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Chicken in Coriander Sauce
Murgh Qorma Dhaniyawaala
Chicken thigh, boneless,
Cut into 2" cubes 450 gm / 1 lb
Step I :
Yoghurt (dahi) ¾ cup
Garlic (lasan) paste 3 ¼ tsp
Ginger (adrak) paste 1 ¾ tsp
Coriander (dhaniya) powder 1 tbsp
Trumerice (haldi) powder 1 ½ tsp
Red chilli powder 1 tsp
White pepper (safed mirch) powder 1 tsp
Step II :
Onions, medium-sized, peeled 3
Ghee 6 tbsp
Salt to taste
Chicken stock 2 cups
Green cardamom (choti elaichi) powder 1 tsp
Cinnamon (dalchini) powder a pinch
lemon (nimbu) juice 1 tsp
Cream, fresh 2 tbsp
Green coriander (hara dhaniya),
Finely chopped 1 cup
Method :
Wash the chicken well, shake dry and keep in a strainer to drain excess water.
Mix the step I ingredients in bowl with a whisk. Keep aside.
Boil the onions (step II) until cooked. Blend to a fine paste with I tbsp oil and some water.
Heat the ghee in a pot on medium heat; add the boiled onion paste and stir and roast until the moisture dries up and fat appears on the sides.
Add the step I mixture and stir and roast until fat appears on the sides.
Add chicken, increase heat to high, add salt and stir and roast till fat appears on the sides.
Add chicken stock and bring to the boil. Reduce heat, add green cardamom and cinnamon powder, lemon juice, and cream; stir. Add green coriander and cover and simmer for 2-3 minutes, stirring occasionally.
Remove from heat, transfer to a bowl and serve.
*Preparation time: 45 min. Serves: 4
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