One-pot Murgh or Chicken Qorma recipe from the Mughal Era
A classic yet royal recipe from Delhi-6, made with braised meat, yogurt and spices
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 4 |
1 kg chicken
Salt to taste
350 gms yoghurt
2 tbsp ginger-garlic paste (a blend made using equal portions of ginger and garlic)
200 ml oil
1 ½ tbsp red chili powder
3 tbsp coriander powder
6 cloves
6 green cardamoms
80 to 100 gms birista or crispy brown onions, crushed
1 tbsp roasted cumin (zeera), crushed into powder
1 tbsp black cardamom, crushed (badi elaichi dana)
1 tbsp ginger, julienned
1 tsp screw pine water
1. In a heavy-bottomed pan, combine and mix yogurt, ginger-garlic paste, oil, red chili, coriander powder, cloves, and cardamom, using a whisk. Once whisked, turn the flame on and add the chicken pieces and cook it on a high flame.
2. Cook for 15 minutes until the chicken is cooked.
3. Once the oil separates, add birista or crushed brown onions and cumin powder along with the black cardamom powder. Mix well.
4. Garnish with julienned ginger and screw pine water.
5. Cover the lid and turn the flame off.
6. Murgh Qorma is now ready to be served. Enjoy!
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