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 Murgh Korma (Curried Chicken) 
  • 1 medium Chicken
  • 1 inch Ginger
  • 6 medium Onions
  • 12 Garlic cloves
  • 5 Cardamoms (green)
  • 1/2 teaspoon Cumin seeds
  • 1/4 teaspoon Black pepper
  • 3 Red chillies
  • Salt (As per taste)
  • 1 pinch Nutmeg powder
  • 10 Blanched almonds
  • 1 cup Curd
  • 85 grams Khoya
  • 1 teaspoon Chopped coriander leaves
  • 5-7 drops Kewda essence
  • 4 tablespoons Oil
  • 2 cups Hot water
Slice the ginger, and 3 onions finely. Fry the onions until golden brown and cruch and keep aside. Grind the other 3 onions into a paste Crush and soak the garlic cloves in 1/2 cup of hot water, retain the water for use.

Clean and wash chicken, remove skin and cut into 8 pieces. Heat oil and fry the onion paste golden, add chicken pieces, peppercorns, bayleaves, red chillies, salt, cumin seeds, cardamoms and sliced ginger and brown, sprinkling with garlic water.

Add hot water and simmer covered until chicken is tender, adding more water if required. Now blend in curd, crushed khoya, fried onions that were kept aside, almond paste and allow to simmer, stirring ocassionally for 5 minutes. Sprinkle with a few drops of kewra essence and nutmeg. If desired, garnish with coriander leaves.

Serve hot. Goes well with plain bread or boiled rice.

Other Details
Serves: 4 Time: 40 mins.

Rating: Not rated yet.

Category: Main Course | State: Uttar Pradesh | Submitted by: System


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