Murghi Korma (Chicken in Saffron-Almond Sauce)
“From the Washington Post, who got it from from "The Turmeric Trail" by Raghavan Iyer (St. Martin's Press, 2002). Prep time includes marinating time.
Using a tomato-less version of korma -- a rich, nut-based sauce -- allows the subtler flavors of saffron, almond, garam masala and cream to stand out. I love creamy sauces as opposed to tomato sauces - this one's a winner for me!”
Murghi Korma (Chicken in Saffron-Almond Sauce)
0 recipe photos
READY IN:8hrs 25mins |
SERVES:4 |
YIELD:4 |
UNITS:US |
Ingredients Nutrition
- 1⁄2 cup heavy cream, slightly warmed (I have substituted plain yogurt with great results)
- 1⁄2 teaspoon saffron thread
- 1 1⁄4 lbs chicken breasts, boneless and skinless
- 2 tablespoons fresh cilantro, finely choppped
- 1 teaspoon salt (to taste)
- 1⁄2 teaspoon ground cayenne pepper
- 1⁄2 cup blanched almond, slivered (or coarsely chopped)
- 1⁄4 cup water
- 1 teaspoon garam masala
- 2 tablespoons ghee or 2 tablespoons vegetable oil
- 2 tablespoons fresh ginger, finely chopped
- 5 -7 garlic cloves, finely chopped
Directions
- In a shallow bowl or resealable container, combine the warm cream and saffron. Set aside.
- Meanwhile, pat the chicken dry and cut it crosswise into 1-inch-thick strips. Add the chicken to the saffron cream along with the cilantro, salt and cayenne pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours.
- Meanwhile, in a blender, puree the almonds, water and garam masala until fairly smooth. Set aside.
- In a large skillet over medium-high heat, heat the ghee or oil. Add the ginger and garlic and stir-fry until golden, 2 to 3 minutes. Add the chicken mixture, reduce the heat to medium and cook, uncovered, stirring occasionally, for 12 to 15 minutes. The chicken should be almost but not quite cooked through.
- Add the almond mixture, return to a simmer and cook, covered, stirring occasionally, for 8 to 10 minutes, until the chicken is cooked through. Serve immediately.
Murghi Korma (Chicken in Saffron-Almond Sauce)