Royal Braised Chicken (Murgh Korma Shahi)

Course : Curry
Serves: 4
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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 puree
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 / Directions:

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.

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