Cookbook:Murghi Korma (Chicken Korma)
Appearance
Murghi Korma (Chicken Korma) | |
---|---|
Category | Indian recipes |
Servings | 4 |
Time | 50 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes |South Asian cuisines
Ingredients
[edit | edit source]Marinade
[edit | edit source]- Whole chicken, skinned and cut into medium pieces; ideally into 6 pieces if using baby chicken
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1½ tsp coriander powder
- 1½ tsp cumin powder
- ½ tsp nutmeg powder (optional)
- 1 tbsp Greek yogurt
Cooking
[edit | edit source]- 2 medium sized onions, chopped
- 6–8 cardamom pods
- 3–5 whole cloves
- 1 medium cinnamon stick
- Black pepper, crushed, according to taste
- 1–2 tbsp ghee or butter
- Salt, according to taste
- 1 tbsp sugar
Serving
[edit | edit source]- 2 tbsp coconut cream/crushed coconut
- ½ cup single cream
- 4–6 threads saffron
- A few drops rosewater (optional)
- 1 tbsp toasted flakes of almonds for decoration (optional)
Procedure
[edit | edit source]- Combine the chicken with all the marinade ingredients, cover the bowl with cling film, and leave in the fridge to marinate for 1–3 hours.
- Fry the onions in ghee until it starts to turn brown but still soft. Do not fry to crispiness. Take out the onion with slotted spoon and set aside.
- Add the marinated chicken to the hot ghee and cook over medium heat.
- Dry toast the whole spices in a hot frying pan for 1 minute until aromatic.
- Add the whole spices and black pepper to the chicken.
- Stir occasionally and cook covered.
- When water starts to separate from the chicken, add coconut cream, salt and sugar.
- Add boiling water if chicken starts to dry up before its cooked.
- Warm the single cream in microwave and add saffron to it.
- Stir in cream when almost cooked.
- Remove from the heat, and serve with fried onions, rose water, and almonds.
Notes, tips, and variations
[edit | edit source]- Serve with warm pilaf rice.
- Korma, being a mild dish, can be a good introduction to South Asian cuisines, especially for those who like to avoid too spicy or too hot dishes.
- Ethnic ingredient shops often sell premade fried onion packs.