Royal Braised Chicken (Murgh Korma Shahi)
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 700      gram          boned chicken thighs or breast -- (1 1/2lb)
  75      grams         natural yoghurt -- (3oz)
     1/2  teaspoon      ground turmeric
   1      tablespoon    ginger paste
   1      tablespoon    garlic paste
   1      teaspoon      salt
  50      grams         raw unsalted cashew nuts -- (2oz)
 150      milliliter    single cream -- (5fl oz)
  50      grams         ghee or unsalted butter -- (2oz)
     1/2  teaspoon      onion seeds
     1/2  teaspoon      fennel seeds
   1      large         onion -- finely sliced
   1      tablespoon    ground coriander
   1      teaspoon      ground cumin
     1/2  teaspoon      chilli powder
   1      tablespoon    tomato pur‚e
 300      milliliter    warm water -- (10fl oz)
     1/2  teaspoon      balti garam masala
   1      tablespoon    fresh chopped mint leaves
     1/2  teaspoon      dried mint
   3      tablespoons   choppped fresh coriander leaves
 

Preparation:

Place the chicken, yogurt, turmeric and half the ginger, garlic and half the salt in a large mixing bowl and mix thoroughly. Cover and leave to marinate in the refrigerator for 4-6 hours or overnight. Remove from the refrigerator 30 minutes before cooking. Put the cashew nuts and cream in a bender and add 3-4 tbsp water. Blend to a smooth pu‚e and set aside. Preheat a balti pan over a medium heat and add the ghee or butter. When hot, but not smoking, add the onion and fennel seeds and let them sizzle for a few seconds. Add the remaining ginger and garlic and stir fry for 1 minute. Add the onion and stir fry for 6-7 minutes until it is soft and just beginning to colour, then add the ground coriander and cumin. Stir-fry for 1 minute. Add the marinated chicken and all the marinade. Increase the heat to high and stir-fry the chicken for 4-5 minutes or until it loses its pink colour.Add the chilli powder, tomato pur‚e and the remaining salt. Stir fry for 2-3 minutes. Add the warm water and cook for a further 3-4 minutes, stirring frequently. Add the cashew and cream mixutre, garam marsala, mint and coriander leaves. Stir fry for 2-3 minutes and serve. Converted by MC_Buster.