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- Exported from MasterCook Mac *
Murgh Korma - Quick Chicken Korma - India
Recipe By : Madhur Jaffrey's Quick & Easy Indian Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Madhur Jaffrey's Quick Madhur Jaffrey
India
Amount Measure Ingredient -- Preparation Method
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1 1 1/2" piece fresh ginger root -- peeled and chopped
6 cloves garlic -- coarsely chopped
6 tbsps vegetable oil
3 bay leaves
1 2" piece cinnamon stick
8 cardamom pods
4 cloves
1/4 tsp black cumin seeds
4 1/2 ozs onions -- finely chopped
1 tbsp ground coriander
1 tbsp ground cumin
3 canned plum tomatoes -- chopped
3 lbs chicken pieces, skinned -- cut into servings
1 tsp chili powder -- or to taste
3/4 tsp salt
3 tbsps single cream
Blend ginger, garlic and 3 tablespoons water into smooth paste. Put oil
in wide frying pan and set over high heat. When very hot, put in bay
leaves, cinnamon, cardamon pods, cloves and cumin seeds. Stir and put in
onions. Stir-fry for about 3 minutes or until onions turn brownish. Put
in paste from blender, ground coriander, ground cumin and fry for a
minute. Put in chopped tomatoes and fry for another minute. Put in
chicken, chili powder, salt and 1 cup water. Bring to boil. Cover turn
heat to medium and cook for 15 minutes, turning chicken pieces over now
and then. Remove cover, add cream and cook on high heat for another 7-8
minutes or until sauce thickened. Stir gently.
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Per serving (excluding unknown items): 270 Calories; 23g Fat (71%
calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 439mg
Sodium