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Murgh Aloo Alam Giri

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Murgh Aloo Alam Giri Recipe, Sabji, How To Make Murgh Aloo Alam Giri Recipe

This is a Pakistani dish, Alamgiri Murg is a mild flavor curry, chicken cooked with yogurt and coarse spices, served with Naan Kulcha, butter naan, and roti.


Murgh Aloo Alamgiri is an exotic, spicy chicken and baby potato cooked together in Alamgir style. Alamgir is known as... Read More..

About Recipe

Kodi koora, Kuzhambu, Muragira mansa torkari


(4 ratings)
15 reviews so far
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Author : Vahchef
Main Ingredient : Chicken
Servings : 4 persons
Published date : May 30, 2018

Ingredients used in MURGH ALOO ALAM GIRI
• Red chillies - 8 numbers.
• Pepper corn - 1/2 tea spoon.
• Green cardamom - 5 numbers.
• Cloves - 8 numbers.
• Almonds - 10 numbers.
• Cinnamon stick - 3 pieces.
• Shahi jeera - 1/2 tea spoon.
• Cumin seeds - 1 tea spoon.
• Chicken - 500 grams.
• Salt - to taste.
• Ghee - 2 tablespoons.
• Onion(chopped) - 1 number.
• Small potatoes - 150 grams.
• Turmeric powder - 1/4 tea spoon.
• Coriander leaves(chopped) - 1 tablespoon.
• Mint leaves(chopped) - 1 tablespoon.
• Green chilies - 6 numbers.
• Yogurt - 1 cup.
• Ginger julians - 1 piece.
• Coriander seeds - 1 tablespoon.
  • Dry roast coriander seeds, red chilies, peppercorn, green cardamom, cloves, almonds, cinnamon, shahi jeera, jeera in a hot pan.
  • Then make a coarse powder in a blender.
  • Add all these in the brined chicken or in normal chicken with salt then mix it and preserve in the fridge for few hours.
  • Take ghee in a hot pan then add onions, small potatoes, marinated chicken, turmeric, coriander leaves, mint leaves and let it cook for few minutes by mixing it continuously.
  • Now add green chilies, yogurt, and mix it, cook it for 10minutes.
  • When its cooked put the lid on and switch off the flame.
  • Now add ginger julians and mix it thoroughly.

Serve hot with rotis.

Cooking with images Cikana Rassa , Chicken rasdar, Koli saaru



Murgh Aloo Alamgiri is an exotic, spicy chicken and baby potato cooked together in Alamgir style. Alamgir is known as the other name of Mughal emperor Aurangzeb. This is a Pakistani dish, Alamgiri Murg is a mild flavor curry, chicken cooked with yogurt and coarse spices, served with Naan, Kulcha, butter naan and roti. This basically is a Mughlai dish influenced from the Mughal cuisine which is very popular for its predominant use for fresh spices, herbs, dry fruits, yogurt and fresh cream making its dishes rich and flavorful to taste. Most Mughlai foods are quite spicy and has very exceptional aroma.

They often use freshly ground spices in their preparation hence giving robust flavors. Mughlai cuisine is one of the most popular cuisines whose origin could be traced back to the era of Mughal Empire. Cooking Mughlai food is elaborate, rich preparations, use of traditional spices and fresh herbs that contribute to offer amazing variety of spicy foods. Some of them include a variety of authentic Biryanis, Kormas, Kebabs, Pulaos and Kofta dishes which are truly attractive and tempting to eat. Ghee, milk and cream has graciously used to make these dishes which makes them rich, striking, enticing and highly yummy to eat and finger licking. 

Recipe:  Murgh Aloo Alamgir


  1. Coriander seeds                                        -       2 tbsp
  2. Black pepper corns                                  -       1 tsp
  3. Dry Red Chillies                                       -       6 – 8 nos
  4. Cloves                                                          -       ½ tsp
  5. Cinnamon                                                  -       3 -4 small pieces
  6. Cardamom                                                 -       5 - 6 nos
  7. Almonds                                                    -       8 – 10 nos
  8. Shahi Jeera                                               -       1 tsp
  9. Jeera                                                            -       1 tsp
  10. Salt                                                               -       to taste
  11. Chicken                                                       -       500 gms
  12. Ghee                                                             -       1 – 2 tbsp
  13. Onions, chopped                                      -       1 – 2 nos
  14. Baby potatoes                                             -       6 – 8 nos
  15. Turmeric powder                                       -       ¼ tsp
  16. Coriander leaves, finely chopped          -       1 bunch
  17. Mint leaves                                                  -       1 bunch
  18. Green chillies, slit                                     -       5 – 6 nos
  19. Yogurt                                                           -       2 cups
  20. Ginger juliennes                                        -       2 tbsp


