MUGHLAI CHICKEN KORMA
Ingredients (makes 1 large/2 medium servings)
Ingredients
500 grams Chicken curry cut
1 large Chopped onion
Whole spices - 1/2 inch cinnamon stick, 1 green cardamom, some mace/bay leaf
2 Slit green chilli’s
1 tbsp Ginger garlic paste
1 pinch Turmeric powder
2 tsp Red chilli powder
1 tsp Garam masala
3 tbsp Coconut milk
1/2 cup Whisked curd
1/2 cup Water
Use 7-8 almonds for Almond paste and some warm water
1 tsp Ghee
1/2 Chicken stock cube (optional)
1 tbsp Kasuri methi (you can use chopped coriander leaves if not available)
Salt and sugar to taste
Method
Method:
- Into hot ghee, add the whole spices, chopped onion and slit chillies.
- Sprinkle a little salt and cook until onion turns golden brown.
- Add in ginger garlic paste and spice powders and mix well.
- Next add in chicken, water, stick cube and some salt and bring to a simmer.
- Cover and cook for 5 minutes.
- Add almond paste, curd and coconut it milk and simmer for until the gravy becomes a little thick.
- Season with some salt (if necessary), sugar and garnish with Kasuri methi or coriander leaves.
- Mix well, serve hot with steamed rice, roti or bread.