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.
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
The fun didn’t stop there. Murg Korma stew Rice
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 @culinarybutterfly on Pinterest.
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|Prep Time||20 minutes|
|Cook Time||1 hour 10 minutes|
- 2 boneless chicken thighs cut in to 1-inch pieces
- 2 skinless drumsticks deboned and chopped into 1-inch pieces
- 2 chicken breasts, chopped cut onto 1-inch pieces
- 4 tablespoons canola oil
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 2 teaspoons minced fresh ginger
- 1 cup choppeed tomatoes
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon coriander
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon turmeric
- 4 whole cloves
- 1/2 cinnamin stick broken into 2-pieces
- 2 cups water, divided
- 4 teaspoons plain yogurt
- 2 cardamom pods
- 2 tablespoons cilantro, chopped
- 1/2 teaspoon salt
- 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.
- Add the garlic and ginger, continuing to sauté 3 minutes.
- Stir in chopped tomatoes, cumin, salt, coriander, red pepper, turmeric, cloves, cinnamon stick, and 1/2 cup water. Cover and simmer for 3 minutes.
- 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.
- 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.
- 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.
- Serve hot with rice.
- 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