Murg Korma - A rich Mughlai Chicken dish cooked in rich gravy. Use boneless chicken pieces for that special natural taste.
Recipe Ingredients
* Chicken Pieces (boneless) - 750g
* Cooking Oil - 1 cup
* Onions (chopped) - 4
* Saffron (soaked in 1 tsp milk) - A Pinch
* Salt to taste
Spice Paste Ingredients
* Ginger (grated) - 1" piece
* Garlic cloves - 2
* Cloves - 2
* Cinnamon 1" stick - 1
* Dried Red Chillies - 4
* Green Cardamom - 2
* Cumin Seeds - 1 tsp
Preparation
First prepare the spice paste by grinding the spice ingredients together. Keep aside.
Take a pan and heat oil in it. Once it is hot, saute onions till they turn light brown. Add the spice paste and fry over low heat till the oil separates.
Add the chicken and fry for a while till the chicken is well coated with the spices. Add salt, about 4 cups of hot water and bring to the boil, then reduce heat and simmer till chicken is tender. Sprinkle the saffron mixture. Cook, covered on a very low heat for a few more minutes.
Drain excess fat before serving. Serve hot with Tandoori Naan.
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