Murgh Korma

Published under: Chicken

Ingredients:
1 medium Chicken, disjointed
1/4 Coconut
100 gms Onions, grated
1 cup Curd
25 gms Cashewnuts
25 gms Charoli
2 tblsp Til seeds
1 tblsp Ginger paste
1 tblsp Garlic paste
4 Cloves
4 Cardamoms
1 small Cinnamon stick
2 Bay leaves
1/4 tsp Nutmeg, grated
250 gms small Potatoes, boiled and peeled
2 tblsp Lime juice
Salt to taste

Method:
1. Roast and grind together coconut, nuts and til.
2. Mix the ground paste into the curd along with ginger, garlic and onions.
3. Add to the mixture, chicken and set aside for 1 hour.
4. Heat 100 gms of oil and put in the whole spices.
5. When they crackle, add the chicken along with the marinade.
6. Cook over a slow fire till dry and the oil comes to the top.
7. Then add the remaining spices and cover the contents with hot water.
8. When the chicken is cooked, add lime juice and potatoes.
9. Remove the curry from fire after a few minutes.
10. Garnish with coriander leaves and serve.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

3 comments

sarosh March 16, 2011 - 10:50 am

good

Reply
reshma August 16, 2010 - 2:05 am

without chilli, it is boring

Reply
miss nancy lewis May 8, 2010 - 8:56 am

hi..this dish is soooooooo delicious i will try today dekho kaise banta hai sub khane ke liye betaab hai

Reply

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