Murgh Korma

                                                               
Category:           Main course
Cooking time:    30 minutes
Serves:               4


Murgh korma recipe is a Muglai special dish. Curd and cashew nuts paste gives the dish its creaminess, but what makes it really special are the fragrant spices.


Ingredients:

600 grams Chicken  (boneless)

6 grams Ginger paste

15 grams Garlic paste

4 tbsp Oil

1 tsp Coriander powder

1 tsp Cumin seeds powder

3 Onions

1 piece Cinnamon stick

4 Cloves

500 grams Curd (well beaten)

6 Green chillies

1/2 tsp Turmeric

20 ml Vinegar

100 grams Cashew nuts (soaked).

Salt to taste

Coriander leaves for garnishing.


Method:

1. Shallow fry the onions, cashews, green chillies, cinnamon stick and cloves. Make a fine paste of it.

2. Take oil in a kadhai, add onion, cashew,green chilli paste.

3. Add ginger garlic paste, coriander powder, cumin seeds  powder, turmeric and salt.

4. Add chicken and saute it along for a while. Let it cook till the gravy leaves the oil.

5. Add well beaten curd and cook till the chicken is done.

6. Add vinegar and garnish with  lots of coriander leaves.

7. Serve hot.

..............................................ENJOY YOUR DISH............................................................