Khatta Murg ( Sour Chicken Curry With Dry Mango Powder)

chicken prepare with amchoor powder

photo of khatta murg
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Hem Lata Srivastava's Secret Indian Recipe !

Preparation Time: 
45 minutes
Cooking Time: 
30 minutes


Chicken 1 kg
Sliced Onion 3 large
Ginger,Garlic paste 1 tbsp
Salt to taste
Red Chili Powder 2 tsp
Coriander powder 1 tbsp
Green Cardamom powder 1tsp
Cinnamon 1 piece
Dry Mango powder1 tbsp
Hung curd 1 tbsp
Clove 2 no
Black pepper powder 1 tsp
Cashew nut 1 tbsp
Cumin 1/2 tsp
Desi Ghee 2 tbsp
Coriander for garnishing
Wash chicken properly and marinate with 1/2 tsp ginger and garlic paste, 1/2 tsp salt, 1/2 tbsp curd and black pepper powder. Keep aside for 1/2 hour.
Soak the cashew nut in warm water for 10 to 15 minute. Heat the ghee in a pan and fry 1 tbsp sliced onions till golden and take out the onion on a kitchen paper.
Now make a fine paste with fried onion soaked cashew nut and remaining curd. Heat ghee and pop the whole spices and cumin in renaming ghee and saute the remaining onions.
Add remaining ginger garlic paste, red chili powder, coriander powder and cook the masala for 2 minute. Add marinated chicken and salt and fry it for 5 minute. Stir continuously.
Add cashew nut paste, mango powder, cardamom powder and water as per requirement. Cover and cook till it done. Switch off the gas.
Add lemon juice and garnish with coriander. Serve hot with Paratha .
you can also add pomegranate powder instead of dry mango powder.