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About this recipe:
Murgi Korma is a rich and traditional chicken side dish that is eaten with paratha, pulao and biryanis. It is a must item for big parties and weddings. It is sweet, sumptuous with hints of spices.
1 cup of Greek yoghurt (tok doi) or thickened milk
1 tablespoon of ginger paste
1 teaspoon of garlic paste
2 tablespoons of onion paste
salt as needed
0.5 cup of soybean oil
1 cup of onion slices
2-3 bay leaves
4-5 cinnamon sticks
water as needed
2 tablespoon of ghee
1 teaspoon of sugar
4-5 green chilies
Cut the chicken into pieces, wash and drain the water.
Mix yoghurt, ginger, garlic and onion pastes and salt with the chicken pieces. Set aside for 30 minutes.
Heat a pan with oil. Fry 1 tablespoon of the onion slices until they turn crispy golden brown. Set aside the fried onions or peyaj beresta aside.
Now add the rest of the onion slices along with bay leaves, cardamoms, cinnamon sticks and cloves. Fry for a bit and add the marinated chicken pieces.
Stir and put the lid on for 10 minutes until the water released from the meat dries up slightly and the oil starts to simmer on top.
Add 2-3 cups of water and cook on high heat for 10-15 minutes. Then cook for another 10-15 minutes on low heat.
When the chicken pieces and spices have mixed well, add the ghee and stir well.
Cook on low heat for 30 more minutes.
By now the meat should be cooked and become tender. The ghee should have also risen to the top now and simmering brightly. Sprinkle the sugar and put the lid on for 5-7 more minutes.
Sprinkle the peyaj beresta or fried onions and green chilies.
Serve with pulao or biryani or paratha.
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