Murgh Korma

From INDIBAR, Scottsdale, AZ

Ingredients (makes 4 -6 servings):

a) For the chicken:

• 500 g chicken (bone-in or boneless, cut into pieces)
• 1 cup plain yogurt (whisked)
• 1 tsp ginger-garlic paste
• Salt to taste
• ½ tsp turmeric
• 1 tsp red chili powder

b) For the gravy:

• 3 tbsp oil or ghee
• 2 medium onions, thinly sliced
• 1 tbsp ginger-garlic paste
• 1 tsp coriander powder
• 0.5 tsp cumin powder
• 0.5 tsp garam masala
• 4-5 green cardamoms
• 4-5 cloves
• 1 small cinnamon stick
• 8-10 cashews or almonds (soaked & ground to paste)
• 0.25 cup fresh cream (optional, for richness)
• Saffron strands (optional, soaked in 1 tbsp warm milk)
• Fresh coriander leaves for garnish

Preparation:

1. Marinate the Chicken: In a bowl, mix chicken with yogurt, ginger-garlic paste, salt, turmeric, and red chili powder. Cover and marinate for at least 30 minutes (1–2 hours for best results).
2. Fry the Onions: Heat oil or ghee in a deep pan. Fry sliced onions on medium heat until golden brown and crispy. Set aside half for garnish.
3. Cook the Chicken: In the same pan, add whole spices (cardamom, cloves, cinnamon). Sauté for a few seconds. Add ginger-garlic paste, sauté till raw smell goes. Add marinated chicken. Cook on medium-high heat for 5-7 minutes, stirring occasionally.
4. Build the Korma Gravy:
   • Add coriander and cumin powder. Mix well.
   • Add ground nut paste (cashew/almond) and sauté for a couple of minutes.
   • Add a little water if needed and cook covered for 15-20 minutes until chicken is tender.
   • Stir in cream and soaked saffron (if using).
   • Add garam masala and the fried onions you set aside earlier
5. Finish & Serve
   • Simmer for 5 more minutes. Adjust salt and consistency.
   • Garnish with coriander leaves and serve hot.

Finish: Serve with naan, roti, paratha, or steamed basmati rice. Add a side of cucumber raita or onion salad for freshness.