Chicken Curry
MURG KORMA SHAJAHANI
Ingredients:
onions – 3
almonds – 5
coriander seeds – 1 tsp
red chilli – 1
cloves of garic – 4
piece of ginger – 1.5 cm
ghee – 4 tbsp
salt – 11/2 tsp
pepper powder – 1 tsp
curd – 1 cup
cream – 1/2 cup
a pinch of saffron
garam masala powder – 1/2 tsp
chicken cut into large pieces – 1
Method:
Grind one onion to a paste and finely chop the rest. Grind together the blanched almonds, coriander, red chilli, ginger and garlic. Mix this with the onion paste and marinate the chicken pieces in it for 2 hours.
Heat ghee in a pan and fry the chopped onions till golden brown. Remove. Add the marinated chicken to the oil left in the pan and fry till the liquid dries up. Add 1 cup of water, salt and pepper and pressure cook for 5-7 minutes.
Beat the curd. Add to the chicken and continue frying till the chicken completely dries up. Add the fried onion.
Whip the cream; mix the saffron to it add to the cooked chicken korma. Lastly add garam masala. Mix well and remove.
Serve with parathas, naans or plain chapatis.
Tags: bird, birds, chick, Chicken, cock, cook, cooking, cuisine, Curry, food, hen, india, Indian, korma, moorg, Murg, recipe, recipes, rooster, SHAJAHANI