Murgh Korma
 

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Murgh Korma is cooked with coconut and yoghurt. This delicious chicken preparation is often eaten with rotis/chapatis/naan. An easy preparation for a dinner party...

 

Serving Size: 2 persons

Ingredients:

Chicken - 500 g, cut into 6 pieces

Onions - 2 medium (about 300 g), sliced

Ginger - 1tsp, grated

Garlic - 1 tsp, grated

Coriander Powder - 1 tsp

Turmeric - 1/4 tsp

Garam Masala powder - one pinch

Plain Yoghurt/Doi - 2 tbsp, heaped

Chilli powder - 1/2 tsp

Cilantro/Coriander - 2 tbsp, finely chopped

Coconut - 2 tbsp, grated

Mint Leaves - 1/4 tsp, finely chopped

Salt - To taste

Oil - 3 tbsp

 

 

Preparation:

  1. Marinate the chicken pieces with ginger, garlic, coriander powder, turmeric and salt for 20 minutes.

 

Cooking procedure:

  1. Heat oil in a kadhai. Add the onions and fry for 6-7 minutes, with constant stirring, on medium-high heat till they are golden brown (as shown below).

  1. Add marinated chicken and fry on medium heat for 4 minutes.

  2. Mix 2 tbsp water with doi (curd), and add to the chicken. Cook for 4 minutes on medium heat.

  3. Then add chilli powder, coconout, cilantro (dhonepata), and mint leaves. Mix well and cook for 2 minutes.

  4. Add 1/2 cup warm water. Cover and simmer for 15-20 minutes. Adjust gravy consistency as desired.

                    

Serving Suggestions:

Serve with naan, pulao, or white rice.