Apricot Chicken Korma – Chicken cooked with Apricot and spices in Moghlai style.
300 gms, thick yoghurt, whisked well
3 tbsp, Cashew paste
1 tbsp, Ginger Garlic paste
6, medium,Onion, finely sliced
2 tsp, Kashmiri Red Chili powder
1 1/2 tsp, Coriander powder
1 tsp, Garam Masala Powder
2 nos, Bay leaf
8 nos, Cloves
8 nos, Green Cardamom
2 Cinnamon sticks of 1 inch size
8-10 nos, Black pepper corn
2 nos, Black Cardamom
12-15 nos, Dried Apricots
1 big pinch, Saffron
1/4 cup, Milk
few drops, Kevda OR Rose water
Lemon juice of 1 lemon
3-4 nos, Green chili, slit
Salt as per taste
Hot water, as required
6 tbsp, Oil
2 tbsp, Ghee
Soak the dried Apricots in hot water for 3 to 4 hours. Deseed it once done. Do not chop.
Soak the saffron in warm milk and keep it aside.
In a heavy bottom pan, heat oil. Add 2/3rd of the sliced onions and fry it till golden brown. Take them out and drain on absorbent paper.
In the same oil, add ghee and heat up.
Add remaining sliced onions and fry till soft and translucent. Add bay leaf, cloves, green and black cardamom, cinnamon sticks and black pepper corn. Fry them with the onion for a minute.
Add chicken pieces and saute well on high heat for 2 mins.
Add ginger garlic paste and mix well.
Reduce the heat and add whisked yoghurt, cashew paste and chopped or pureed apricot. Cover and cook for 5 mins.
Add red chili powder, coriander powder, dried apricots, garam masala powder and 1/2 cup of hot water. Mix and cook till chicken gets tender and oil starts floating on the top.
Finally add the crushed golden browned onions, slit green chilies, lemon juice, salt , saffron soaked in milk, mix and simmer for another 2 to 3 minutes.
Lastly add few drops of Kevda OR Rose water.
Delicious Khubani Murgh Korma is ready to be served with buttery Nan, Kulcha or Phulkas and Pulao of your choice.
NOTE:- If you want the gravy to be thin, you can add more hot water.
The amount of green chili can be increased or decreased based on preference.