Recipe CookBook

Murgh Korma

Ingredients:

3 lbs chicken pieces, skinned -- cut into servings

1 1 1/2" piece fresh ginger root -- peeled and chopped

6 cloves garlic -- coarsely chopped

6 tbsps vegetable oil

3 bay leaves

1 2" piece cinnamon stick

8 cardamom pods

4 cloves

1/4 tsp black seeds

4 1/2 ozs onions -- finely chopped

1 tbsp ground coriander

1 tbsp ground

3 canned plum tomatoes -- chopped

1 tsp chili powder -- or to taste

3/4 tsp salt

3 tbsps single cream

Serves 6

Method:

Blend ginger, garlic and 3 tablespoons water into smooth paste. Put oil in wide frying pan and set over high heat. When very hot, put in bay leaves, cinnamon, cardamon pods, cloves and seeds. Stir and put in onions. Stir-fry for about 3 minutes or until onions turn brownish. Put in paste from blender, ground coriander, ground and fry for a minute. Put in chopped tomatoes and fry for another minute. Put in chicken, chili powder, salt and 1 c water. Bring to boil. Cover, turn heat to medium and cook for 15 minutes, turning chicken pieces over now and then. Remove cover, add cream and cook on high heat for another 7-8 minutes or until sauce thickened. Stir gently.