MURG KORMA.

Murg korma is a very popular recipe in India and fellow Asian countries. This mildly flavored, creamy dish is made with marinated chicken cooked in a nice rich sauce. The dish is infused with aromatic spices like cardamom, cinnamon and cloves.This recipe is best paired with Basmati Rice,Naan or Roti. Garnish with your favorite condiments and win the hearts of your Guests and Family alike.

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Many years back when I and my spouse we were living in Pune,we used to get TIMES OF INDIA newspaper, Every Saturday and Sunday they had the Pune Times supplement along with the paper.I used to eagerly wait for this supplement because along with sports,movie,puzzles it also had a recipe section. I read this recipe in that paper. Though I do not have the original cutting of that paper, I will like to give credit to the original chef,who shared this recipe. Because since then it’s my favorite. While I share that recipe, do check out my Pepper Chicken recipe too.Have shared the link below. ⬇️

https://tikkazndcurriez.in/pepper-chicken/

Try the Pepper Chicken Recipe, It’s amazingly tasty.

• MURG KORMA :
• INGREDIENTS:
• Boneless chicken : 1/2 kg.
• Onions: medium 3 ( grated)
• Garlic paste : 1 teaspoon ( TSP)
• Ginger paste : 1 TSP
• Poppy seeds: 1 tablespoon ( blend it to fine powder. )
• Almonds : [peeled and grated] – 6 tablespoon.
• Green cardamom : 10 to 12 made into fine powder.
• Javitri :1/2 teaspoon (powdered)
• Nutmeg : 1/4 th teaspoon.
• Garam masala powder: 1TSP
• Oil/Fat : 3 tablespoon.
• PREPARATION :
• Heat the pan on medium heat, add oil when the oil is heated, to this add the grated onions, fry till golden brown.
• Add the Ginger and garlic pastes,stir,till the raw aroma dissipates.
• To this now add the chicken, stir till the chicken loses its raw taste and becomes golden brown.
• To this mix,add nearly a cup of water and boil the chicken in it for nearly about 10 minutes. Stir and blend in the poppy powder,almonds, cardamom powder and stir for about a minute.
• Add milk javitri and nutmeg powder and cook over low heat,till the gravy starts to thicken.
• Add salt and the garam masala, cook for another 5 minutes.
• Garnish with your favorite condiments like Fried onions, cilantro, mint or grated almonds, serve hot with Naan or roti.

MURG KORMA.

Recipe by Lina@tikkazndcurriez. Course: Blog

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

700- 800

kcal

Murg korma is a dish fit for royalty, creamy, smooth texture, soft and tender chicken, lovely aromatic spices,yogurt and herbs. The aroma will tantalize you. It is a perfect blend of nutrition and flavor.

Ingredients

• Boneless Chicken : 1/2 Kg.

• Onions : Medium 3 ( Grated)

• Garlic paste : 1 teaspoon.

• Ginger paste : 1 teaspoon.

• Poppy seeds : 1 tablespoon [ Grind it to a fine paste. ]

• Almonds : 6 tablespoon [ Soaked overnight,peeled and grated.]

• Green Cardamom: 10 to 12 made into fine powder.

• Javitri ( maize) : 1/2 teaspoon as it has a strong dominating flavor.

• Nutmeg powder : 1/4 th teaspoon.

• Garam masala powder: 1TSP

• Oil/ Fat : 3 tablespoon.

• Curd/ Yogurt : 2 tablespoon

• Milk : 2 tablespoon.

Directions

• Heat the pan on medium heat,add oil,when the oil has been heated, add the grated onions,fry till golden brown.
• When the onions are turning golden brown, add the ginger and garlic paste, stir well to diffuse the raw aroma.
• Once the ginger garlic paste has been nicely stirred with the onions, add the Chicken. Keep stirring until the chicken becomes golden brown and the raw smell evaporates.
• Now add nearly a cup of water in the chicken mix for around 10 minutes cover and cook,stirring in between.
• After 10 minutes, remove the lid,add all the remaining ingredients like the poppy seed paste,almonds, cardamom, add 2 to 3 tablespoon milk, curd,nutmeg powder, javitri powder stir all the ingredients, add salt and Garam masala, check the consistency, cover the lid once again for about 5 minutes for all the spices to blend well and get infused nicely. It’s done.
• Garnish with fried onions, mint leaves, cilantro or some dry fruits, serve hot with Naan Roti or steaming hot Pulao rice.

Notes

• The chicken can be interchanged to Tofu or paneer.
• Pre – prep of certain ingredients done overnight will give better results in terms of taste and flavor.