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A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
For 4 servings
Marinate the Chicken
Sauté Aromatics and Onions
Prepare the Masala
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A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
This rajasthani recipe takes 65 minutes to prepare and yields 4 servings. At 429 calories per serving with 44.7g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken
Finish and Garnish
(Optional) Dhungar Method for Smoky Flavor
For a quicker version, use boneless chicken thighs, reducing the simmering time by 5-7 minutes.
Add a paste of 10-12 soaked cashews along with the tomato puree for a richer, creamier gravy.
Adjust the amount of red chili powder and green chilies to suit your preference. For a milder version, use only Kashmiri red chili powder.
Chicken provides a significant amount of lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The blend of spices like turmeric, ginger, garlic, and cloves contains powerful antioxidants and anti-inflammatory compounds that help strengthen the immune system and fight off infections.
The use of curd (yogurt) introduces beneficial probiotics into the dish, which promote a healthy gut microbiome, improve digestion, and enhance nutrient absorption.
One serving of Murgh Jodhpuri contains approximately 450-500 calories, primarily from the chicken and ghee. This is an estimate and can vary based on the specific ingredients and cut of chicken used.
Murgh Jodhpuri can be part of a balanced diet. It's high in protein from chicken and contains beneficial spices. However, it is rich due to the use of ghee. To make it healthier, you can reduce the amount of ghee used.
Yes, you can use boneless chicken pieces. They will cook faster, so reduce the simmering time in step 4 to about 15-18 minutes, or until the chicken is cooked through.
To prevent yogurt from splitting (curdling), ensure it's at room temperature and well-whisked. Also, when you add the marinated chicken to the pan, keep the heat high and stir continuously for the first few minutes until the mixture comes to a boil. This helps stabilize the yogurt.
This curry pairs wonderfully with traditional Indian breads like Bajra Roti (pearl millet flatbread), Tandoori Roti, or Naan. It also goes well with steamed Basmati rice or Jeera Rice.