MURG KORMA.

Murg korma is a very popular recipe in India and fellow Asian countries. This mildly flavored, creamy dish is made with marinated chicken cooked in a nice rich sauce. The dish is infused with aromatic spices like cardamom, cinnamon and cloves.This recipe is best paired with Basmati Rice,Naan or Roti. Garnish with your favorite condiments and win the hearts of your Guests and Family alike.

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Many years back when I and my spouse we were living in Pune,we used to get TIMES OF INDIA newspaper, Every Saturday and Sunday they had the Pune Times supplement along with the paper.I used to eagerly wait for this supplement because along with sports,movie,puzzles it also had a recipe section. I read this recipe in that paper. Though I do not have the original cutting of that paper, I will like to give credit to the original chef,who shared this recipe. Because since then it's my favorite. While I share that recipe, do check out my Pepper Chicken recipe too.Have shared the link below. ⬇️

https://tikkazndcurriez.in/pepper-chicken/

Try the Pepper Chicken Recipe, It's amazingly tasty.

• MURG KORMA :
• INGREDIENTS:
• Boneless chicken : 1/2 kg.
• Onions: medium 3 ( grated)
• Garlic paste : 1 teaspoon ( TSP)
• Ginger paste : 1 TSP
• Poppy seeds: 1 tablespoon ( blend it to fine powder. )
• Almonds : - 6 tablespoon.
• Green cardamom : 10 to 12 made into fine powder.
• Javitri :1/2 teaspoon (powdered)
• Nutmeg : 1/4 th teaspoon.
• Garam masala powder: 1TSP
• Oil/Fat : 3 tablespoon.
• PREPARATION :
• Heat the pan on medium heat, add oil when the oil is heated, to this add the grated onions, fry till golden brown.
• Add the Ginger and garlic pastes,stir,till the raw aroma dissipates.
• To this now add the chicken, stir till the chicken loses its raw taste and becomes golden brown.
• To this mix,add nearly a cup of water and boil the chicken in it for nearly about 10 minutes. Stir and blend in the poppy powder,almonds, cardamom powder and stir for about a minute.
• Add milk javitri and nutmeg powder and cook over low heat,till the gravy starts to thicken.
• Add salt and the garam masala, cook for another 5 minutes.
• Garnish with your favorite condiments like Fried onions, cilantro, mint or grated almonds, serve hot with Naan or roti.