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https://www.lifestylefood.com.au/recipes/15058/jhangi-murg-korma

LifestyleFOOD.com.au

Jhangi Murg Korma
Pakistani Cusine

Ingredients

  • 1.5kg Bone /Boneless Chicken

  • 2 cup Plain Yogurt

  • 1 tbsp Ginger Paste

  • 1 tbsp Garlic Paste

  • 1/2 tbsp Red chili powder

  • 1/2 tbsp Turmeric Powder

  • 1 tbsp Garam Masala

  • 4 tbsp Lemon

  • 1 inch Cinnamon stick

  • 2 Cloves

  • 2 Green Cardamom

  • 4 Black Peppercorns

  • 1 big pinch Saffron threads

  • 2-3 Green Chilli (finely chopped)

  • Salt to taste

  • 1/2 cup Oil

  • For Preparing Roasted and Ground Masala

  • 2 Onions (finely chopped)

  • 1/2 cup - 8-10 Ground Almonds Powder

  • 1/2 cup/ 8-10 Cashew nuts Powder

  • 2 tbsp Poppy seeds (khus khus)

  • 2 tbsp Desiccated Coconut

  • For Garnish

  • Coriander (finely chopped)

  • Mint (finely chopped)

Method

  • 1.

    Wash the chicken and drain well.

  • 2.

    In a large non-stick saucepan/Khadhai at medium heat, Dry Roast

  • 3.

    Poppy seeds,coconut,almond, cashew nuts

  • 4.

    One by one separately for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.

  • 5.

    Then dry roast the onion till they are slightly soft and golden in colour and

  • 6.

    Grind to a smooth paste.

  • 7.

    In a Mixing blow Add raw chicken, ginger and garlic paste, red chilli powder,

  • 8.

    Turmeric powder, green chilli, Garam masala powder,

  • 9.

    saffron, lemon juice,Plain Yoghurt,

  • 10.

    add all fine paste,coriander leaves, mint leaves and mix well.

  • 11.

    cover the bowl with a plastic wrap and

  • 12.

    Leave for the Marinading for 1/2 an hours in the refrigerator.

  • 13.

    After 1/2 an hours marination,

  • 14.

    In a non-stick pan add oil at medium heat.

  • 15.

    Add cinnamon stick, cardamom,black peppercorns, Cloves

  • 16.

    Let it splutter and fry.

  • 17.

    In a minute.

  • 18.

    Add the chicken mixture into it stir fry for 5- 10 minutes.

  • 19.

    Add 1/2 cup water leave it for low heat till the thin layer of oil appears on the bottom surface.

  • 20.

    Now add salt to taste,stir often to prevent masala burning,if required,sprinkle a little water from time to time prevent the masala from burning.

  • 21.

    Do not cook on a high heat,simmer heat

  • 22.

    And cover the pan leave till done.

  • 23.

    Remove pan from heat .

  • 24.

    Garnished with fresh coriander leaves and mint leaves.

Notes

serving dish with crispy onion kulcha, plain naan. laccha parantha and plain rice ..........

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