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| Main Ingredients | Boneless Chicken, Cashewnuts |
| Cuisine | Indian |
| Course | Main Course Chicken |
| Prep Time | 1.30-2 hour |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Non Veg |
Ingredients list for Murgh Korma
- 600 grams Boneless Chicken cut into 1 inch cubes
- 1/2 cup Cashewnuts
- 1 cup Yogurt
- 2 teaspoons Ginger-garlic paste
- 2-3 Green chillies chopped
- 1 teaspoon Red chilli powder
- 2 teaspoons Coriander powder
- to taste Salt
- 2 tablespoons Oil
- 1 Bay leaf
- 4-5 Cloves
- 4-5 Green cardamoms
- 1 teaspoon Garam masala powder
- 1/4 teaspoon White pepper powder
- 1/3 cup Fresh cream
- a few Fresh coriander sprigs chopped
Method
- Soak the cashewnuts in three quarter cup water for half an hour. Grind to a smooth paste.
- Whisk the yogurt with ginger-garlic paste, green chillies, red chilli powder, coriander powder and salt. Marinate the chicken in this for half an hour. Place the oil, bayleaf, cloves and cardamoms in a microwave bowl and cook, uncovered, on Microwave HIGH (100%) for one minute.
- Add the marinated chicken, two tablespoons water and cook, covered on Microwave HIGH (100%) for five minutes. Mix in cashewnut paste, garam masala powder and white pepper powder. Cover and cook on Microwave MEDIUM (70%) for eight minutes till chicken is tender.
- Stir in cream and serve hot garnished with coriander.
Nutrition Info
| Calories | 1630 |
| Carbohydrates | 29.1 |
| Protein | 179.5 |
| Fat | 88.6 |
| Other Fiber | Zinc- 4.2mg |
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