Murgh Awadhi Korma


     1 Ghee Tbsp
    2 Green cardamom 5 nos
    3 Cloves 4-5 nos
    4 Black cardamom 2 nos
    5 Cinnamon 1 long
    6 Ginger 1 1/2 tsp
    7 Garlic 1 ½ tsp
    8 Red chilli powder 1 tsp
    9 Coriander powder 1tsp
    10 Kasoori methi 1 1/2 tsp
    11 Garam masala 1 ½ tsp
    12 Brown onion paste 1 cup
     13 Cashew nut paste ½ cup
    14 chicken 300 gms
    15 Salt To taste
    16 Chicken stock 250 ml
    17 Curd 1 bowl small
    18 Cream 1 small bowl
    19 Almonds For garnishing
    20 Coriander leaves For garnishing

preparation method

Heat ghee in a pan and add green cardamom, cloves, black cardamom and cinnamon in it and sauté it properly.
After this add some chopped ginger, garlic, and sauté it, once cooked, add in red chilli powder, coriander powder, kasoori methi, garam masala and brown onion paste, cashew nut paste, in it and stir it and let it cook for some time.
Now add chicken pieces, salt and chicken stock in it and cover it with a lid and cook it for 5 to 8 minutes.
Finally add some curd and cream in it and take it out in a serving bowl and garnish it with almonds and coriander leaves and serve.


Serving Suggestions

    Serve 4
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By: Chef Shantanu Gupte

Show: India Unlimited

Prep:30 Mins Cook: 15 to 30 minutes

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