Directions
Murg Zafrani Korma
Ingredients
For Marinating Chicken
Chicken (curry cut) (चिकन) – 1 kg
Salt (नमक) – 1½ tsp
Ginger garlic paste (अदरक लहसुन पेस्ट) – 2 tbsp
Hamdard Khaalis Zafrani Garam Masala (गरम मसाला) – 1 tsp
For Oil
Mustard oil (सरसों तेल) – ⅓ cup
Garlic chopped (लहसुन) – 2 tsp
Water (पानी) – ¼ cup
For Frying
Onion sliced (प्याज़) – 1½ cups
Khus Khus (खस खस) – 3 tbsp
Desiccated Coconut (नारियल बुरादा) – ¼ cup
Cardamom (ईलाइचि) – 4-5 nos
Cloves (लोंग) – 4-5 nos
Cinnamon (2” piece) (दालचीनी) – 1 no
Onion paste (प्याज़ का पेस्ट) – ¾ cup
Hamdard Khaalis Turmeric (हल्दी) – ½ tsp
Hamdard Khaalis Red Chilli powder (मिर्ची पाउडर) – 1½ tsp
Hamdard Khaalis Coriander powder (धनिया) – 1½ tbsp
Curd (दही) – ½ cup
Cashew (soaked) (काजू) – ¼ cup
Water (पानी) – as required
Green chilli, slit (हरी मिर्च) – 2 nos
Hamdard Khaalis Zafrani Garam Masala (गरम मसाला) – 1 tsp
Coriander chopped (धनिया) – handful
For Garnish
Coriander chopped (धनिया) – handful
Fried onions (तला हुआ प्याज़) – handful
Steps
|
1
Done
|
We start by marinating the chicken with some salt, ginger garlic paste, Hamdard Khaalis Zaffrani Garam Masala, haldi and chilli powder. Mix it and keep aside. In a deep kadai heat mustard oil but do not let it smoke. Mix together water and garlic, mix it and then strain it. Sprinkle this garlic water on hot oil to remove the sharpness of the mustard oil. |
|
2
Done
|
Pour back the same oil into the kadai. Add cardamom, cinnamon, cloves and once they splutter pour the onion paste. Cook the paste till brown and then add the chicken. Cook the chicken for 5 mins and then sprinkle coriander powder and give it a stir. Add curd, khus khus, cashew nuts and coconut in a blender to make a smooth puree. |
|
3
Done
|
Add this puree into the kadai and mix it. Cook the chicken for another 5 mins and then add sufficient water to make a thick curry. Cover and cook the chicken till it is well cooked. |
