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Murgh Korma
1 1/2" piece fresh ginger root, chopped
6 cloves garlic, coarsely chopped
6 tbsp vegetable oil
3 bay leaves
2" piece cinnamon stick
8 cardamom pods
4 cloves
1/4 tsp black cumin seeds
4 1/2 ozs onions, finely chopped
1 tbsp ground coriander
1 tbsp ground cumin
3 plum tomatoes, chopped
3 lbs chicken pieces, skinless,
1 tsp chili powder
3/4 tsp salt
Blend ginger, garlic and 3 tablespoons water into smooth paste.
Put oil in wide frying pan and set over high heat. When very hot, put in bay leaves, cinnamon, cardamon pods, cloves and cumin seeds. Stir and put in onions. Stir-fry for about 3 minutes or until onions turn brownish.
Put in paste from blender, ground coriander, ground cumin and fry for a minute. Put in chopped tomatoes and fry for another minute.
Put in chicken, chili powder, salt and 1 cup water. Bring to boil. Cover turn heat to medium and cook for 15 minutes, turning chicken pieces over now and then.
Remove cover, add cream and cook on high heat for another 7-8 minutes or until sauce thickened. Stir gently.
courtesy: Madhur Jaffrey's
Quick & Easy Indian Cooking
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