Murgh Korma Recipe | Indian Curried Chicken

In Dairy-free, Food Around The World, Gluten-free, Recipes | Delicious and Quick Recipes for Real Foodby Lisa Soldo-JohnsonLeave a Comment

how to make Murgh Korma

Indian cuisine is at the top of my favorite cultural eating experiences and since learning to make an authentic Murg Korma, I am inpired to learn more.  The term providence is also at the top of my favorite word list.  Through providence, wonderful and unlikely things can happen in life. That’s how I met Jeety, my friend from India. A few summers back this beautiful soul walked into my garage during my annual neighborhood yard sale and like two kindred spirits, we immediately connected. Little did I know Jeety would eventually introduce me to her version of authentic Indian food and it was Love at First Bite.

Murgh Korma Indian Curried Chicken Recipe Culinary Butterfly

Jeety graciously invited me and my husband to dinner at her home to learn the art of authentic Indian cuisine. Little did I know I was in for a big surprise. Until then, I thought I was efficient in the kitchen. But, within minutes, this well-seasoned cook set my cooking skills back a few notches. From Pakoras and Dhiana Chutney to Punjab Chole with Paratha Roti bread; Jeety whipped up dish after dish faster than I could take notes on my computer – and believe me, I’m a fast typer.  After an exhausting 15-minute keyboard session, I finally gave up trying to record her steps and became an inquisitive wide-eyed student by watching Jeety do what she does wells; cook.

The fun didn’t stop there. Murg Korma stew  Rice Puluo , and an Indian Yogurt dish was part of this mouth-watering feast. The final touch to her authentic Indian meal was Gajar Halwa, a sweet, creamy carrot dessert followed by the perfect cup of black tea.

.

Murgh Korma Indian Curried Chicken Recipe Culinary Butterfly

During the meal, we had the chance to learn a little about Jeety’s culture, her traditions, and a few heartwarming stories of her family and life in India. Her well-told tales etched a picture in my mind of why this precious friend has such a sweet soul. These are the moments with friends at the table that bring deeper revelation of the goodness of each culture. I now understand just a little better why traditions and food play a significant role in Indian culture. I left Jeety’s home that evening with a greater admiration for the uniqueness of the Indian culture and its delightful cuisine.

I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook

JOIN THE CULINARY BUTTERFLY COMMUNITY!

And receive a Free gift in your inbox!
Subscribe to receive my latest recipes via email that you can view on your favorite smartphone or browser.

Share this Post

Print Recipe
Murgh Korma - Indian Curried Chicken Yum
Cuisine India
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings
servings
Ingredients
Cuisine India
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings
servings
Ingredients
Instructions
  1. Heat oil in medium-sized pan over medium heat. Add onions and sauté 3 to 4 minutes or until translucent. Reduce heat to medium-low.
  2. Add the garlic and ginger, continuing to sauté 3 minutes.
  3. Stir in chopped tomatoes, cumin, salt, coriander, red pepper, turmeric, cloves, cinnamon stick, and 1/2 cup water. Cover and simmer for 3 minutes.
  4. Add chicken and stir until meat is lightly coated with spices. Cover and simmer 4 to 5 minutes or until chicken is lightly browned. Reduce heat to low and simmer 5 minutes.
  5. Stir in 4 teaspoons yogurt. Add 1 cup of water and cardamon pods, stirring to combine. Cover, reduce heat to medium-low, simmering for 10 minutes.
  6. Fold cilantro into sauce, cover, and reduce heat to low. Continue to simmer 30 minutes. Add 1/2 cup water and simmer 10 minutes or until chicken is cooked through.
  7. Serve hot with rice.
Recipe Notes

SUGGESTIONS:

  • You can substitute 3 cups chopped chicken tenders in place of the recommended chicken pieces.
  • Time saver: Prepare sautéed onions ahead of time and refrigerate until ready to use.

Recipe by Jeety for www.culinarybutterfly.com

Leave a Comment