Murgh Qorma

Published under: Chicken

Mughlai Chicken in rich gravy
Boneless Chicken – 375 to 400 gms, cut into bite-sized pieces
Onions – 2, finely chopped
Saffron Strands – a small pinch, soaked in 1 tsp warm milk
Oil – 1/2 cup
Salt as per taste

Grind to a paste:
Ginger Garlic Paste – 1 tsp
Cloves – 1
Cinnamon – 1/2 inch stick
Dry Red Chillies – 2 to 3
Green Cardamom – 1
Cumin Seeds – 1/2 tsp

1. Heat oil in a pan over moderate flame.
2. Saute the onions till light brown.
3. Add the ground masala paste and reduce flame to low.
4. Fry till the oil separates.
5. Add the chicken pieces and fry till the chicken is well coated with the masala.
6. Pour 2 to 3 cups of water.
7. Add salt and bring to a boil.
8. Simmer till the chicken pieces become tender.
9. Sprinkle the saffron milk mixture and cover the pan with a lid.
10. Cook on low flame for a few more minutes.
11. Remove any excess fat.
12. Serve hot.

Anjali Anand
Anjali Anand
Anjali is a visionary woman entrepreneur with extraordinary talents. With 11+ years of experience in the L&D industry, she is the co-founder of a health food start-up empowering people to stay fit through food. Anjali has won numerous accolades including Upcoming Women Entrepreneur of the Year and Visionary Women's award for Innovation in Entrepreneurship. She has also been invited to participate in various programmes on leading TV channels.

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