Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, awadh murgh korma. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Murgh Awadhi Korma is a classic dish from Lucknow. This recipe I have adopted from Indian Master Chef Harjeet Kumar , a brilliant chef with awesome talent. Due to non availability of certain ingredients. Black pepper and pomegranate marinated chicken.
Awadh murgh korma is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Awadh murgh korma is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook awadh murgh korma using 21 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Awadh murgh korma:
- Get 500 gm boneless chicken cut into 1 pieces
- Prepare 2 onions grind to paste
- Prepare 3 tbsp clarified butter
- Get 4 cloves
- Make ready 2" cinnamon
- Make ready 4 green cardamom
- Make ready 1 tsp red chilli powder
- Take 1 small cardamom , powdered
- Take 6 tbsp yogurt, beaten
- Take 1/2 cup water
- Get to taste salt
- Take chicken marinade (marinate the chicken for 30 minutes)
- Get 1 & 1/2 tsp ginger paste
- Take 1 & 1/2 tsp garlic paste
- Prepare 1 tsp green chilli paste
- Make ready to taste salt
- Prepare Grind to a smooth paste
- Get 1 & 1/2 tsp white poppy / sesame seeds
- Get 3 tbsp fresh coconut , desiccated
- Make ready 50 gm cashew nuts
- Take a needed water
Creamy Indian Chicken Curry (Murgh Korma). Murgh musallam (whole chicken) is a Mughlai dish originating from the Indian subcontinent. It consists of whole chicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chilli. A korma is not a curry, which is a misnomer for many dishes in the Indian repertoire.
Instructions to make Awadh murgh korma:
- In a heavy bottomed pan, heat the clarified butter.
- Add the cloves, cinnamon and green cardamom.sir for a few minutes.
- Add the onion paste and saute on medium flame until the onion water dries up.
- Add the marinated chicken along with the red chilli powder. Saute for a few minutes.
- Add the cashew nuts - coconut paste and yogurt along with 1/2 cup of water and salt.
- Mix well until all the ingredients are well combined.
- Cover and cook on low flame until the chicken is cooked and desired consistency is reached.
- Sprinkle with black cardamom powder.
- Garnish with chopped coriander leaves, sedless raisins and fried chopped cashew nuts.
- Serve hot with Indian flatbread like roomali rotis.
It consists of whole chicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chilli. A korma is not a curry, which is a misnomer for many dishes in the Indian repertoire. A korma is in a class of its own. It's an elegant, saucy concoction that's typically not very spicy hot, explains Sahni. Delicious Shahi Mushroom Korma / Plant Based Recipe.
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