Murg Awadhi Korma !!
An Amazing recipe taught to us by chef Harjeet !The curry is just to die for.. the taste was yum...Thank you...
2tblsp ghee+ 3 tblsp oil
1/2 tsp- black cumin
1 no- bay leaf
1 no- cinnamon
5gms- stone flower
5 no- green cardamom
5 no - cloves
2 tblsp- ginger garlic paste
500 - chicken boneless ( thigh)
Salt to taste
1 tsp- turmeric
1 tsp - red chilli powder
1/2 tsp- yellow chilly powder( i did not have this available)
2 tsp- coriander powder
200 ml - yogurt
5 tblsp- brown onion paste ( brown 3-4 onions and make a paste with water)
3 tblsp- brown cashew paste
( fry the cashews and make a paste with water)
1 tsp- saffron in water
50 ml Keora water (Used less of this)
Method----
Heat oil and spluter cumin+ bay leaf + cinnamon+ green cardamom and cloves. When they crackle add ginger garlic paste.
Cook for 2 mins and add chicken and cook for another 5 mins. Add dry masalas til oil surfaces.Add splashes of water in between.
Once half done,Add whisked yogurt and keep stirring till you reduce the yogurt.Now crush the stone flower(dagad phool) between ur palms and add it to the gravy.
Add brown onion paste n cook till the oil surfaces.
Add some boiling water or chicken stock ( I used boiling water )
Stir in the cashew paste n cook under sim till chicken is well done with the masalas...
Once done add Keora water n saffron water.
PS:
For the cashew paste instead of frying them i simply dry roasted them and ground it to a paste.I used 6-7 cashews only
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