RCI-MT.006.0132.001
Murghi Korma
South Asian cuisines
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- chicken: skinned and cut into medium sizes1 Wholeideally into 6 pieces if using baby chicken
- Ginger paste: 1tb spoon1 unit
- Garlic paste: 1tb spoon1 unit
- Coriander powder: 1& 1/2 t spoon1 unit
- Cumin powder: 1& 1/2 t spoon1 unit
- Nutmeg powder (optional): 1/2 tspoon1 unit
- Greek yogurt: 1 tb spoon<br />1 unit
- Onion chopped: 2 medium sized1 unit
- Cardamon pods: 6-81 unit
- Clove: 3-51 unit
- Cinnamon stick: 1 medium1 unit
- Black pepper crushed: according to taste1 unit
- Hhee or butter: 1 or 2 tb spoon1 unit
- Salt: according to taste1 unit
- Sugar: 1 tb spoon<br />1 unit
- Coconut cream/ crushed coconut: 2 tb spoon1 unit
- Single cream: 1/2 cup1 unit
- Saffron: 4-6 threads1 unit
- Rosewater (optional): few drops1 unit
- Toasted flakes of almonds for decoration (optional): 1 tb spoon1 unit
Method
1
Marinate the chicken with all the ingredients and cover the bowel with a cling film, leave in the fridge 1-3 hours
2
Fry the onions in ghee /butter until starts to turn brown but still soft. Do not fry to crispiness. Take out the onion with slotted spoon and keep it.
3
Add the marinated chicken to the hot ghee and cook in medium heat.
4
Dry toast the whole spices on a hot frying pan for 1 minute until they release the aroma
5
Add the whole spices to the chicken as well as black paper
6
Stir occasionally and cook covered.
7
When water starts to separate from chicken add coconut cream, salt and sugar
8
Add boiling water if chicken starts to dry up before its cooked
9
Warm the single cream in microwave and add saffron to it.
10
Add single cream to chicken when almost cooked and stir
11
Bring back the fried onions, add optional rose water and almonds and turn down the heat.