Chicken Korma | Murgh Korma
Chicken Korma (Murgh Korma)
Servings: 6 people
Equipment
- large thick bottomed pan
- Large bowl
- mixer grinder
Ingredients
Marination
- 1 kg Chicken (Chicken with bones like thighs or legs or whole chicken)
- 1 1/2 tbsp Ginger garlic paste
- 2 tbsp Yogurt
- 1 tsp Chilli powder
- 1 tsp Kashmiri Chilli powder
- 1/2 tsp Turmeric pwd
- 1 1/2 tbsp Coriander powder
- Salt
For the Curry
- 4-5 Onion thinly sliced
- 1 cup Yogurt whisked
- 2 Green chillies
- 2 Bay Leaves
- 4-5 Green Cardamoms
- 1 Black Cardamom
- 1 inch Cinnamon
- 5-6 Cloves
- 2-3 tsp Kewra water
- pinch of Saffron
- 5-6 tbsp Ghee / oil (you can use half oil and half ghee)
Ground to smooth paste
- 7-8 Cashew nuts soaked in hot water
- 7-8 Almonds soaked in hot water
- 1-2 tbsp Raisins soaked in hot water
Fresh Garam masala powder
- 2 Green Cardamom
- 3-4 Cloves
- 1/2 inch Cinnamon
- 1 tsp Shahi jeera
- 6 Black peppercorns
- 1/4 Nutmeg
- small piece of Mace
Instructions
- Add all the ingredients listed under marination and mix everything well and keep it marinated for at least 30 mins. The longer the better.
- Now add the nuts and raisins in a mixer grinder and ground into a fine paste. keep it aside.
- Heat 4 tbsp of oil in a wide heavy bottomed pan on medium heat. Now add the onions and fry them on a steady heat stirring occasionally.
- Once the onions starts turning golden stir frequently or else it will burn from the bottom. When the onions turn lovely golden brown in colour drain and place it on a kitchen towel. Keep it aside and let it rest for some time.
- In the same pan add the rest of the oil and heat it on medium high heat. when hot temper it with bay leaves, cinnamon, green and black cardamoms, cloves and sauté until beautiful aroma rises.
- Now add the marinated chicken and fry it on medium heat for 7-8 minutes stirring frequently.
- Next reduce the heat and add the whisked yogurt and mix it well.
- Stir in the nut and raisin paste and green chillies and mix everything. Cover and cook for 8-10 minutes on medium low heat, stirring occasionally.
- Now add the fried onions in a mixer grinder and whizz it a few times. Do not make a paste just roughly ground it. (Keep away a tbsp of fried onion for garnishing later)
- After 8-10 minutes add in the roughly ground fried onions and add it to the chicken. Mix it well.
- Cover and cook for further 10 -12 minutes.
- Meanwhile in a pestle motor or mixer grinder add the garam masala ingredients and ground it to a fine powder.
- By now the chicken should be fully cooked. Add the freshly prepared garam masala powder along with saffron and kewra water and mix it well. cook for 1-2 minutes more tehn turn off the heat.
- Garnish with some nuts and fried onion and serve it hot with pulao or roti or naan.
