Murgh Korma
Chicken korma with coconut and yogurt - a creamy, mildly spiced curry perfect with naan or rice.
Preparation
Marinate the chicken pieces with ginger, garlic, coriander powder, turmeric and salt for 20 minutes.
Cooking
Heat oil in a kadhai. Add the onions and fry for 6-7 minutes, with constant stirring, on medium-high heat till they are golden brown (as shown below).
Add marinated chicken and fry on medium heat for 4 minutes.
Mix 2 tbsp water with doi (curd), and add to the chicken. Cook for 4 minutes on medium heat.
Then add chilli powder, coconout, cilantro (dhonepata), and mint leaves. Mix well and cook for 2 minutes.
Add 1/2 cup warm water. Cover and simmer for minutes. Adjust gravy consistency as desired.
Serving Suggestions
Serve with naan, pulao, or white rice.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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