Thursday, 23 April 2015

Hydrabadi Murgh Korma



Delicate and delicious this recipe is adapted from PRASHAD - A wonderful cookbook put together by Jiggs Kalra . Every recipe I have tried from here works beautifully.
450 Grams Boneless Chicken - Cut to size.
112 Grams / 1 Cup Yogurt.
60 Grams / 1/4 Cup Ginger Paste.
30 Grams / 5 Teaspoons Garlic Paste.
160 Grams/1 cup Onions 1 Teaspoon Red Chili Powder ( I used Green Chilies as I wanted a white Korma )
1/2 Teaspoon Haldi ( I didn't use )
25 Grams/1/3 Cup Coconut - Grate.
75 Grams / 4 Tablespoon Cashew Paste.
10 Grams / 4 Tablespoons Sesame Seeds.
1/3 Teaspoon Nutmeg.

Make a mixture of the above and marinate chicken - Book said 30 minutes , I went with 4 hours.
120 Grams Ghee.
10 Green Cardamons.
10 Cloves
1" Stick Cinnamon.
1 Bay leaf .
2 Tablespoons Lemon Juice.
Salt
Heat ghee add all the garam masala , when aromatic add the chicken by shaking off some marination.Saute 5-7 minutes , then add all the marination  and salt, mix well , add green chilies, cook covered on low heat till done . I didn't need to add any water.Once cooked , add lemon juice and adjust flavors.


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