Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, awadh murgh korma. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Awadh murgh korma is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Awadh murgh korma is something which I have loved my whole life. They’re nice and they look wonderful.
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.
To begin with this particular recipe, we must 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:
- Prepare 500 gm boneless chicken cut into 1 pieces
- Prepare 2 onions grind to paste
- Prepare 3 tbsp clarified butter
- Make ready 4 cloves
- Take 2" cinnamon
- Make ready 4 green cardamom
- Take 1 tsp red chilli powder
- Get 1 small cardamom , powdered
- Get 6 tbsp yogurt, beaten
- Prepare 1/2 cup water
- Prepare to taste salt
- Get chicken marinade (marinate the chicken for 30 minutes)
- Make ready 1 & 1/2 tsp ginger paste
- Take 1 & 1/2 tsp garlic paste
- Prepare 1 tsp green chilli paste
- Make ready to taste salt
- Make ready Grind to a smooth paste
- Get 1 & 1/2 tsp white poppy / sesame seeds
- Get 3 tbsp fresh coconut , desiccated
- Get 50 gm cashew nuts
- Get a needed water
Creamy Indian Chicken Curry (Murgh Korma). Korma originates in northern India and appeals to all taste palates, ranging from mild to medium-hot for a family-friendly dish. In this chicken korma dish, almond meal adds extra depth, flavor, and richness. Mild and creamy chicken curry warrior.
Instructions 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". Murgh musallam (whole chicken) is a Mughlai dish originating from the Indian subcontinent. It consists of whole chicken marinated in a ginger-garlic paste, stuffed with boiled eggs and seasoned with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chilli. Murgh Shahi Korma Recipe, Learn how to make Murgh Shahi Korma (absolutely This Murgh Shahi Korma recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food.
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