Mughlai Murgh Korma (Mohali braised chicken/Chicken Korma) recipe

Mughlai Murgh Korma (Mohali braised chicken/Chicken Korma) recipe

Ingredients (serves 2)
For the sauce
  •     4 cloves
  •     1 medium/small cinnamon stick
  •     3 black peppercorns
  •     5 green cardamom pods
  •     2 tablespoons of desiccated coconut
  •     1-2 tsp garlic paste
  •     2 tbsp almond powder
  •     1-2 tsp ginger paste
  •     1tsp ground turmeric
  •     2 tsp cumin seeds
  •     2 pints of natural yoghurt
  •     Salt & pepper
  •     1 large onion
For the chicken
  •     2 chicken breasts
  •     1-2 eggs
  •     1-2 tsp garlic paste
  •     1-2 tsp ginger paste
  •     1-2 tsp garam masala
  •     Knife
  •     Chopping board
  •     Frying pan
  •     Medium/large saucepan
  •     Measuring jug
  •     Fork, or whisk
Prep (10-15 minutes)
  1.     Start by cutting the chicken however you like, i prefer to dice it into fairly large cubes, usually about an inch in size. Beat the egg in a measuring jug with the other ingredients ‘for the chicken’, when fully mixed add the chicken to the measuring jug and mix again to coat the chicken.
  2.     Finely dice the onion.
  3.     Warm the frying pan up on a medium-high heat (with no oil). When it’s hot add the coconut to roast it, make sure you keep it moving constantly so it doesn’t burn, you’re looking for a nice brown colouring but not black, it should take a minute or two.
  4.     Now turn the heat down to medium and add a little oil or butter, fry the chicken off until cooked through and remove from the pan onto a plate/bowl.
Cooking method (20-30 minutes)
  1.     Now we can get onto making the sauce, heat some oil in a saucepan on a lowish heat and add the whole spices (cinnamon stick, cloves, peppercorns, cardamoms & cumin seeds) and cook until lightly coloured.
  2.     Add the onion and garlic, turn the heat up a little and cook for another 3-5 minutes while stirring.
  3.     Add the remaining ingredients except for the yoghurt (coconut, ginger paste, turmeric and almond powder) and cook for another 3-5 minutes.
  4.     Take the pan off the heat and let it cool down a little. Get a desert spoon and take 1 tbsp of yoghurt and mix into the saucepan, keep doing this until all the yoghurt is mixed into the sauce. We do this because if you add all the yoghurt at once into the hot pan it will split, your sauce will look horrible, and won’t have a smooth creamy texture.
  5.     Return the pan to a medium-low heat and add the cooked chicken, cook for 10+ minutes, serve and be merry.
“Eating too much curry can put you in a spice induced korma”

A Korma is a dish that actually originated in India, as opposed to something like a chicken tikka.

The English name ‘Korma’ come from the Urdu for qormā, which means “braise” referring to how its traditionally cooked.

If you’re not a huge fan of a korma, try this recipe, it changed my mind!

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