Cashew Chicken Murg Korma
800 grams of chicken (boneless preferably)
2 cup(s) slightly sour yoghurt
½ cup(s) cashewnut paste
4 cloves
½ teaspoon(s) turmeric powder
1 tablespoon(s) each of ginger, garlic and green chilly pastes
1 teaspoon(s) each of cumin, coriander and hot spice mix (garam masala) powders
1 cardamom crushed
1 tablespoons clarified butter (ghee) / butter
salt to taste
golden brown fried onion rings, fresh cream and finely chopped coriander leaves
for garnishing
Heat clarified butter (ghee) / butter in a heavy-bottomed pan on medium level
till hot. Add the dry spices and fry for a few seconds. Add the ginger-garlic
and chilly pastes and fry for a few more seconds. Add the yoghurt and fry on
medium level for about 3 minute(s). Add the chicken pieces, little water and mix
well. Cover and cook on medium level for about 15 minutes or till the chicken is
half - cooked. Add the cashewnut paste and fry for a little while. Add water as
required and sprinkle salt to taste. Mix well. Cover and cook on low heat for
about 15 minutes or till the chicken is tenderised and the gravy is thick.
Garnish with golden brown fried onion rings, fresh cream and finely chopped
coriander.