• Royal Braised Chicken (Murgh Korma Shahi)

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    • 700 gm Boned chicken thighs or possibly breast, (1 1/2lb)
    • 75 gm Natural lowfat yoghurt, (3oz)
    • 1/2 tsp Grnd turmeric
    • 1 Tbsp. Ginger paste
    • 1 Tbsp. Garlic paste
    • 1 tsp Salt
    • 50 gm Raw unsalted cashew nuts, (2oz)
    • 150 ml Single cream, (5fl ounce)
    • 50 gm Ghee or possibly unsalted butter, (2oz)
    • 1/2 tsp Onion seeds
    • 1/2 tsp Fennel seeds
    • 1 lrg Onion, finely sliced
    • 1 Tbsp. Grnd coriander
    • 1 tsp Grnd cumin
    • 1/2 tsp Chilli pwdr
    • 1 Tbsp. Tomato puree
    • 300 ml Hot water, (10fl ounce)
    • 1/2 tsp Balti garam masala
    • 1 Tbsp. Fresh minced mint leaves
    • 1/2 tsp Dry mint
    • 3 Tbsp. Choppped fresh coriander leaves


    1. 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 hrs or possibly overnight. Remove from the refrigerator 30 min before cooking.
    2. Put the cashew nuts and cream in a bender and add in 3-4 tbsp water. Blend to a smooth puee and set aside.
    3. Preheat a balti pan over a medium heat and add in the ghee or possibly butter. When warm, but not smoking, add in the onion and fennel seeds and let them sizzle for a few seconds. Add in the remaining ginger and garlic and stir fry for 1 minute.
    4. Add in the onion and stir fry for 6-7 min till it is soft and just beginning to colour, then add in the grnd coriander and cumin. Stir-fry for 1 minute.
    5. Add in the marinated chicken and all the marinade. Increase the heat to high and stir-fry the chicken for 4-5 min or possibly till it loses its pink colour.Add in the chilli pwdr, tomato puree and the remaining salt. Stir fry for 2-3 min. Add in the hot water and cook for a further 3-4 min, stirring frequently.
    6. Add in the cashew and cream mixutre, garam marsala, mint and coriander leaves.
    7. Stir fry for 2-3 min and serve.

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