Murghi Korma (Chicken Korma)
Murghi Korma (Chicken Korma) — a indian recipe, 20 ingredients, about 50 min.
contains dairycontains nutscontains meat
Ingredients
US
Metric
- 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
- 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
- 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)
Make it lactose-friendly
- 1 tbsp Greek yogurt → lactose-free or coconut yogurt
- 1–2 tbsp ghee or butter → plant butter, ghee (mostly lactose-free), or olive oil
- 2 tbsp coconut cream/crushed coconut → lactose-free cream or coconut cream
- ½ cup single cream → lactose-free cream or coconut cream
Steps
- 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.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0