Subj : Murgh Korma (Chicken In A Coconut Cream Sauce), part 2
To   : All
From : Ben Collver
Date : Wed Oct 08 2025 10:35:44

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Murgh Korma (Chicken In Cashew & Cream Sauce) PT 2
 Categories: Chicken, Indian
      Yield: 2 Servings
 
           See part 1
 
  Next add the onions, ginger, and garlic and saute for 3 to 5 minutes
  until the onions starts to turn light brown. Add the soaked cashews
  and melon seeds (if using) next along with green chiles. Saute for 2
  to 3 minutes. Reduce the heat to very low now and add the coriander,
  turmeric, along with 2/3 cup hung yogurt. Do not stir immediately
  else the yogurt will curdle. Wait for atlas a minute and then slowly
  stir around to mix yogurt with everything else in the pot. Cook the
  yogurt along with the masala for 5 to 7 minutes on low heat until you
  
  see oil separating on the sides. Put the stove off, pick out the bay
  leaf & cinnamon, about half of the cloves & cardamom, and tip rest of
  the contents into a blender. The mixture is going to be hot so wait
  for 10 to 15 minutes before you start blending it. Blend. Do not use
  water if possible during blending. I do not make a very smooth paste,
  you could decide the texture of the sauce at this point.
  
  Meanwhile, in the same pot or another pot, heat up the 2 to 3 tb ghee
  on medium. When the ghee is hot enough, start searing the marinated
  chicken on both sides. You do not need to brown but a light sear is
  just about enough. You could do this is batches. Once all the chicken
  is seared, add all of it together along the blended sauce to the pot.
  Stir around on and cook on medium-low heat. The chicken will render
  its moisture and fat as it cooks and the sauce will thicken and
  deepen in color. Let cook until the chicken is about 95% cooked,
  about 6 to 8 minutes.
  
  Next, add the water depending on the desired consistency of sauce. I
  add 1/2 cup water along with crushed kasuri methi. Check and adjust
  the salt. Let come to a boil on medium. Next add the cream, saffron
  infused milk, cardamom powder, sugar, and raisins. Let simmer (not
  boil) for 8 to 10 minutes on very low heat. Once simmered, put off
  the heat and let sit covered for 2 hours.
  
  Garnish with chopped cilantro and serve.
  
  Recipe by sanjuro
  
  Recipe FROM: <gopher://sdf.org/1/users/sanjuro/indian-food/>
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

.