Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, awadh murgh korma. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look 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 on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Awadh murgh korma is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have awadh murgh korma using 21 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Awadh murgh korma:
- Make ready 500 gm boneless chicken cut into 1 pieces
- Prepare 2 onions grind to paste
- Get 3 tbsp clarified butter
- Make ready 4 cloves
- Prepare 2" cinnamon
- Take 4 green cardamom
- Take 1 tsp red chilli powder
- Take 1 small cardamom , powdered
- Prepare 6 tbsp yogurt, beaten
- Take 1/2 cup water
- Take to taste salt
- Take chicken marinade (marinate the chicken for 30 minutes)
- Prepare 1 & 1/2 tsp ginger paste
- Get 1 & 1/2 tsp garlic paste
- Prepare 1 tsp green chilli paste
- Prepare to taste salt
- Get Grind to a smooth paste
- Make ready 1 & 1/2 tsp white poppy / sesame seeds
- Make ready 3 tbsp fresh coconut , desiccated
- Prepare 50 gm cashew nuts
- Get 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.
Steps 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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