| CASHEW
CHICKEN (MURG KORMA) |
| Serves: 4 |
| Cooking time (approx.): 33 minutes |
| Style: Hyderabadi Non-Vegetarian |
Chicken cooked
in delicately flavored cashewnut paste makes for this relatively
simple but popular Hyderabadi speciality. |
| |
 |
Heat clarified butter
(ghee) / butter in a heavy-bottomed pan on medium level
till hot. Add the dry spices and fry for a few seconds.
Add the ginger-garlic and chilly pastes and fry for
a few more seconds. Add the yoghurt and fry on medium
level for about 3 minute(s). |
|
Add the chicken pieces, little
water and mix well. Cover and cook on medium level for
about 15 minutes or till the chicken is half - cooked. |
|
Add the cashewnut paste and fry
for a little while. Add water as required and sprinkle
salt to taste. Mix well. Cover and cook on low heat
for about 15 minutes or till the chicken is tenderised
and the gravy is thick. |
|
Garnish with golden brown fried onion rings, fresh cream
and finely chopped coriander. |
|
|
TIPS:
 |
Soak cashewnuts in
water for an hour or so before making a paste. Alternatively,
the cashewnut paste can be replaced by either grinding
fried poppy seeds or grated coconut. |
|
For best results, ghee should be
used as the cooking medium. |
|
Serve hot
with: Coconut Rice (Nariyal Chawal), white rice or Indian
bread (Roti).
|
