Korma Murg Curry Korma Style Chicken Curry Recipes

KORMA MURG CURRY (KORMA-STYLE CHICKEN CURRY)

Korma Murg Curry (Korma-Style Chicken Curry) image

The spices used in the sauce lend the chicken a lovely warmth, while cashews and onions bring creaminess. Make this Indian recipe in just 30 minutes!

Provided by Chetna Makan

Time 30m

Yield Serves 4

Number Of Ingredients 16

Ingredients

2 tablespoons sunflower oil
1 cinnamon stick, broken up into small pieces
2 onions, roughly chopped
1 green chile, roughly chopped
2 garlic cloves, roughly chopped
1-inch piece of fresh root ginger, peeled and roughly chopped
50g (⅓ cup) cashew nuts (about 28 cashews)
1 tablespoon white poppy seeds (see headnote)
100ml (3 1⁄2 fl oz) water
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon chile powder
200ml (7fl oz) boiling water
650g (1lb 7oz) boneless, skinless chicken thighs, cut into 5cm (2 inch) pieces
1 tablespoon heavy cream
¾ cup fresh cilantro leaves, finely chopped

Steps:

Heat the oil in a pan and add the cinnamon. Once it starts to sizzle, add the onions with the green chile and cook over a medium heat for 5 minutes until they start to color.
Add the garlic, ginger and cashew nuts and cook over a medium heat for 5 minutes until lightly golden. Stir in the poppy seeds and then pour in the measured water.
Transfer the mixture to a blender and blitz until smooth, then return to the pan.
Stir in the salt, ground spices and measured boiling water then add the chicken pieces. Cover and cook over a medium heat for about 10 to 15 minutes, until the chicken is cooked through.
Add the cream and cilantro, then serve.

MURGH KORMA (CREAMY CHICKEN CURRY)

Murgh Korma (Creamy Chicken Curry) image

"Chicken korma is a beloved Indian recipe that came from the Moghuls (the Muslim rulers of much of India from the 16th to 19th centuries). The meat is lightly browned, then simmered in yogurt and puréed almonds and cashew nuts, which give the dish its creaminess, but what makes it really special are the fragrant spices: I use whole spices and grind them together so their flavors become one in the sauce." -Hemant Mathur, chef and co-owner of Tulsi in New York City

Provided by rpgaymer

Categories Curries

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 25

Ingredients

2 lbs boneless skinless chicken breasts, cut into chunks
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon sea salt
1/4 cup blanched almond
1/4 cup raw cashews
1 tablespoon poppy seed
1/3 cup water
3/4 cup canola oil, divided
1 tablespoon black peppercorns
2 teaspoons fennel seeds
3 green cardamom pods
2 whole cloves
1 bay leaf
1 inch cinnamon stick
2 inches ginger, peeled and sliced
3 garlic cloves, thinly sliced
3 yellow onions, thinly sliced
3 serrano peppers, stemmed and minced
1 teaspoon ground turmeric
1/2 teaspoon paprika
1 cup water
1 cup plain yogurt
cooked rice, for serving

Steps:

Toss chicken, minced ginger, minced garlic, lemon juice, and salt in a bowl; marinate & chill for 1 hour.
Puree almonds, cashews, poppy seeds, and 1/3 cup water in a blender; set nut paste aside.
Heat 1/2 cup oil in a 6-qt. saucepan over medium-high heat. Add peppercorns, fennel, cardamom, cloves, bay leaf, and cinnamon; cook until toasted, about 2 minutes. Add sliced ginger, sliced garlic, and onions; cook until deeply caramelized, about 45 minutes. Purée mixture with 1/3 cup water; set onion paste aside.
Add remaining 1/4 cup oil to pot over high heat. Add onion paste and serrano peppers; cook until oil separates, about 6 minutes. Add turmeric and paprika; cook for 1 minute.
Add chicken; cook until lightly browned, about 8 minutes. Add 1 cup water; boil. Reduce heat to medium-low; cook, covered, for 15 minutes. Add nut paste and yogurt (temper the yogurt with a bit of the hot sauce before adding so it does not curdle); cook until emulsified, about 3 minutes.
Serve with rice.

Nutrition Facts : Calories 555.2, Fat 39.4, SaturatedFat 4.7, Cholesterol 102.2, Sodium 592, Carbohydrate 14.4, Fiber 3.3, Sugar 5.1, Protein 37.3

HYDERABADI MURG KORMA ( INDIAN CHICKEN CURRY)

Hyderabadi Murg Korma ( Indian Chicken Curry) image

This is a quick and easy dish. Serve with rice. I have made it regularly. I do not remember where I got it from. If you do not have all the whole spices, its okay to omit. This dish will still taste good.

Provided by Sana7149

Categories Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

30 ounces chicken
1 cup yogurt
1/4 cup ginger paste
4 teaspoons garlic paste
1 cup sliced onion
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 ounce desiccated coconut
5 tablespoons cashew nuts paste
4 tablespoons sesame seeds
1/3 teaspoon ground nutmeg
salt
2/3 cup oil or 2/3 cup butter
10 green cardamom pods
2 black cardamom pods
10 whole cloves
2 inches cinnamon sticks
1 bay leaf
1/4 teaspoon mace
9 ounces potatoes
2 tablespoons lemon juice
1/3 cup chopped coriander leaves

Steps:

Clean the Chicken,Remove Skin and Cut into bite size Pieces.
· Whisk Curd and Keep Aside.
· Peel, Wash, Cut Potatoes into Quarters and Immerse in Water.
· Make a marinade of Ginger Paste, Garlic Paste, Onions, Red Chillies, Turmeric Powder, Coconut, Cashewnut Paste, Seasame Seeds, Nutmeg and Salt with yougurt and leave the Chicken in this Marinade for 30 Minutes.
· Heat Ghee in a Kadhai and then to it add Whole Garam Masala and sauté over Medium Heat until it begins to Crackle.
· Next add Chicken along with the Marinade and then bring to Boil and then Simmer for 5 Minutes.
· Add 1 2/3 Tcup of Water and boil for 5 Minutes.
· Add Drained Potatoes and Lemon Juice and Simmer until Chicken is Tender and the Potatoes get Cooked.
· Check the Seasoning and Adjust Accordingly.Add Coriander Leaves and Mix.
· Serve Hot Garnished with Chopped Coriander Leaves and Serve with Rice or Indian Bread of your Choice.

Nutrition Facts : Calories 798.9, Fat 64.9, SaturatedFat 14.3, Cholesterol 105, Sodium 150.8, Carbohydrate 25.9, Fiber 3.8, Sugar 8.5, Protein 30

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