Murghanu Shaak

Name: Murghanu Shaak
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tbsp chopped garlic; 3 green chillies; 2 cinnamon sticks; 6 cloves; 100 ml/3½ fl oz/scant ½ cup rapeseed/canola oil; 2 tbsp chopped fresh coriander/cilantro; 1 kg/2 lb 4 oz skinless, boneless chicken thighs, cut into bite-size pieces; 250 g/9 oz onions, chopped; 2 tsp ground turmeric; 15–20 fresh curry leaves; 200 g/7 oz potatoes, peeled and halved; 100 g/3½ oz/generous ⅓ cup plain yogurt; 100 g/3½ oz tomato purée/paste; 2 tsp salt; 2 black cardamom pods; 1 tbsp chopped fresh root ginger; 2 star anise; 2 green cardamom pods; 1 tbsp Garam Masala (store-bought); 150 ml/5 fl oz/⅔ cup water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

This is a home-style chicken curry cooked with potatoes, unique to Gujarat. The majority of people in Gujarat are vegetarian, but a few do eat non-vegetarian dishes as well, enjoying simple fare such as this. It is a delicious, quick-to-make recipe.

Ingredients

1 tbsp chopped fresh root ginger
1 tbsp chopped garlic
3

Asia
India
Main course
Gluten-free
Gujarat

Method

In a food processor, blitz together the ginger, garlic and green chillies until you have a paste.

Place the chicken pieces in a large bowl, add the yogurt, salt and ginger-garlic-chilli paste, mix well and set aside to marinate for at least 20–30 minutes.

Heat the oil in a large pan (that has a lid) over a medium heat. Add the whole spices and sauté for about 30 seconds. When th