Mango Chicken Curry (Aam Murgh)

Name: Mango Chicken Curry (Aam Murgh)
Prep time: 40 min
Cook time: 31 min
Total time: 71 min
Yield: 3
Cuisine: Indian
Ingredients: 500 g chicken (curry cut pieces); 0.5 cup yogurt (plain curd); 2 green chillies chopped; 0.25 tsp turmeric; 1 tsp red chilli powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 tbsp ginger-garlic paste; 1 tbsp oil; Salt, to taste; 1 cup Raw mango (small cubes); 4 tbsp mustard oil; 3 clove cloves; 1 in cinnamon stick; 0.5 tsp black mustard seeds; 1 sprig curry leaves (10-12 leaves); 0.5 cup onions (finely chopped); 0.5 tsp sugar; 0.5 cup hot water; 2 tbsp chopped coriander; Few mango juliennes (for garnish)

Tangy Raw Mango Chicken, or Aam Murgh, is the ultimate simple chicken recipe for those seeking a light and tangy alternative to heavy, cream-based meals. Originating from India’s tropical coastlines, this non-vegetarian summer special uses the natural acidity of fresh or frozen raw mangoes to perfectly balance aromatic spices, creating a refreshing flavour profile that 'cuts through the heat.' It is an incredibly versatile dish, loved by all ages, and pairs beautifully with steamed rice, naan, or roti,...

chicken (curry cut pieces)

green chillies chopped

Raw mango (small cubes)

curry leaves (10-12 leaves)

onions (finely chopped)

Few mango juliennes (for garnish)

Calories

447.5kcal (22.38%)

Protein

40.3g (80.54%)

Step 1

In a large bowl, mix the chicken pieces with yogurt, green chillies, turmeric, red chilli powder, coriander powder, cumin powder, ginger-garlic paste, oil, and salt.

Step 2

Coat evenly, cover and let it marinate for at least 30 minutes.

Step 1

Heat mustard oil in a wok over medium-high heat until it reaches a smoking point to remove the raw bitterness.

Step 2

Turn off the heat, allow it to cool slightly, then bring it back to medium heat.

Step 3

Add the cloves, cinnamon, curry leaves, and mustard seeds. Let them sizzle and pop.

Step 1

Add the onions and fry until they are soft and golden.

Step 2

Increase the heat to high and add the marinated chicken. Sear for 3–4 minutes, stirring frequently, until the chicken changes colour and is sealed.

Step 1

Stir in the raw mango pieces and sugar.

Step 2

Pour in the hot water. Cover with a lid and simmer on low-medium heat until the chicken is tender and cooked through.

Step 3

If the sauce is too thick, add a splash more hot water; if it’s thin, cook uncovered for 1-2 minutes until it thickens to your liking.

Step 1

Top with fresh coriander and mango juliennes.

Step 2

Serve hot as a main or side dish with roti, naan, or steamed rice.