Narangi Korma Dhaniwali Murgh Korma. Murghi Korma Murgh Korma
Quoted message said:From: Frinky Dinkey <[email hidden]> 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.
Quoted message said: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
2/2 teaspoon turmeric
3/2 teaspoon ground ginger Salt 400ml chicken stock
4/4 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
5.5cm piece fresh root ginger. 2 tablespoons desiccated coconut 2 green chillies
6/2 teaspoon turmeric 50g fresh coriander leaves 3 tablespoons ghee 4 cloves
7.5 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
Quoted message said: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
8/4 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
9/4 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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