Safed Murg Korma Recipe

Cooking Directions

• STEP 1.In a blender, grind together cashews, almonds, and yogurt to make a smooth paste.
• STEP 2.Marinate the chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, and salt.
• STEP 3.Heat oil in a pan and add the marinated chicken. Cook until the chicken is browned.
• STEP 4.Add the cashew-almond paste and cook for a few minutes.
• STEP 5.Add water and simmer until the chicken is cooked through and the gravy thickens.
• STEP 6.Garnish with fresh cream and chopped coriander leaves before serving.
• STEP 7.Serve hot with naan or rice.

Cooking Tips

• Soak the cashews and almonds in warm water for 30 minutes before grinding them.
• For a richer flavor, you can add a tablespoon of ghee to the dish.
• Adjust the spice level according to your preference by adding more or less red chili powder.

Storage and Serving

• Safed Murg Korma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Serve the Safed Murg Korma with naan, rice, or pulao for a complete meal.