Chef Atul's Murg Tariwala aka Healthy Chicken Curry

This is a simple home style chicken curry. This is the one that I cook for my family often and I aways get thumps up - even from the teenagers - thats some achievement! Hope you will enjoy this recipe.

[@hanna3946]

Sunflower oil, cumin seeds, blade cassio, cinnamon, 2 bay leaves, 1 black cardamom, 2 green cardamoms, 2 cloves, 1 and a half or 1 large onion, 2 medium tomatoes, ginger, garlic, 2 green chilies, a lil over a pound of chicken thighs, and salt, chili powder, coriander powder, red chili powder, mango powder, garam masala and finish with ginger and coriander

[@aakarshchaudhary7359]

the refined vegetable oil is the most unhealthy thing to start a dish

[@myredroom]

you forgot the mace blade and tumeric!

[@nomi34]

Atul, really grateful for these very fine recipes. We can't thank you enough

[@MrTripper81]

Your thorough explanation and rationale behind each step and process is healthful. Thank you so much.

[@awhite3747]

Great. Nice to see your favourites, for example that you use mango powder a lot more often than I expected. Love the late addition of the ginger too.

[@foziskitchenbydesifood3007]

Great idea and super delicious Excellent dear stay connected with

[@thelighterside4496]

Chef please keep uploading more videos frequently. Lots to learn from you.

[@russzee]

I cooked this tonight. It turned out great. Thank you chef!

[@karlminton3257]

Made this last night, was really delicious!

[@hw8383]

What a yummy meal - thank you very much

[@nachiketraj6858]

Simple and best recipe

[@cynthiaking2153]

This Chef has teenagers, much respect ✊

[@yayotwo]

Interested to know why he Atul adds the ginger at the end and not at the beginning when frying the garlic

[@trestres4151]

Once someone told me that the taste of ginger fades if you put it early so to have a more gingery flavor add it in the end.

[@rajt9235]

To get correct flavour and nutrients garlic is sautéed ginger is boiled in Indian cuisine

[@sunillekhi7924]

Simple and easy to make it vegetarian also.

[@nigelroffey]

Guessing he did not want to loose the ginger flavour so accented at the end...a good question

[@mircea5013]

This guy is awesome

[@pao_pao]

How long for the simmering?

[@pattyburlingame6136]

I add salt to onions too! I feel like a genius

[@tempest2109]

Why you added ginger at the end ?? 🤔

[@shireeshsharma9972]

Almost mastered the Kali Daal with Rajma (mother's recipe) and today I embark on this one:) Hope you are well! Best,

[@yayotwo]

Mine came out quite bitter. Partly the uncooked ginger, but I think I got the blend of spices wrong. Which spices tend to add bitterness?

[@algray]

Burning them?

[@karank6097]

its turmeric

[@jasminechong5510]

It would be nice to put recipe down below

[@alanhooi7152]

Great recipes @ your site. Pls extend recipes. Thk you.

[@pifflepockle]

I’ll eat this then do a big spicy jobby mmmmmmmmm

[@pifflepockle]

No such thing as ‘sealing’ meat. Heston already explained this scientifically