  1. In a pan, add cardamom, cloves, cinnamon, almonds, dry red chillies, black peppercorns, coriander seeds and dry roast all the dry ingredients until you get a nice aroma. Then add shahi jeera, jeera and fry lightly. Remove, cool and put in a blender to make a coarse powder.
  2.  Add spice mix to the chicken pieces, salt and mix well. Marinate and leave it in the fridge for couple of hours.
  3. In a kadai, heat ghee and when it gets hot, add chopped onions and allow it to brown, add baby potatoes and stir well.
  4. Add chicken pieces and mix well. Allow cooking till half done.
  5. Add little turmeric powder, finely chopped coriander, mint leaves and roast well.
  6. Add slit green chillies, yogurt and mix well. Cook until they are cooked and well coated.
  7. Cook for about 10 minutes; switch off the flame covering the pan with a lid and rest for few minutes.
  8. Open the lid and add ginger juliennes and mix well. Serve hot with roti, chapatti, paratha or rice.

The Murgh Aloo Alamgir is also an distinctive amalgamation of freshly ground spices that includes cardamom, cinnamon, cloves, almonds, coriander seeds, shahi jeera, jeera, dry red chillies, pepper corn seeds all ground together and added to the chicken pieces which is later cooked in a thick spicy yogurt based gravy. Ghee is used as the base for cooking the chicken and baby potatoes which gives a pleasant and rich taste to the dish. Fresh herbs like coriander and mint leaves offer prominent aroma and earthy savor to the dish.

Almonds added to the spices make the dish delightful and rich. Final touch from ginger juliennes makes the dish alluring with its essence, the ghee floating on top is just divine, and the creamy and smooth rich gravy is absolutely scintillating and appetizing on bite. This dish is balance of all flavors that complements well with each other. This is a must try dish! Do try and then you’ll realize the worth of making this dish.

Explore making new dishes from different cuisines to delight your palate with new taste and aroma. The lavish, splendor and authenticity of Mughlai cuisine is reflected in this dish. Chicken and baby potatoes combined together make a great combination as they blend well with flavours and tastes great. Murgh Aloo Alamgir is a fantastic chicken preparation, full of flavours and tempting to eat. The ginger element adds that extra flavor and zest to this dish.

Do try this recipe and you will surely find the difference. To try more yummy and appetizing chicken varieties, do click on:

My rating: 4 stars:  ★★★★☆ 1 review(s)

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VahChef Sanjay Thumma

Enjoy Cooking and always remember that: VahrehVah is all about inspiring others to cook”!


Comments & Reviews


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Recent comments

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park yunhee Posted on Wed Dec 24 2014

Will you not peal the skin of the potato before cooking chef?????

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sajjith77 Posted on Thu Dec 25 2014

Another super dish?

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TameTusker Silly Posted on Thu Dec 25 2014

I hope I don't convert to Islam after eating this!!:):):) Ha ha private joke!!!?

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raja priya andavar Posted on Fri Dec 26 2014

Can u plz show how to make jilabi in easy method?

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raja priya andavar Posted on Fri Dec 26 2014

Thank u chef?

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Kumkum Shaw Posted on Fri Dec 26 2014

Sir...please tell me how to make a sweet and sour fish dish?

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Bitch-sama Posted on Fri Dec 26 2014

It looks delicious! And extremely spicy lol! To me cooking doesn't require any measures, it's all in the taste!?

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jkesar13 Posted on Sat Dec 27 2014

Spicy yet seems extremely delicious and going to try that soon :-)?

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DIY Simple Beauty Secrets Posted on Sat Dec 27 2014

loved your always come with awesome recipes videos..!! ?

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Anurag Jagdhari Posted on Sat Dec 27 2014

Hi Sanjay, I am a great fan of yours and i have seen almost all the recipes you've posted and also tried some of them. I want to correct the recipe name as Mughal emperor Aurangzeb was known as Alamgir I (1) so please do correct to read it as MUR

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masrath jameel Posted on Wed Dec 31 2014

Can v add regular cut potatoes , insted tiny potatoes.?

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ram panthi Posted on Fri Jan 09 2015

i want  to  work in your  kitchen?

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