Murgh Awadhi Korma

By Chef Shantanu Gupte

From India Unlimited

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Awadhi

Key Ingredients:

Boneless chicken

A rich and delicious dish – chicken cooked in Awadhi style, fit for royalty

Short History: Korma is a delicacy that the Mughals cooked in their royal kitchens. The word ‘korma’ is derived from the Turkic word, ‘qavirma’. Korma is a dish that uses the technique of ‘braising’. In the braising technique, the meat, chicken or vegetables are braised in a little liquid while keeping them covered and cooking over a slow fire. Interestingly, there are variations of the korma across India. In the north, yogurt and dry fruits or cream is used, while the Kashmiri version uses fennel seeds, turmeric, tamarind and dried cockscomb flowers (mawal). In the south, coconut and milk is used when making the korma..

What is Murgh Awadhi Korma: Murgh Awadhi Korma is a korma from the royal kitchens of the Awadhi region in Uttar Pradesh. The Murgh Awadhi Korma is a rich and creamy preparation of chicken in a gravy owing to its use of ghee (clarified butter), cream, yogurt, fresh and dry spices, spice blends, rich pastes and almonds as garnish..

Top ways to prepare: You can marinate the chicken pieces in some salt, ginger-garlic paste, red chilli powder and then saute them before adding to the gravy..

Cooking Tips: Use quality and fresh, boneless chicken, fresh and dry spices, spice pastes, ghee, dairy and dry fruits..

Serving Suggestion : Murgh Awadhi Korma is to be had with sheermal, plain paratha, naan or roomali roti..

Ingredients

Boneless chicken, cut into medium cubes 300 gms
Ghee 2 tbsps
Green cardamoms 5
Cloves 4 to 5
Black cardamoms 2
Cinnamon 2 one-inch sticks
Ginger, chopped 1½ tsps
Garlic, chopped 1½ tsps
Red chilli powder 1 tsp
Coriander powder 1 tsp
Dried fenugreek leaves (kasoori methi) 1½ tsps
Garam masala powder 1½ tsps
Browned onion paste 1 cup
Cashewnut paste ½ cup
Salt to taste
Chicken stock 250 ml
Yogurt ½ cup
Fresh cream ½ cup
Almonds, sliced for garnishing
Fresh coriander leaves, chopepd 1 tbsp for garnishing

Methods

Heat ghee in a non-stick pan, add green cardamoms, cloves, black cardamoms and cinnamon and saute till fragrant.
Add ginger and garlic, and saute till the raw smells disappear.
Add red chilli powder, coriander powder, kasoori methi, garam masala, browned onion paste and cashewnut paste, mix well and saute for 2 minutes.
Add chicken cubes, salt and chicken stock, mix well, cover and cook it for 5 to 8 minutes or till chicken is done.
Add yogurt and cream and mix gently. Cook for 1 minute.
Transfer into a serving bowl, garnish with almonds and coriander leaves and serve.