Tender chicken pieces bathed in a velvety, nutty gravy, delicately spiced with a blend of aromatic ingredients. A regal and creamy indulgence for your palate
:
For Marination:
500 grams chicken, cleaned and cut into pieces
250 grams curd (Dahi)
6 grams ginger garlic paste
6 grams red chili powder
Salt, to taste
For Korma:
30 ml refined oil or ghee
1 large onion, finely sliced
2 tomatoes, finely chopped
130 grams cashew nuts, soaked in warm water
125 grams curd (Dahi)
6 grams cumin seeds
2-3 green cardamom pods
2-3 cloves
1-inch cinnamon stick
1 bay leaf
5 grams turmeric powder
6 grams coriander powder
5 grams garam masala
130 grams cream
Fresh coriander leaves, chopped (for garnish)
Salt, to taste
Instructions:
Marinate the Chicken:
1. In a bowl, mix chicken with Curd (Dahi), ginger garlic paste, red chili powder, and salt. Marinate for at least 12 hours.
Prepare Cashew Paste:
1. Grind soaked cashew nuts into a smooth paste using a little water.
Cook the Korma:
1. In a large pan, heat oil or ghee over medium heat.
2. Add cumin seeds, green cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté until the spices release their aroma.
3. Add finely sliced onions and cook until golden brown.
4. Add chopped tomatoes and cook until they are soft and the oil starts to separate.
5. Add the marinated chicken and cook until it is partially cooked.
6. Add turmeric powder, coriander powder, and garam masala. Mix well.
7. Add cashew paste and Curd (Dahi). Stir continuously to avoid curdling.
8. Cook the chicken until it is tender and the masala is well-cooked.
9. Add cream to the korma and mix well. Adjust salt according to taste.
10. Garnish with chopped fresh coriander leaves.
Serve:
1. Serve Murg Korma hot with naan, roti, or steamed rice.
Enjoy the rich and creamy Murg Korma with its aromatic blend of spices!
