Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, awadh murgh korma. It is one of my favorites. This time, I’m gonna make it a little bit tasty. 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.
Awadh murgh korma is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Awadh murgh korma is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook awadh murgh korma using 21 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Awadh murgh korma:
- Prepare 500 gm boneless chicken cut into 1 pieces
- Prepare 2 onions grind to paste
- Get 3 tbsp clarified butter
- Prepare 4 cloves
- Get 2" cinnamon
- Take 4 green cardamom
- Make ready 1 tsp red chilli powder
- Prepare 1 small cardamom , powdered
- Make ready 6 tbsp yogurt, beaten
- Make ready 1/2 cup water
- Get to taste salt
- Get chicken marinade (marinate the chicken for 30 minutes)
- Get 1 & 1/2 tsp ginger paste
- Get 1 & 1/2 tsp garlic paste
- Prepare 1 tsp green chilli paste
- Prepare to taste salt
- Make ready Grind to a smooth paste
- Get 1 & 1/2 tsp white poppy / sesame seeds
- Make ready 3 tbsp fresh coconut , desiccated
- Prepare 50 gm cashew nuts
- Get a needed water
Korma originates in northern India and appeals to all taste palates, ranging from mild to medium-hot for a family-friendly dish. Tender chicken is cooked in a gravy made with onions, green chilies. This Chicken or Murgh Korma is my version, but with so many different kormas out there, you're more than I haven't used coconut as is generally used in Indian Chicken Korma Recipe, Hyderabadi. Mild and creamy chicken curry warrior.
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.
Youngest of the warrior-clan Murgh, he combines spiced chicken pieces in a mild yet piquant sauce. His smooth tongue makes him popular with the ladies. "Murgh" is a Persian word used in Indian cooking meaning, "Chicken". 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.
So that is going to wrap it up with this special food awadh murgh korma recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
