Royal Braised Chicken (Murgh Korma Shahi)
Try this Royal Braised Chicken (Murgh Korma Shahi) recipe, or contribute your own.
Try this Royal Braised Chicken (Murgh Korma Shahi) recipe, or contribute your own.
- 1 ts salt
- 1 ts ground cumin
- 75 g natural yoghurt; (3oz)
- 1/2 ts ground turmeric
- 300 ml warm water; (10fl oz)
- 1 tb ginger paste
- 700 g boned chicken thighs or
- 1 lg onion; finely sliced
- 1/2 ts dried mint
- 150 ml single cream; (5fl oz)
- 1/2 ts chilli powder
- 3 tb choppped fresh coriander
- 1 tb tomato pur?e
- 1 tb garlic paste
- 1/2 ts fennel seeds
- 1 tb ground coriander
- 1/2 ts balti garam masala
- 1/2 ts onion seeds
- 1 tb fresh chopped mint leaves
- 50 g ghee or unsalted butter;
- 50 g raw unsalted cashew nuts;
- Carbohydrate 3.57001875172857 g
- Cholesterol 0 mg
- Fat 0.653378750406656 g
- Fiber 1.40578752018244 g
- Protein 0.781677500322579 g
- Saturated Fat 0.0651693750275618 g
- Serving Size 1 1 Serving (227g)
- Sodium 7.21825000115162 mg
- Sugar 2.16423123154613 g
- Trans Fat 0.0849240000385934 g
- Calories 19 calories
Step-by-step
- Place the chicken, yogurt, turmeric and half the ginger, garlic and half the salt in a large mixing bowl and mix thoroughly. Cover and leave to marinate in the refrigerator for 4-6 hours or overnight. Remove from the refrigerator 30 minutes before cooking.
- Put the cashew nuts and cream in a bender and add 3-4 tbsp water. Blend to a smooth pu?e and set aside.
- Preheat a balti pan over a medium heat and add the ghee or butter. When hot, but not smoking, add the onion and fennel seeds and let them sizzle for a few seconds. Add the remaining ginger and garlic and stir fry for 1 minute.
- Add the onion and stir fry for 6-7 minutes until it is soft and just beginning to colour, then add the ground coriander and cumin. Stir-fry for 1 minute.
- Add the marinated chicken and all the marinade. Increase the heat to high and stir-fry the chicken for 4-5 minutes or until it loses its pink colour.Add the chilli powder, tomato pur?e and the remaining salt. Stir fry for 2-3 minutes. Add the warm water and cook for a further 3-4 minutes, stirring frequently.
- Add the cashew and cream mixutre, garam marsala, mint and coriander leaves. Stir fry for 2-3 minutes and serve.
Why does raw cashew paste transform a watery sauce into a velvety coating? Fat globules suspend within the dairy proteins of single cream, while pulverized cashews release natural starches that thicken the liquid without requiring flour or cornstarch. This technique relies on an emulsion that holds together under moderate heat.
- Marinate the chicken thighs for at least four hours to allow the lactic acid in the natural yoghurt to tenderize the muscle fibers.
- Temper the whole fennel seeds in ghee or unsalted butter at medium heat until aromatic, ensuring the fat extracts the fat-soluble essential oils.
- Blend the raw unsalted cashew nuts with three to four tablespoons of water until completely smooth to prevent graininess in the final sauce.
- Simmer the braise with warm water rather than cold water to maintain a steady cooking temperature across the chicken pieces.
Proper sequencing prevents the ground spices from scorching during the initial stir-fry phase. Finishing the dish with fresh herbs adds volatile aromatic compounds right before serving.
