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!"
 
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Ready In:
8hrs 25mins
Ingredients:
12
Serves:
4
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ingredients

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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.

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RECIPE SUBMITTED BY

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"
 
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