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Safed Murgh Korma Recipe

Safed Murgh Korma
How to make Safed Murgh Korma

Fried chicken pieces are slow cooked in a creamy yogurt-based gravy. Cashew nuts help enhance the flavour of this dish and give it a rich taste. Garnish with saffron strands and serve hot with naan or bakharkhani roti.

  • Total Cook Time 20 mins
  • Prep Time 10 mins
  • Cook Time 10 mins
  • Recipe Servings2
  • Easy

Ingredients of Safed Murgh Korma

  • 3 tbsp Ghee
  • 3 tbsp Vegetable oil
  • 1 kg Chicken (curry cut)
  • 15-20 Cashew nuts
  • 2 tbsp Poppy seeds
  • 2-3 Green chillies
  • 1 inch Ginger
  • 5-6 Garlic cloves
  • 1 cup Yogurt
  • 2 tsp Maida
  • to taste Salt
  • 1/2 cup Milk
  • 1/2 tsp Garam masala powder
  • 2 tsp Lemon juice
  • 1/2 tsp White pepper powder
  • 1/4 cup Fresh cream

How to Make Safed Murgh Korma

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1.
Heat butter and vegetable oil in a pan. Add chicken and fry on high heat for 3-4 minutes.
2.
Make a paste of cashew nuts, poppy seeds, green chilli, ginger and garlic and add it in the pan. Fry for 3-4 minutes.
3.
Whisk yogurt with maida and add it in the pan along with salt and cook for 2-3 minutes.
4.
Add milk and cover the pan and cook the chicken until it’s done.
5.
Add garam masala powder, lemon juice, white pepper powder and fresh cream and cook for 2 minutes.
6.
Garnish with saffron strands and fresh coriander. Serve hot with naan or bakharkhani roti.

Key Ingredients: Vegetable oil, Chicken (curry cut), Cashew nuts, Poppy seeds, Green chillies, Ginger, Garlic cloves, Yogurt, Maida, Salt, Milk, Garam masala powder, Lemon juice, White pepper powder, Fresh cream

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