smoking, toss in cinnamon and fry for about 2 minutes. Add chopped onion and sauté, stirring, till evenly lightly browned.
- Add garlic paste and ginger paste, followed by the reserved dry masala. Continue cooking, stirring, 3 to 4 minutes, before tossing in the salt. Slide in chopped tomato and cook till the oil leaves the masala, 5 to 6 minutes.
- Gently slide chicken into the kadhai; cook for 5 to 7 minutes. Add apricots along with the soaking water, stir to mix, then cover and simmer till the chicken has cooked through, about 30 minutes. Remove lid; continue to cook, if needed, till the curry has thickened.
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