Hyderabadi Murg Korma Indian Chicken Curry Food

KORMA MURG CURRY (KORMA-STYLE CHICKEN CURRY)

Steps:

• Heat the oil in a pan and add the cinnamon. Once it starts to sizzle, add the onions with the green chile and cook over a medium heat for 5 minutes until they start to color.
• Add the garlic, ginger and cashew nuts and cook over a medium heat for 5 minutes until lightly golden. Stir in the poppy seeds and then pour in the measured water.
• Transfer the mixture to a blender and blitz until smooth, then return to the pan.
• Stir in the salt, ground spices and measured boiling water then add the chicken pieces. Cover and cook over a medium heat for about 10 to 15 minutes, until the chicken is cooked through.
• Add the cream and cilantro, then serve.

HYDERABADI MURG KORMA ( INDIAN CHICKEN CURRY)

Steps:

• Clean the Chicken,Remove Skin and Cut into bite size Pieces.
• · Whisk Curd and Keep Aside.
• · Peel, Wash, Cut Potatoes into Quarters and Immerse in Water.
• · Make a marinade of Ginger Paste, Garlic Paste, Onions, Red Chillies, Turmeric Powder, Coconut, Cashewnut Paste, Seasame Seeds, Nutmeg and Salt with yougurt and leave the Chicken in this Marinade for 30 Minutes.
• · Heat Ghee in a Kadhai and then to it add Whole Garam Masala and sauté over Medium Heat until it begins to Crackle.
• · Next add Chicken along with the Marinade and then bring to Boil and then Simmer for 5 Minutes.
• · Add 1 2/3 Tcup of Water and boil for 5 Minutes.
• · Add Drained Potatoes and Lemon Juice and Simmer until Chicken is Tender and the Potatoes get Cooked.
• · Check the Seasoning and Adjust Accordingly.Add Coriander Leaves and Mix.
• · Serve Hot Garnished with Chopped Coriander Leaves and Serve with Rice or Indian Bread of your Choice.

MURGH KORMA (CREAMY CHICKEN CURRY)

Steps:

• Toss chicken, minced ginger, minced garlic, lemon juice, and salt in a bowl; marinate & chill for 1 hour.
• Puree almonds, cashews, poppy seeds, and 1/3 cup water in a blender; set nut paste aside.
• Heat 1/2 cup oil in a 6-qt. saucepan over medium-high heat. Add peppercorns, fennel, cardamom, cloves, bay leaf, and cinnamon; cook until toasted, about 2 minutes. Add sliced ginger, sliced garlic, and onions; cook until deeply caramelized, about 45 minutes. Purée mixture with 1/3 cup water; set onion paste aside.
• Add remaining 1/4 cup oil to pot over high heat. Add onion paste and serrano peppers; cook until oil separates, about 6 minutes. Add turmeric and paprika; cook for 1 minute.
• Add chicken; cook until lightly browned, about 8 minutes. Add 1 cup water; boil. Reduce heat to medium-low; cook, covered, for 15 minutes. Add nut paste and yogurt (temper the yogurt with a bit of the hot sauce before adding so it does not curdle); cook until emulsified, about 3 minutes.
• Serve with rice.