Murgh Korma | Chicken Korma
Chicken Korma | Murgh Korma is a wonderful combo for Biriyani, Pulao and especially the Chicken Coconut Pulao. I made it this last Sunday. The healthier part is there is no coconut in the ingredients list. Just grind a masala paste , cook chicken in that and add curd. Your done. Such a rich and creamy chicken Korma I must say.
Chicken- 500 g | 1/2 kg
Garlic- 20 pods
Ginger- 2 (1 inch) pieces
Badam | Almond - 10
Red Chilly Powder- 2 tbsp
Salt- as per taste
Oil- 3 tbsp
Curd | Yoghurt- 200 ml
Slice onion and peel ginger.
Grind onion, ginger, garlic, almond, salt, chilly powder with little water to make a smooth paste.
Wash chicken and set aside.
Heat oil in a pressure cooker.
Add ground paste and chicken and pressure cook for 5 whistles or 15 minutes in pressure cooker.
Do not add any water while cooking chicken.
When pressure comes down open the cooker and keep in on simmer flame and add well beaten curd.
Mix well and just warm the gravy and put off the flame.
Serve hot with Coconut Chicken Pulao.