Name: Awadhi Murg Korma in Coconut milk recipe by Nilanjana Bhattacharjee Mitra at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 5
Ingredients: Chicken - 700 gms; Curd/yougart 3 - 4 tbsp; Onion - 2; Ginger paste - 2 tsp; Garlic paste - 3 tsp; Salt as requird; Sugar - 1/2 tsp (optional); Green cardamam -2; Cinnamon -1/2 inch stick; Cloves - 3-4; Turmeric - 1 tsp; Chili powder - 1 tsp; Coriander powder - 2 tsp; Cashew nut + Magaz paste 2-3 tbsp (Soak 7-8 Cashewnuts and 1 tbsp Magaz in warm water for 40 - 50 minutes and grind to a smooth paste); Garam Masala - 2 tsp (Dry roast cardamom, cinnamon, cloves, nutmeg, mace and grind to a fine powder); Coconut milk - 1 1/2 cup; Green chilli 1-2

ABOUT Awadhi Murg Korma in Coconut milk RECIPE

Awadhi cuisine came from the city of Lucknow/north India. The cooking patterns are similar to mughlai cuisine, awadhi dishes are like kebabs, kormas, Biryanis, Nahari etc.

Ingredients Serving: 5

Chicken - 700 gms
Curd/yougart 3 - 4 tbsp
Onion - 2
Ginger paste - 2 tsp
Garlic paste - 3 tsp
Salt as requird
Sugar - 1/2 tsp (optional)
Green cardamam -2
Cinnamon -1/2 inch stick
Cloves - 3-4
Turmeric - 1 tsp
Chili powder - 1 tsp
Coriander powder - 2 tsp
Cashew nut + Magaz paste 2-3 tbsp (Soak 7-8 Cashewnuts and 1 tbsp Magaz in warm water for 40 - 50 minutes and grind to a smooth paste)
Garam Masala - 2 tsp (Dry roast cardamom, cinnamon, cloves, nutmeg, mace and grind to a fine powder)
Coconut milk - 1 1/2 cup
Green chilli 1-2

Instructions

Marinate chicken with yogurt, 1 tsp ginger, 1 tsp garlic paste, salt, 1 tsp garam masala, turmeric and chili powder for 1 hour.
Heat kadai with 1-2 tbsp oil, add sliced onion, fry till it turns golden. Keep it cool, then make a fine paste.
Now heat the kadhai with 3 tbsp of ghee and 1-2 tbsp oil, now add 1/2 tsp sugar ,now add 2 green cardamam ,1/2stick cinnamon, 3-4 cloves..add sliced onion, fry till it turns golden, add 1 tsp ginger and 2 tsp garlic paste and keep stirring.
Now add marinated chicken and slit green chili. Keep sauteing the chicken for 4-5 minutes then add the cashew and magaz paste. Brown onion paste.. Mix it well and stir continuously for 4-5 minutes.
Now add coconut milk, give a nice stir, reduce the flame, cover kadai for 10 minutes, stir occasionally.
When chicken became tender, add garam masala, .give a nice stir .and check seasoning.
Awadhi Murg Korma in coconut milk is ready to serve.

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