Indian Recipes - Mild Chicken Curry (Murgh Karma) Indian Chicken Recipe

  
 

Indian Chicken Recipes - Mild Chicken Curry (Murgh Karma) Recipe

Ingredients

  • 2 medium onions, diced

  • 4-6 cloves garlic, sliced

  • 1 1/2 in (4 cm) ginger, sliced

  • 1/4 cup (60 ml) water

  • 3 oz (90 g) ghee or butter

  • 4 green cardamom pods, bruised

  • 1 black cardamom pod, bruised

  • 1 cinnamon stick (1/2 in/1 cm)

  • 2 cloves

  • 2 bay leaves

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1 cup (250 g) whipped yogurt

  • 1/4 teaspoon freshly grated nutmeg

  • 1 1/2 teaspoons ground white pepper

  • 1 1/2 lbs (750 g) boneless chicken, cut into bite-sized pieces

  • 2 tablespoons cream

  • 1 teaspoon salt

  • 1 teaspoon Garam Masala

  • 1 teaspoon minced coriander leaves (cilantro), to garnish

Nut paste

  • 3 tablespoons white poppy seeds

  • 3 tablespoons unsalted, shelled melon seeds, soaked in water

  • 3 tablespoons chironji nuts or blanched almonds

  • 3 tablespoons raw cashew nuts, soaked in water

Method:

  1. To make the Nut Paste, first soak the poppy seeds in water and simmer for 30 minutes. Place the poppy seeds and the remaining ingredients in a blender or food processor and grind to a paste, adding water if necessary, then set aside.

  2. Stir-fry the onion, garlic and ginger in a nonstick wok until the onion is transparent and very slightly browned. Place in a blender or food processor with 1/4 cup (60 ml) water and blend to a paste. Set aside.

  3. Heat the ghee in a wok, stir-fry the cardamom, cinnamon, cloves and bay leaves for a few minutes, then add the cumin, coriander and onion paste. Continue stir-frying over very low heat, stirring continuously for 5 minutes until the oil separates. Take care that the mixture does not change color. Add the yogurt and continue to stir for 15 minutes.

  4. Sprinkle in the nutmeg and pepper, add the chicken pieces and simmer uncovered over low heat for 10 to 15 minutes until the chicken is tender. Add the Nut Paste and simmer gently for 3 to 5 minutes. Mix in 1 tablespoon of the cream, salt and half of the Garam Masala, stirring well. Remove from the heat and serve with the remaining cream and a sprinkling of Garam Masala and coriander leaves.