Mughlai Cuisine is always known for it lavishness in spices,nuts and taste. Flavours of ground nuts, seeds and spices when combined with chicken and cream, the upshot is overwhelmingly exotic. One such dish is Murgh Hariyali Korma, succulent chicken braised in spices, green masala-nut paste and cream.
Murgh Hariyali Korma can be relished with any of your rich favourite breads like lachcha paratha, nan, kulcha/Sheermal or even phulkas. Peas pulao or zafrani Pilaf goes marvellously with Murgh Hariyali Korma. Make This Murgh Hariyali Korma and elate your spread for any party or festival at home. Let’s go through how to do it….
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1 kg, chicken on bone, cut in medium sized pieces
300 gms, thick yogurt, whisked well
3 large onions, finely sliced
1/4 teaspoon, turmeric powder
2 bay leaves
2 inch stick of cinnamon
1/4 cup, cream
1 teaspoon sugar
juice of 1 medium lemon
Salt as per taste
A pinch of Saffron soaked in 2 tablespoon of warm milk
5 tablespoons of oil
3 tablespoons of ghee
1/2 cup of hot water
Grind together to form a green masala paste:-
1 cup, coriander leaves, tightly packed
1/4 cup, mint leaves, tightly packed
2-3 green chilies
2 inch piece of ginger, roughly chopped
8-10, garlic cloves
1 & 1/2 teaspoon, poppy seeds
15, almonds, blanched and peeled
Dry roast and grind to a powder :-
1 & 1/2 teaspoon, cumin seeds
5-6 green cardamom
1/2 blade of mace
2 black cardamom
1 tablespoon coriander seeds
Coriander and mint leaves
Golden fried onion
Clean and wash chicken pieces well
In a large heavy bottom pan, heat oil. Add finely sliced onions and fry them until golden brown and crisp. Take them out, place them onto absorbent paper and keep them aside. Reserve the oil for later use.
In a bowl, combine whisked yogurt, cream,green masala paste, ground dry spice powder, some salt, crushed golden fried onions ( reserve some for garnish). Cover and keep it marinated under refrigeration for 45 minutes.
In a same heavy bottom pan (used to fry onions), heat oil and ghee together.
Add bay leaves, cinnamon stick and fry them for few seconds.
Now, add only marinated chicken pieces and sauté them for 3-4 minutes on high heat.
Keep adding a little of marinade and stir fry.
Add turmeric powder, salt, raisins, saffron soaked milk and 1/2 cup of hot water, cover and cook for 8-10 minutes or until chicken is just tender. Do not over cook them.
Lastly add lemon juice, sugar and cook for another 2 minutes.
Dish out, garnish with coriander, mint leaves, fried onions and cream. Serve hot with Sheermal/nan/paratha or pulao of your choice