Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, awadh murgh korma. One of my favorites food recipes. For mine, I am going to make it a little 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.
Awadh murgh korma is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Awadh murgh korma is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook awadh murgh korma using 21 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Awadh murgh korma:
- Make ready 500 gm boneless chicken cut into 1 pieces
- Prepare 2 onions grind to paste
- Make ready 3 tbsp clarified butter
- Get 4 cloves
- Get 2" cinnamon
- Get 4 green cardamom
- Take 1 tsp red chilli powder
- Make ready 1 small cardamom , powdered
- Prepare 6 tbsp yogurt, beaten
- Get 1/2 cup water
- Take to taste salt
- Take chicken marinade (marinate the chicken for 30 minutes)
- Take 1 & 1/2 tsp ginger paste
- Make ready 1 & 1/2 tsp garlic paste
- Make ready 1 tsp green chilli paste
- Get to taste salt
- Prepare Grind to a smooth paste
- Take 1 & 1/2 tsp white poppy / sesame seeds
- Make ready 3 tbsp fresh coconut , desiccated
- Get 50 gm cashew nuts
- Get a needed water
Mild and creamy chicken curry warrior. 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". A korma is not a curry, which is a misnomer for many dishes in the Indian repertoire.
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.
A korma is in a class of its own. It's an elegant, saucy concoction that's typically not very spicy hot, explains Sahni. Delicious Shahi Mushroom Korma / Plant Based Recipe. Lavand-e-murgh is a traditional Afghani meat dish which means chicken in yoghurt. Masaledar and creamy, this chicken dish is an absolute winner.
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