Mild Chicken Curry Recipe

(murgh korma)

Ingredients

750 g	Boneless chicken
100 g	Ghee or butter
250 ml	Whipped yogurt
1 tsp	Garam masala
60 ml	Water
4 cm	Ginger, chopped
6 cloves	Garlic, finely chopped
2 pieces	Onions, finely chopped
4 pieces	Green cardamom pods, bruised
1 piece	Black cardamom pods, bruised
4 cm	Cinnamon stick
2 pieces	Bay leaves
2 pieces	Cloves
1/2 tsp	Cumin powder
1/2 tsp	Coriander powder
1/2 tsp	Nutmeg, freshly grated
1 1/2 tsp	White pepper, ground
1 tsp	Salt
2 tbsp	Cream
1 tsp	Coriander leaves, chopped for garnishing (cilantro)
Nut paste:
3 tbsp	White poppy seeds, soaked and simmered 30 mins.
3 tbsp	Salted melon seeds, soaked
3 tbsp	Chironji nuts of almonds, blanched
3 tbsp	Raw cashew nuts, soaked

Method :

Prepare chicken by cutting it into bite-sized pieces and set aside.
Saute onions, garlic and ginger until very lightly browned.
Blend together with water to obtained a paste and set aside.
Prepare nut paste by blending all the ingredients with just enough water for a smooth paste.
Heat ghee in a pan or wok and saute the cloves, cardamom, cinnamon and bay leaves for a minute, then add the cumin, coriander and blended onion paste.
Continue to saute over low heat, constantly stirring, until the oil separates, making sure the mixture does not change color.
Add the whipped yogurt and continue to cooking for approx. another 10 minutes, stirring constantly.
Add the nutmeg, pepper and chicken and simmer over low heat, uncovered, for 10 - 15 minutes, until chicken is tender.
Now add the nut paste and simmer gently for another 5 minutes.
While stirring, add salt, 1 tbsp cream and half of the garam masala.
Remove from heat and serve, garnished with the remaining garam masala and cream and sprinkle the chopped coriander leaves.