Title: Murgh Korma (Chicken In Cashew & Cream Sauce)
Categories: Chicken, Indian
Yield: 2 Servings
MMMMM--------------------------MARINADE-------------------------------
1 1/4 lb Chicken thighs;
- boneless & skinless;
- cut into bite size pieces
1/2 tb Fresh lemon juice
3 tb Plain whole milk hung
- yogurt (not Greek)
3/4 ts Garam masala
1/2 ts White pepper powder; scant
1/2 ts Salt
2 cl Garlic; minced
MMMMM---------------------------SAUCE--------------------------------
3 tb Oil; any neutral oil
4 Cloves
5 Green cardamom; up to 6
1 Cinnamon stick (1/2");
- see notes
1/4 ts Shahjeera (caraway seeds)
2 sm Javitri blades (mace)
1 lg Tejpatta (Indian bay leaf)
3/4 c Onion; chopped
1 1/2 ts Fresh garlic; chopped
1 1/2 ts Fresh ginger; chopped
2 Thai bird green chiles;
- up to 3, chopped,
- adjust to tolerance
1 ts Coriander powder
1/4 ts Turmeric powder; scant
6 tb Raw broken cashews -OR-
5 tb Whole cashews
2 tb Melon seeds; skip if not
- available
2/3 c Plain whole milk hung
- yogurt (not Greek)
2 tb Ghee; up to 3 tb
1/2 c Water; or to desired
- consistency
1/2 ts Kasuri methi
- (dried fenugreek leaves)
- (optional)
Salt; to taste
5 tb Heavy cream; or to taste
1 pn Saffron; generous,
- good quality, crushed,
- soaked in:
1 tb Milk; warm
1/4 ts Green cardamom powder
1/2 ts Sugar
2 tb Golden raisins; up to 3 tb
Cilantro;
- chopped, for garnish
Notes:
I like to use dark chicken meat when making curries but you can go
ahead and use chicken breast in this recipe too.
Even bone in chicken will work. Just remember to adjust the cooking
time so that the meat doesn't dry out or remain uncooked.
Hung yogurt is nothing but yogurt tied up in a cheesecloth/muslin and
hung for 30 to 40 minutes to let its water drain.
Indian cinnamon is very sharp as compared to western sweet cinnamon.
If using the latter, go ahead and add a bit more.
If you prefer more of a whitish korma, skip the turmeric and just add
the saffron strands (without soaking in milk) at the end.
Wash the chicken pieces and pat dry using a paper towel. Mix up lemon
juice, 3 tb yogurt, garam masala, pepper powder, salt, ginger &
garlic in a small bowl to a thick paste and rub this paste over the
chicken. Marinate the chicken for atleast 4 hours or preferably
overnight, refrigerated.
When ready to cook the korma, takeout the chicken from the
refrigerator and let sit on the kitchen counter. Soak the cashews and
melon seeds (if using) in 1/2 cup water for 10 minutes. Drain and
discard the water.
In a heavy bottomed pot or kadhai, heat up the oil on medium high.
Add the cloves, cardamom, mace, shahjeera, cinnamon, tejpatta to hot
oil and let the whole spices crackle, about 8 to 10 seconds or until
you smell an aroma.
