Murgh Korma – Indian Curried Chicken
Murgh Korma – Indian Curried Chicken
Servings Prep Time
4servings 20minutes
Cook Time
1hour 10 minutes
Servings Prep Time
4servings 20minutes
Cook Time
1hour 10 minutes
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

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