Awadh murgh korma
Awadh murgh korma

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, awadh murgh korma. It is one of my favorites food recipes. For mine, I am going to 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 popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. 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 have to prepare a few ingredients. You can cook awadh murgh korma using 21 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Awadh murgh korma:
  1. Get 500 gm boneless chicken cut into 1 pieces
  2. Prepare 2 onions grind to paste
  3. Make ready 3 tbsp clarified butter
  4. Prepare 4 cloves
  5. Take 2" cinnamon
  6. Get 4 green cardamom
  7. Get 1 tsp red chilli powder
  8. Get 1 small cardamom , powdered
  9. Make ready 6 tbsp yogurt, beaten
  10. Get 1/2 cup water
  11. Make ready to taste salt
  12. Get chicken marinade (marinate the chicken for 30 minutes)
  13. Take 1 & 1/2 tsp ginger paste
  14. Make ready 1 & 1/2 tsp garlic paste
  15. Make ready 1 tsp green chilli paste
  16. Take to taste salt
  17. Get Grind to a smooth paste
  18. Prepare 1 & 1/2 tsp white poppy / sesame seeds
  19. Prepare 3 tbsp fresh coconut , desiccated
  20. Make ready 50 gm cashew nuts
  21. Take 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:
  1. In a heavy bottomed pan, heat the clarified butter.
  2. Add the cloves, cinnamon and green cardamom.sir for a few minutes.
  3. Add the onion paste and saute on medium flame until the onion water dries up.
  4. Add the marinated chicken along with the red chilli powder. Saute for a few minutes.
  5. Add the cashew nuts - coconut paste and yogurt along with 1/2 cup of water and salt.
  6. Mix well until all the ingredients are well combined.
  7. Cover and cook on low flame until the chicken is cooked and desired consistency is reached.
  8. Sprinkle with black cardamom powder.
  9. Garnish with chopped coriander leaves, sedless raisins and fried chopped cashew nuts.
  10. 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.

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