Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 1 tablespoon tomato paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt, to taste
- 2 tablespoons oil
- 1 cup water
- Fresh coriander leaves, chopped (for garnish)
Special equipment needed:
- Large skillet or Dutch oven with lid
Step-by-step instructions:
1. Heat oil in a large skillet or Dutch oven over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add onions and sauté until they turn golden brown.
3. Add garlic and ginger and sauté for another minute.
4. Add tomatoes and tomato paste and cook until they turn soft and mushy.
5. Add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well.
6. Add chicken pieces and coat them with the spice mixture.
7. Add water and bring the mixture to a boil.
8. Reduce heat to low, cover the skillet or Dutch oven with a lid, and let the chicken cook for 30-40 minutes or until it is cooked through.
9. Garnish with fresh coriander leaves and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing onions, garlic, and ginger
- Low heat for cooking chicken
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 15g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef
- Tomato paste can be substituted with tomato sauce or puree
Variations:
- Add potatoes or carrots for a vegetable version of the dish
- Use boneless chicken for a quicker cooking time
- Add cream or yogurt for a creamier version of the dish
Tips and tricks:
- Use a heavy-bottomed skillet or Dutch oven to prevent burning
- Marinate the chicken in yogurt and spices for a few hours before cooking for a more flavorful dish
- Use fresh spices for the best flavor
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through
Presentation ideas:
- Serve with rice or naan bread
- Garnish with fresh coriander leaves
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with rice or naan bread
- Pair with a side salad or vegetable dish
Suggested side dishes:
- Cucumber raita
- Saag paneer
- Aloo gobi
Troubleshooting advice:
- If the chicken is not cooked through, add more water and continue cooking until it is tender
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness
Food history:
- Marghi Ka Murgh is a traditional Indian dish that originated in the northern region of Punjab
Flavor profiles:
- Spicy, savory, and aromatic
Serving suggestions:
- Serve hot with rice or naan bread
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Region: Indian