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Murg Awadhi Korma


MURG AWADHI KORMA

·        Chicken                           - 200g

·        Green cardamom          - 4 no.

·        Bayleaf                            - 2 no.

·        Clove                               - 5 no.

·        Mace                               - 2 no.

·        Cashewnut                     - 50g

·        Onion slice                     - 100g

·        Curd                                - 120g

·        Turmeric powder          - 2g

·        Garam masala               - 2g

·        Cumin powder              - 2g

·        Coriander powder       - 2g

·        Degi chilli powder        - 2g

·        Milk                                - 200ml

·        Rose water                    - 1/6 tsp

 

1.       Marinate chicken with curd, 1g turmeric powder, 1g degi chilli powder, 1g garam masala, 1g cumin powder, 1g Coriander powder, and salt.

2.       Heat oil in a pan and add 1 bay leaf ,  1 mace , 3 green cardamom and 4 clove. Once its aroma start coming than add onion slice. Cook it till it become golden colour.

3.       Now add cashewnut and cook till it start caramelizing. Switch off the flame. Keep this mixture aside to cool down its temperature. Than grind it with ¼ cup of milk and make a fine paste.

4.       Now ghee in a pan add remaining whole garam masala and than put ginger and garlic paste  and add 1g turmeric powder , 1g degi chilli powder, 1g garam masala,  1g coriander powder, 1g cumin powder.

5.       Now add chicken along with its marinade and cook chicken till 50% done. Than add onion cashew paste and than ¾  cup of milk. Cook the gravy for 15 min.

6.       Sprinkle sugar.

7.       Check seasoning. And put some coriander leaves

8.       Add rose water. Mix it well.

9.       Now murg awadhi korma is ready to serve.

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