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Recipe for the Kandhari Chicken or Murgh Kandhari

This authentic specialty from India reveals a tender and deliciously marinated chicken that practically melts in your mouth, flavored by spices and cooked in a creamy sauce. To read another easy chicken curry recipe, go back to main menu.

As seen in the famous chicken tikka, recipes from India many times have us marinate the chicken in yogurt and some spices. The most popular curries are cooked with lamb or chicken. The name Kandhari refers to a people from Kandahar, a city in Afghanistan founded in the fourth century BC by Alexander the Great. It is the partition of India in 1947 which will cause the retrun of Sikhs and Hindus to India to West Punjab. Some recipes such as this Murgh Kandhari are special in that they are older than 300 years old and come from manuscripts from the Mongolian period. This recipe could be a mix of three authentic culinary traditions: Mongolia, Afghanistan and India. A tender chicken marinated in yogurt and melting and spices, simmered in a creamy sauce.







Ingredients (for four guests):

* 1 whole chicken (2 lb.)

for the marinade:

* 2 tablespoons grated or powdered ginger
* 2 tablespoon chopped garlic
* 10 oz. plain yoghurt
* 1 Coffee red pepper
* 2 tablespoons lemon juice
* 2 tablespoon of garam masala powder
* 2 tablespoon of mustard oil (or vegetable oil mixed with a teaspoon of mustard)
* 3 tablespoons ghee
* Salt

For the sauce:

* 3 tablespoons ghee
* 5 tablespoons cooking oil
* 1 tablespoon chopped fresh garlic
* 2 green peppers, chopped
* 16 oz. canned tomato pulp,
* 2 tablespoons chopped fresh ginger
* 4/5 cardamom seeds
* 3 cloves
* 5/6 black peppercorns (or powder)
* 1 cinnamon stick
* 1 tablespoons chili powder
* 1 tablespoon garam masala
* 2 tablespoons of honey
* 1 teaspoon fenugreek
* 1 cup cream
* Salt

Preparation:

1) Mix all marinade ingredients in a large bowl. Cut the chicken into medium size pieces and mix them in the marinade; mix the chicken well with marinade and stir. Marinate in the yogurt mixture for one to four hours.

2) Heat oil and butter over high heat, then add little by little chicken. Maintain a lively cooking while stirring the chicken. Gradually stir in the order the sauce ingredients (except cream), while mixing. Cook covered for an hour over low heat, basting regularly with the chicken sauce.

3) Adjust seasoning if necessary, then add the cream and simmer another ten minutes. Serve hot with naan.

Serving suggestions: rice or mashed mango potatoes.