Thursday, 31 July 2014

Murg Korma / Chicken Korma

Chicken Korma is a mildly spiced , rich and delicious Curry. Chicken pieces are cooked in nuts , spices and yogurt based Gravy. Almonds, Cashew Nuts, poppy seeds add richness to the dish and fried onions adds a nice caramelized flavour. Best served with Naan / Roti.
 
 
 
 

Ingredients


  • 500 Grams Chicken pieces
  • 2 Tablespoon Oil
  • 2 Cloves
  • 1/2 inch Cinnamon Stick
  • 1 Bay Leaf
  • 1 Tablespoon Ginger Garlic Paste
  • 2 Tablespoon Tomato Puree
  • 1 Tablespoon Coriander Powder
  • 1 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Garam Masala
  • 1/2 Cup Thick plain yogurt / curd
  • Salt to taste
  • 1 Tablespoon Chopped cilantro leaves for Garnish

To Grind into thick paste

  • 8 Cashew Nuts
  • 8 Almonds
  • 1 Tablespoon Khus Khus ( Poppy Seeds)
  • 1/4 Cup fried Onions

Directions


1. Heat 1/4 cup water in a microwave safe mug for 3 minutes. Add cashew nuts, poppy seeds, almonds in the hot water and let them remain in the water for 10 to 15 minutes

2. After 15 minutes, take a almond out from the hot water and try to pinch / rub it between your fingers. If the skin comes off easily, your almonds are ready. Otherwise, let them remain in the hot water for 5 more minutes. Remove skin of all the almonds

3. Add cashew nuts, almonds, poppy seeds, fried onions in a food processor and grind it to thick paste. Set aside

4. In a pan / wok heat 2 tablespoon Oil. When the oil is hot, add cloves, bay leaf and cinnamon stick and fry for 30 seconds

5. Then add ginger garlic paste and fry on low flame until the raw smell of the ginger garlic paste goes

6. Add tomato puree and fry nicely until oil starts leaving from the mixture

7. Now, add the ground paste we prepared at step number 3 and fry for 3 to 4 minutes or until you see oil floating on the top of the mixture

8. Add coriander powder , red chilli powder, turmeric powder, garam masala and saut√© for a minute

9. Increase the flame to high and add curd and immediately whisk it continuously for 2 o 3 minutes. This will prevent curdling. If you do not whisk continuously , the yogurt might get curdled

10. Add salt , reduce the flame and add the chicken pieces in the gravy along with 1/2 cup water

11. Increase the flame to medium and close the pan with a lid and let the chicken cook for 20 minutes. Stir intermittently and add water if required ( in small quantity)

12. After 20 minutes, check if the chicken is completely cooked through. Cook for 5 to 8 minutes more if it is not completely cooked

13. Switch off the flame and garnish with chopped cilantro leaves

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