Murghi Korma (Chicken Korma)
s
Source and licence
"Murghi Korma (Chicken Korma)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Murghi_Korma_(Chicken_Korma), revision 4630284), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Murghi_Korma_(Chicken_Korma)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630284
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
India. Associated with India by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 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)
Method
- 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.