Murgir Korma (Chicken Curry)

Name: Murgir Korma (Chicken Curry)
Cuisine: Indian
Ingredients: 500 gm chicken with bones, curry cut; 1 cup yoghurt; 1/2 cup milk; to taste salt; 1 tbsp ginger-garlic paste; 1 onion, chopped; 2 tbsp fried onions; 1 tsp roasted cumin powder; 1 inch " cinnamon stick; 3-4 green cardamoms; 5-6 cloves; 3 bay leaves; 1 tbsp. ghee; 2 tbsp. mustard oil; 1/4 tsp. nutmeg powder; 1/4 tsp. mace powder; 4-5 green chilies, slit; 1 tsp kewra water; As needed coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#nonv - This delicious Bengali style chicken curry cannot get more simpler than this. It just needs some marination and then slow cooked till done. So it involves minimum effort with maximum flavour. Relish it with plain rice, plain Biryani, pulao, naan, tandoori roti or plain chapati.

Bethica Das @kitchen_flavours

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Ingredients

500 gmchicken with bones, curry cut
1 cupyoghurt
1/2 cupmilk
to tastesalt
1 tbspginger-garlic paste
1onion, chopped
2 tbspfried onions
1 tsproasted cumin powder
1 inch" cinnamon stick
3-4green cardamoms
5-6cloves
3bay leaves
1 tbsp.ghee
2 tbsp.mustard oil
1/4 tsp.nutmeg powder
1/4 tsp.mace powder
4-5green chilies, slit
1 tspkewra water
As neededcoriander leaves to garnish

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Steps

1

In a bowl, mix all the above mentioned ingredients (except coriander
leaves) and marinade for 2-3 hours.
2

Heat a pan and transfer the contents into it. Cover and simmer on a low flame for 20-25 minutes or till the chicken is cooked and the gravy slightly thickens.
3

When it is almost done, add the green chilies and kewra water. Simmer further for 2-3 minutes.
4

Serve, garnished with coriander leaves. It can be had with any form
of rice and Indian bread.