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Murgh Korma

Chef.Jim.Manzi's picture
Ingredients
  Broiler fryer chicken pieces 2 1⁄2 Pound (breasts and legs)
  Yogurt 1 Cup (16 tbs)
  Salt 3 Teaspoon
  Onions 2 , finely chopped
  Garlic 1 Clove (5 gm), crushed
  Ghee 1⁄2 Cup (8 tbs) (clarified butter)
  Whole cardamoms 4 , cracked
  Peppercorns 6
  Whole cloves 6
  Cinnamon stick 2 Inch (1 piece)
  Bay leaves 2 , crushed
  Turmeric 1 Teaspoon
  Coriander 1 Teaspoon
  Ground cumin seeds 1 Teaspoon
  Ground cayenne pepper 1 Teaspoon (chili pepper)
  Ground ginger 1⁄2 Teaspoon
  Lemon juice 2 Teaspoon
  Tomato puree 1 Cup (16 tbs)
  Chicken stock/Water 3⁄4 Cup (12 tbs)
Directions

MAKING
1. In a large bowl mix the chicken pieces with the yogurt and salt and set aside 1 hour.
2. In a pan saute the onions and garlic in ghee lightly until soft.
3. In cheesecloth bag tie the cracked cardamoms, peppercorns, cloves, cinnamon and bay leaves.
4. Add to onions with turmeric, coriander, cumin, chili pepper and ginger and simmer 5 minutes.
5. Add chicken pieces simmer 5 minutes longer, turning occasionally.
6. Covering tightly simmer 40 to 45 minutes until chicken is tender.
7. Add lemon juice, tomato puree and stock and cook 10 minutes longer.

SERVING
8. Serve the chicken with hot rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
6

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