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Royal Braised Chicken (murgh Korma Shahi)
Yield: 4 servings
Ingredients and directions for this recipe
700 g Boned chicken thighs or
-breast; (1 1/2lb)
75 g Natural yoghurt; (3oz)
1/2 ts Ground turmeric
1 tb Ginger paste
1 tb Garlic paste
1 ts Salt
50 g Raw unsalted cashew nuts;
-(2oz)
150 ml Single cream; (5fl oz)
50 g Ghee or unsalted butter;
-(2oz)
1/2 ts Onion seeds
1/2 ts Fennel seeds
1 lg Onion; finely sliced
1 tb Ground coriander
1 ts Ground cumin
1/2 ts Chilli powder
1 tb Tomato pur?e
300 ml Warm water; (10fl oz)
1/2 ts Balti garam masala
1 tb Fresh chopped mint leaves
1/2 ts Dried mint
3 tb Choppped fresh coriander
-leaves
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.
See also:
Previous recipe Royal Beef Bourguignon
Next recipe Royal Cafe Chocolate Angel Pie
Or try one of these recipes:
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