Anjeer Murgh brings together two amazing ingredients – chicken and dried figs – in one incredible dish. The sweet figs balance the warm spices perfectly, creating a curry that’s both comforting and special. You don’t need fancy ingredients or complicated techniques to make this restaurant-style meal at home. The yogurt makes the chicken super tender, while the figs add little bursts of sweetness in every bite. This recipe proves that sometimes the most unexpected combinations create the most memorable flavors.
About the Recipe
This recipe deserves a spot in your regular dinner rotation because it’s both unique and approachable. The dried figs might seem unusual in a chicken curry, but they create this wonderful sweet-savory balance that keeps everyone coming back for seconds. The yogurt marinade ensures your chicken stays juicy and tender, while the simple spice blend adds warmth without overwhelming heat. You probably have most ingredients in your pantry already, making this an easy choice for weeknight cooking.
Why You’ll Love This Recipe
The combination of flavors in this dish will surprise you in the best way possible. Those little fig pieces become soft and jammy, almost melting into the sauce while adding pockets of sweetness. The chicken comes out incredibly tender thanks to the yogurt marinade. And here’s the best part – it’s ready in about 30 minutes from start to finish. The aroma while it’s cooking will have your whole family asking what smells so good. Plus, it’s naturally gluten-free and uses ingredients you can find at any regular grocery store.
Anjeer Murgh Chicken Fig Curry
Cooking Tips
Soak the figs in hot water for at least 10 minutes to soften them properly. Don’t skip the marinating step – even 10 minutes makes a difference for tender chicken. Keep the heat at medium to prevent the yogurt from curdling. Stir occasionally but don’t lift the lid too often during cooking. The sauce should be thick enough to coat the chicken nicely. Remove that cinnamon stick before serving – nobody wants to bite into it.
Serving and Storing Suggestions
This recipe serves 3-4 people and takes about 30 minutes total. Serve it hot over basmati rice or with warm naan bread. The flavors actually get better the next day, so it’s great for meal prep. Store leftovers in the fridge for up to 3 days. You can freeze it for up to 2 months – just thaw completely before reheating gently on the stove.
Similar Recipes
- Chicken Korma
- Apricot Chicken Curry
- Butter Chicken
- Date and Chicken Tagine
- Sweet and Sour Chicken
Nutrient Benefits
This dish packs plenty of protein from the chicken and probiotics from the yogurt. Dried figs provide fiber, potassium, and natural sweetness without refined sugar. The spices like garam masala contain antioxidants and anti-inflammatory compounds. Ginger and garlic support immune health and digestion. You’re getting a well-balanced meal that satisfies your taste buds while nourishing your body.
Anjeer Murgh (Chicken Fig Curry)
Ingredients
- 400 gms Chicken (skinless, boneless)
- 5 Dried Figs
- 1 Onions (chopped or sliced)
- 1 Cinnamon Stick (small)
- 2 cloves Garlic
- 1 inch Ginger (finely grated)
- 2/3 cup Plain Yogurt
- 1/2 tsp Garam Masala Powder
- 1/3 tsp Red Chilli Powder
- 3 tsp Sunflower Oil
- Salt as per taste
Instructions
- Heat a pan of water and bring to a boil.
- Remove the pan from the flame and add the figs.
- Keep aside for sometime.
- Remove any excess fat from the chicken and chop them into bite-sized pieces.
- Transfer to a large bowl.
- Add the yogurt, garam masala powder, salt, red chilli powder and mix well.
- Drain the figs and chop them into small cubes.
- Add them to the chicken and mix well.
- Heat oil in a pan over medium flame.
- Saute the onions and cinnamon for a minute or until golden.
- Add the ginger and garlic.
- Cook for 2 minutes.
- Add the chicken mixture and cover the pan with a lid.
- Simmer for 10 to 15 minutes, stirring from time to time.
- When it reaches a thick sauce like consistency, remove the pan from the flame and discard the cinnamon stick.
- Serve with hot rice.
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Frequently Asked Questions
Can I use fresh figs instead of dried ones?
Fresh figs work too, but they’ll break down more during cooking and create a different texture. Use about 8-10 fresh figs and add them in the last 5 minutes of cooking. The flavor will be milder and less concentrated than dried figs, but still delicious.
What if I don’t have garam masala powder?
You can make a simple substitute by mixing equal parts ground cumin, coriander, and cinnamon with a pinch of cardamom and cloves. Or just use curry powder as a substitute – it won’t be exactly the same but will still taste great.
How can I make this dish less spicy for kids?
Merely reduce or skip the red chili powder completely. You can always add hot sauce or fresh chilies on the side for adults who want more heat. The other spices will still give plenty of flavor without the spiciness.
Can I make this ahead of time?
Yes. This dish actually tastes better the next day. Make it completely, let it cool, then refrigerate. Reheat gently on the stove, adding a splash of water if needed. The flavors have time to blend together beautifully overnight.
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