Awadh murgh korma
Awadh murgh korma

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, awadh murgh korma. It is one of my favorites. This time, I am going to make it a bit unique. 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. Black pepper and pomegranate marinated chicken.

Awadh murgh korma is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Awadh murgh korma is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook awadh murgh korma using 21 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Awadh murgh korma:
  1. Get boneless chicken cut into 1 pieces
  2. Prepare onions grind to paste
  3. Take clarified butter
  4. Get cloves
  5. Make ready cinnamon
  6. Make ready green cardamom
  7. Make ready red chilli powder
  8. Take cardamom , powdered
  9. Prepare yogurt, beaten
  10. Get water
  11. Make ready salt
  12. Get chicken marinade (marinate the chicken for 30 minutes)
  13. Take ginger paste
  14. Take garlic paste
  15. Get green chilli paste
  16. Prepare salt
  17. Prepare Grind to a smooth paste
  18. Prepare white poppy / sesame seeds
  19. Take fresh coconut , desiccated
  20. Prepare cashew nuts
  21. Get water

But this version is traditional and a lot healthier as Chicken korma cooked with yoghurt, turmeric and chilli. Creamy Indian Chicken Curry (Murgh Korma). 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.

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.

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. 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.

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