Is There Anything Better Than A Murgh Korma Done The Traditional Way? Not Reallyby Raminder Bakshi | Wed Feb 01 2017
Chef Raminder Bakshi sent over this absolutely traditional and super detailed recipe of a traditional Indian Murgh Korma and we’re pretty sure you’ll get this one down to a T. Time to impress everyone.
Amount Per Serving
Calories from Fat 808
% Daily Value *
Total Fat 93g
Saturated Fat 44g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 35g
Total Carbohydrates 31g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 chicken broiler
- 100 gms ghee
- 3 gms clove
- 4 - 5 big cardamom
- 4 - 5 small cardamom
- 2 gm cinnamon
- 25 gm coriander powder
- 15 gm ginger
- 10 gm garlic
- 150 ml curd
- 100 gm cashew nuts
- 50 gm onions
- 5 gm red chilly powder
- 2 gm white pepper powder
- 20 gm fresh green coriander
- 20 ml cream for garnish
- 4 - 5 almonds
- Cut chicken into 8 pieces.
- Peel ginger and garlic and make a fine paste.
- Slice 100 gm onion and fry in oil till golden brown.
- Roast 100 gm broken cashewnuts till golden brown.
- Blanch the almonds in hot water, remove the skin, cut into thin slice and roast it
- Wash and chop the fresh coriander leaves finely.
- In a cooking pot put the ghee, whole garam masala and (clove, small and big cardamom, cinnamon) allow it to crackle.
- Then add the coriander powder, red chilly powder, ginger garlic paste, curd and roast well.
- Add the chicken pieces and cook.
- Prepare the paste of the roasted cashew nuts and brown onions.
- When the chicken leaves the oil, add the brown onion and cashew nut paste in the chicken.
- Adjust for seasoning and garnish with cream, chopped fresh coriander and roasted almonds flakes.