Murgir Korma (Chicken Curry - Bengali Style)

          This delicious Bengali style chicken curry cannot get more simpler than this. It just needs some marination and then slow cooked till done. So it involves minimum effort with maximum flavour. Relish it with steamed rice, plain Biryani, pulao, naan, tandoori roti or plain chapatti. So check out the step by step pictorial recipe to prepare this delicacy.

• 500 gms. chicken with bones, curry cut
• 1 cup yoghurt
• 1/2 cup milk
• salt to taste
• 1 tbsp. ginger-garlic paste
• 1 onion, chopped
• 2 tbsp. fried onions
• 1 tsp. roasted cumin  powder
• 1" cinnamon stick
• 3-4 green cardamoms
• 5-6 cloves
• 3 bay leaves
• 1 tbsp. ghee
• 2 tbsp. mustard oil
• 1/4 tsp. nutmeg powder
• 1/4 tsp.  mace powder
• 4-5 green chilies, slit
• 1 tsp. kewra water
• coriander leaves to garnish 

          In a bowl, mix all the above mentioned ingredients (except coriander leaves) and marinade for 2-3 hours. 

          Heat a pan and transfer the contents into it. Cover and simmer on a low flame for 20-25 minutes or till the chicken is cooked and the gravy slightly thickens. 

          When it is almost done, add the green chilies and kewra water. Simmer further for 2-3 minutes. 

          Serve, garnished with coriander leaves. It can be had with any form of rice and Indian bread.

                     Mix all ingredients (except coriander leaves) & marinade for 2-3 hours. 

                                 Heat a pan & transfer the contents into it.  

                     Cover & simmer for 20-25 minutes or till chicken is cooked & gravy
                     slightly thickens. 

When it is almost done, add green chilies & kewra water. Simmer 

                            further for 2-3 minutes. 

Serve, garnished with coriander leaves. It can be had with any form

                          of rice & Indian bread.

Chicken Korma

          Korma is a curry dish prepared either with mutton, mixed veggies or chicken. It can be made either dry or with gravy according to individual preference. The choice of ingredients that goes into making this delicious and yummy dish varies from region to region and from person to person. In fact every household have their own version. 

          This is my version of Chicken Korma where I have dry roasted numerous aromatic spices and made it in a dry form as I like it this way when having it with any Indian flat bread. I opted for tomatoes and tomato paste along with onion, ginger and garlic for the base sauce, but yoghurt or cream too can be used to make it more milder. So check out the step by step pictorial recipe to prepare it. 

• 500 gms. chicken on bones, curry cut
• 2 onion, chopped
• 3-4 garlic, chopped
• 1" ginger, chopped
• 2 tomatoes, chopped
• 1 sprig curry leaves
• salt to taste
• 1 tsp. turmeric powder
• 1 tsp. tomato paste

Roast & Grind - 

• 2 tbsp. fresh grated coconut
• 7-8 dry red chilies
• 2 tsp. sesame seeds
• 1" cinnamon stick
• 3 green cardamoms
• 5 cloves
• 2-3 bay leave
• 1 star anise
• 1 mace
• 1 tsp. whole pepper
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 1 tsp. mustard seeds
• 1 tsp. fennel seeds

          Dry roast the coconut separately till golden colour. Keep aside to cool. Roast rest of the spices in a hot pan for a few seconds. Cool and grind into a powder along with the roasted coconut.

          Heat oil in a pan and fry the onions, ginger and garlic till light brown. Add the tomatoes and continue to fry on low flame till they are mashed.

          Add 2 tbsp. of the ground spice powder along with some water and saute till it is well combined.

          Now add the chicken, curry leaves, salt and turmeric powder. Mix well and add 1 cup water. Cover and cook on medium flame till the gravy dries up and the chicken turns soft.

           Serve as a side dish with jeera rice, plain biryani, pulao, naan, tandoori roti or just plain chapati.

Ingredients - Cinnamon, cardamoms, cloves, mace, star anise, 

          coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, sesame 

     seeds, whole dry red chilies, peppercorns, mustard seeds & bay leaves.

Dry roast them in a hot pan for a few seconds.

Grind along with dry roasted fresh grated coconuts.

The ground spices.

Heat oil & saute onions till light brown.

Add tomatoes & continue to saute till it is mashed.

Add 2 tbsp. of the prepared ground spice & mix well.

Add chicken, salt, turmeric powder & curry leaves.....

 ......followed by 1 cup water. Cover & simmer till almost done.

Add tomato paste & continue to cook till gravy is dry.

   Serve with jeera rice, plain biryani, pulao, naan, tandoori

roti or just plain chapati.