Murg Mumtaz Indian Chicken Curry With Mild Cashew Nut Curry Recipes

MURGH MUMTAZ MAHAL FROM THE STATE OF SAILANA

Steps:

• Heat the ghee in a frying pan.
• Add the onion and fry over medium heat until it becomes brown and crisps up. This step takes 8-10 mins. Make sure to fry over medium heat and be mindful, onions burn very quickly. Once done, remove and set aside on a paper towel.
• In the same ghee add the ginger and fry till it crisps up.
• Crush the onion and ginger and set aside.
• In the same ghee, now add the jeera(cumin seeds) and let it get fragrant.
• Add the chopped onion and fry till it looks translucent pink.
• Add the chicken pieces and lightly saute and cook for 3-4 mins.
• Add the khoya, red chilies, coriander powder and the red chili powder. Mix it in. Cook for a couple of minutes.
• Now add 11/4 cups of water , cover the pan with a lid and cook the chicken.
• When half-cooked, add the yogurt and salt. Mix in immediately and cook with the lid on.
• When the chicken looks tender ( in about 3-4 mins for me) after adding the yogurt, remove the lid. Add the remaining ingredients and let it cook.
• Cover with the lid again and seal the edges of the pan. Place on a heated tawa or pan, and cook in "dum"for another 8-10 mins. All liquid will be evaporated and only ghee will remain.
• Add the crushed fried onions and ginger and serve it alongside rotis/naans.

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

COCONUT CHICKEN CURRY WITH CASHEWS

Steps:

• Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.
• Heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned, 8 to 10 minutes. Remove and set aside to cool. Spread the shredded coconut on the baking sheet and toast until lightly browned, about 5 minutes, then let cool. Grind the coconut with 1/4 cup cashews in a spice mill or small food processor to make a rough powder. Reserve 1/2 cup roasted cashews for garnish.
• Bring a small saucepan of lightly salted water to a simmer, then add parsnips and cook until tender, about 10 minutes. Drain and cool.
• In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add cooked parsnips, if using, and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken and the ground coconut and cashew mixture. Adjust heat to a gentle simmer, cover and cook for about 30 minutes, until chicken is tender. Taste the sauce and adjust seasoning if necessary.
• To finish the dish, stir in coconut milk and add reserved parsnips. Cook for 3 to 4 minutes, until parsnips are heated through and the sauce has thickened slightly. Transfer to a serving bowl and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.

MURG MUMTAZ (INDIAN CHICKEN CURRY WITH MILD CASHEW NUT CURRY)

Steps:

• Cut the chicken into large chunks (each piece weighing not more than 50 gms each).
• Rub the chicken pieces with the ginger-garlic paste, salt and pepper and keep aside for 30 - 45 minutes.
• Mix together the cheese, yoghurt and cream till smooth (should not have any lumps), and add to the chicken. Keep aside for another 30 minutes.
• To prepare the chicken, roast it in a preheated oven till almost done. Cover the baking dish with aluminum foil, removing it only during the last 10 minutes of baking.
• To prepare the gravy, boil the onion and cashew nuts together for 20 minutes.
• Drain and grind together to a smooth paste.
• Heat oil in a saucepan and add the ginger-garlic paste. Saute for 30 seconds.
• Add onion-cashew nut paste, salt, pepper, cumin and coriander powders, and chicken stock. Let it cook for about 10 minutes.
• In a separate saucepan, heat a little oil and add chicken, cumin and coriander powders and a little water (to help with the mixing). Saute for about 5 minutes.
• Pour in the gravy and mix well.
• Once the chicken is fully cooked, add the cream and cardamom powder. Stir well.
• Garnish with cardamom powder, saffron, cheese and chopped corriander.
• Serve hot.

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned on all sides. Transfer browned chicken breasts to a plate and set aside.
• Reduce the heat to medium and add onion, garlic, and ginger to the oil remaining in the skillet. Cook and stir until onion turns soft and translucent, 5 to 8 minutes. Stir curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Add tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt to the mixture; stir to combine.
• Return chicken breast to the skillet along with any juices on the plate. Pour in 1/2 cup water and bring to a boil, turning the chicken to coat with the sauce. Sprinkle garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drizzle with lemon juice to serve.

INDIAN CHICKEN IN WHITE GRAVY (SAFED MURGH - CURRY)

Steps:

• Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes).
• When cool, remove the chicken pieces, RESERVING the cooking water, and mix the milk and the stock (water chicken was cooked in) together and make up to 2 cups adding more water if required.
• Heat the ghee in a heavy based pan on medium heat and add the cumin seeds, poppy seeds and peppercorns, taking care not to burn. When they splutter, add the ginger and garlic, and sauté till a little darker in color.
• Add the salt and ground cashew paste and stir well to mix. Add to this the chicken, the stock and milk mixture and bring to a boil.
• Add the cornflour mixture, bring to a boil again, then simmer for 2 minutes.
• Add the vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves. Serve with basmati rice.