| CHICKEN
KORMA WITH
CORIANDER LEAVES
DHANIWALI MURGH
KORMA (KASHMIR)
Kashmir is actually sheep and goat country and chicken is eaten
rarely. This recipe was shown to me by Abdul Ahad Waza who is the
premier Kashmir wedding and party catere. Along with his four sons
he cooks in his courtyard and supplies food to the culinary cognoscenti
of Kashmir and in the winter does the same in Delhi. This is rather
an unusual-flavoured Chicken Korma, mild and fragrant with a thin
gravy. Good to eat with rice, roti or even sliced bread.
| Serves
4 |
|
| 1kg
chicken pieces |
8
green caardamooms |
| 5
garlic cloves |
4-in
(10-cm) cinnamon stick |
| 10-12
strands of saffron |
1/2
teaspoon turmeric powder |
| 2
onions, chopped |
1/2
teaspoon ginger powder |
| 5
green chillies, chopped |
salt |
11/2
cups whole milk yoghurt
1/4 cup ghee or oil |
2
cups chicken stock (make wiht
chicken bones) |
| 4
cloves |
1/4
teaspoon ground black pepper |
2 tablesspoons chopped coriander leaves
1 Boil the chicken in 3 cups water along with 2 of the
garlic cloves for 3-4 minutes. Strain and discard water. Leave th
chicken to cool, then rinse in lukewarm water. This removes all
the odour of the chicken. Cup up the chicken.
2 Pound the remaining garlic and soak in 1/2 cup water then
strain to obtain a garlic infusion Soak the saffron strands in 1/4
cup water, pressing with the back of a spoon to get an infusion.Puree
the onions with the green chillies. Whisk the yoghurt and set aside.
3 Heat the ghee or oil in a cooking pot and fry the
onion puree until golden (about 12 minutes).Add the cloves, cardamoms
and cinnamon followed by the turmeric powder. Add the chicken,garlic
infusion and yoghurt and vcover with a lid. Allow to simmer for
7-10 minutes until the juices aare absorbed.
4 Add the gingeer powder and asalt to taste and saute for
3-4 minutes until the chicken is lightly browned. Add enough chicken
stock to get the amount of gravy desired (this dish does not need
a great deal).
5 Simmer over a gentle heat. When the Chicken is tender,
sprinkle with the saffron infusion,pepper and fresh conriander leaves. |
