I love Indian food, it makes my entire kitchen smell so spicy and exotic.
De-mystifiying Indian cuisine…I once took a class by this name, Indian cooking is less mystifying and more that it requires a lot of ingredients and steps! But this Chicken Murgh Korma recipe adapted from the Black Cat Cookbook is pretty straightforward!
Chicken Murgh Korma is a classic Moghul dish that has many variations. Mine is basically a chicken curry with a yoghurt and almond sauce, but I have seen variations made with cashews, poppy seeds, and many different spices than the ones I use. This recipe is reliable, not too hard to make, and like many stews, tastes even better re-heated the next day.
Chicken Murgh Korma:
4-5 cloves of garlic, peeled and minced
2 tablespoons of grated ginger
1/4 cup chopped almonds
1 1/2 cups plain greek yoghurt
1 teaspoon garam masala
1 tablespoon ground coriander
salt and pepper to taste
2 medium onions, peeled and sliced
2 cinnamon sticks
8-10 cardamom pods
2 bay leaves
1 chicken, skin removed and cut into 8-12 pieces
Chicken or vegetable stock
1/4 cup raisins
3 tablespoons of cilantro, chopped for garnish
In a large cooking pot, sauté the onion in cooking oil over medium heat until it begins to caramelize and turn brown. Add the chicken pieces and spices and turn them so that they brown on all sides.
Blend the yoghurt with the almonds and add mixture to the chicken.
Add the raisins and enough broth to cover most of the chicken and let simmer for 25 minutes over a low heat. Stir occasionally and add stock as necessary to keep the chicken mixture liquid.
Serve garnished with chopped cilantro and basmati rice.
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