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     Title: Murgh Korma (Chicken In Cashew & Cream Sauce) PT 2
Categories: Chicken, Indian
     Yield: 2 Servings

          See part 1

 Next add the onions, ginger, and garlic and saute for 3 to 5 minutes
 until the onions starts to turn light brown. Add the soaked cashews
 and melon seeds (if using) next along with green chiles. Saute for 2
 to 3 minutes. Reduce the heat to very low now and add the coriander,
 turmeric, along with 2/3 cup hung yogurt. Do not stir immediately
 else the yogurt will curdle. Wait for atlas a minute and then slowly
 stir around to mix yogurt with everything else in the pot. Cook the
 yogurt along with the masala for 5 to 7 minutes on low heat until you

 see oil separating on the sides. Put the stove off, pick out the bay
 leaf & cinnamon, about half of the cloves & cardamom, and tip rest of
 the contents into a blender. The mixture is going to be hot so wait
 for 10 to 15 minutes before you start blending it. Blend. Do not use
 water if possible during blending. I do not make a very smooth paste,
 you could decide the texture of the sauce at this point.

 Meanwhile, in the same pot or another pot, heat up the 2 to 3 tb ghee
 on medium. When the ghee is hot enough, start searing the marinated
 chicken on both sides. You do not need to brown but a light sear is
 just about enough. You could do this is batches. Once all the chicken
 is seared, add all of it together along the blended sauce to the pot.
 Stir around on and cook on medium-low heat. The chicken will render
 its moisture and fat as it cooks and the sauce will thicken and
 deepen in color. Let cook until the chicken is about 95% cooked,
 about 6 to 8 minutes.

 Next, add the water depending on the desired consistency of sauce. I
 add 1/2 cup water along with crushed kasuri methi. Check and adjust
 the salt. Let come to a boil on medium. Next add the cream, saffron
 infused milk, cardamom powder, sugar, and raisins. Let simmer (not
 boil) for 8 to 10 minutes on very low heat. Once simmered, put off
 the heat and let sit covered for 2 hours.

 Garnish with chopped cilantro and serve.

 Recipe by sanjuro

 Recipe FROM: <gopher://sdf.org/1/users/sanjuro/indian-food/>

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