Monday, June 27, 2011
Safed Murg Korma (Agra Speciality)
A rich, aromatic korma which is basically a blend of Moghlai & Nawabi cuisine. Originally this dish is made only with Almonds but I tried making this with cashew & almonds. If you wish make it only with almonds.
1 kg chicken breast(cut into big pcs)
1 1/2 tsp lightly roasted sesame seeds
150 gms yoghurt (hung and drained for 1 hour)
2 tbsp ghee or butter
50 gms cashew nuts
50 gms blanched almonds
1 bay leaf
4 green cardamoms
350 gms onion chopped finely
3 green chillies chopped
2 tsp chopped garlic
2 tsp chopped ginger
1 whole green chilly
1/2 tsp nutmeg powder
1/2 tsp mace powder
salt to taste
Heat the ghee/butter in a deep cooking pot keeping 1 tbsp ghee/butter aside.
Reduce the flame to medium heat. Add the almonds, cashews and bay leaf fry for 4-5 minutes.
Add onions and let it fry for another 7-8 minutes.
Add the chopped green chillies, green cardamom & sesame seeds. Add 200 ml of water and cook for another 10 minutes on slow flame.
Cool the mixture & now puree it in a blender to a smooth paste.
Add the reserved ghee/butter in a deep pan. Heat the ghee, now add garlic, ginger, whole green chilly & clove.
Addd the chicken pieces. The chicken will leave its juices. Cook till all water evaporates. Now add the whisked hung curds. mix it well. Don't worry if the yoghurt will curdle.
Now add the ground spice mixture with the nutmeg & mace powder. Add salt to taste. Stir well and add 300 ml of hot water. Mix, cover and leave it on slow flame for 10 minutes untill the chicken is tender.
Serve it with butter naan or plain pulao or boiled rice.