Narangi Korma
Dhaniwali Murgh Korma.
Murghi Korma
Murgh Korma


> From: Frinky Dinkey >
> Subject: Req A good Chicken Korma recipe

Narangi Korma

This is essentially an adaptation of an orange flavoured chicken korma,
devised by Udit Sarkhel of the Bombay Brasserie for the children who eat
in the famous London restaurant. It has since become a firm favourite with
the adults.

30 cashew nuts
1 tablespoon vegetable oil
4 green cardamom pods
3 cloves
1 onion chopped
1 cm piece cinnamon stick
4 green chillies
30g peeled chopped fresh ginger
30g peeled chopped garlic cloves
450ml full fat natural yoghurt
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon kashmiri red chilli powder
1.5 kg chicken pieces
Finely grated rind and juice of 2 oranges
Salt to taste
Finely shredded orange rind
Chopped coriander leaf

Place the fresh root ginger and garlic in a food processor and, with a
small amount of water, process to a fine paste; set aside. Soak the cashew
nuts in water to just cover for 30 minutes, place the nuts and the soaking
water into a food processor and blend to a fine paste; set aside. Heat the
oil in a large pan or wok; add the cardamoms, cloves, onion and cinnamon
and stir-fry until the onions are just light brown. Add the green chillies
and 4 tablespoons of the garlic and ginger paste and continue to stir-fry
until the aroma of cooked garlic is noticeable. Gradually stir in the
yoghurt and continue cooking, stirring, until the fat separates. Add the
cashew paste along with the ground coriander and cumin and continue
cooking until the fat separates again. Stir in 750ml water and bring to a
simmer. Add the chicken and continue simmering for 35 to 40 minutes until
all the chicken pieces are cooked through and tender. Add extra water if
the sauce appears too dry. Stir in the orange rind and juice and salt.
Serve hot garnished with the orange shreds and coriander.



Dhaniwali Murgh Korma.

>From "50 Great Curries Of India" by Camellia Panjabi
This recipe comes from the Kashmir where sheep and goat meat is usual and
chicken rarely eaten. The recipe is a mild and fragrant dish with a thin
gravy.

1 kg chicken pieces
5 garlic cloves
10 to 12 saffron strands
2 onions, chopped
5 green chillies, chopped
250ml full fat yoghurt
50ml ghee or oil
4 cloves
8 green cardamoms
10cm piece of cinnamon stick
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
Salt
400ml chicken stock
1/4 teaspoon ground black pepper
2 tablespoons chopped coriander leaves

Boil the chicken in 600ml water along with 2 of the garlic cloves for 3 to
4 minutes. Strain and discard the water. Leave the chicken to cool, then
rinse in lukewarm water. This removes the odour of the chicken. Pound the
remaining garlic and soak in 100ml water to obtain a garlic infusion. Soak
the saffron strands in 50ml water, pressing with the back of a spoon to
get an infusion. Puree the onions with the green chillies. Whisk the
yoghurt and set aside. Heat the ghee or oil in a cooking pot and fry the
onion puree until golden, about 12 to 15 minutes. Add the cloves,
cardamoms and cinnamon followed by the turmeric. Add the chicken, garlic
infusion and yoghurt and cover with a lid. Allow to simmer for 7 to 10
minutes until the juices are absorbed. Add the ground ginger and salt to
taste and saute for 3 to 4 minutes until the chicken is lightly browned.
Add enough chicken stock to get the amount of gravy required, remembering
that this dish does not need a great deal of gravy. Simmer for 40 minutes
over a gentle heat. When the chicken is tender, sprinkle with the saffron
infusion, pepper and fresh coriander leaves.



Murghi Korma

From"The Curry Cookbook" by Meera Taneja

This Pakistani dish is probably one of the best ways to cook chicken, as
the flavour of the rich sauce enhances the delicate taste of the poultry.

1 teaspoon poppy seeds
1 kg chicken pieces
4 medium onions
3 cloves garlic
2.5cm piece fresh root ginger.
2 tablespoons desiccated coconut
2 green chillies
1/2 teaspoon turmeric
50g fresh coriander leaves
3 tablespoons ghee
4 cloves
2.5 cm stick cinnamon
2 black cardamoms
Small pinch ground nutmeg
Salt to taste
4 tablespoons full fat natural yoghurt, lightly whisked
450ml water or chicken stock
1 tablespoon lemon juice

Soak the poppy seeds in a little hot water for 15 minutes then drain
thoroughly. Thinly slice two of the onions and reserve. Chop the remaining
onions and process with the garlic, ginger, coconut, poppy seeds, green
chillies, turmeric and half the coriander leaves until they form a smooth
paste. Coarsely chop the remaining coriander leaves. Heat the ghee in a
heavy based saucepan. Add the cloves, cinnamon, cardamoms, nutmeg and
salt. Stir-fry the spices for 2 to 3 minutes then add the sliced onion.
Continue to stir-fry until the onion is golden brown, then add the paste
and cook for a few more minutes. Add the chicken pieces, the chopped
coriander leaves and yoghurt and stir-fry for a few minutes until all the
ingredients are well blended. Pour in the measured water or stock. Bring
to the boil then reduce heat and allow to simmer, stirring occasionally,
until the chicken is cooked and the sauce thickened, approximately one
hour. Stir in the lemon juice and serve immediately



Murgh Korma

>From Madhur Jaffrey's Quick & Easy Indian Cooking

1 1/2 piece fresh ginger root, chopped
6 cloves garlic, coarsely chopped
6 tablespoon vegetable oil
3 bay leaves
2" piece cinnamon stick
8 cardamom pods
4 cloves
1/4 teaspoon black cumin seeds
150g onions, finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
3 plum tomatoes, chopped
3 lbs chicken pieces, skinless,
1 teaspoon chilli powder
3/4 teaspoon 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, cardamom 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, chilli
powder, salt and 200ml 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 has thickened. Stir gently.


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