Cashew Chicken (Murg Korma)

Serves – 6
Cooking Time – 44 Minutes
Style – Hyderabudi, Not Vegetarian

You Will Need -

1200g of chicken (preferably boneless)
3 cups of slightly sour yoghurt
¾ cups of cashew nut paste
6 cloves
¾ teaspoon of turmeric powder
1 ½ teaspoon each of ginger and garlic
1 ½ tablespoons of cardamom ( crushed)
1 ½ tablespoons of butter
salt to taste


Garnish

golden brown fried onion rings
fresh cream




1.Heat the butter in a heavy -bottomed pan, on a medium heat till hot. Add the dry spices and fry for a few seconds.
2.Add the ginger and garlic, fry for a few more seconds. Now add the yoghurt and fry (still on medium heat) for about 3 minutes.
3.Add the chicken pieces,little water and mix well. Cover and cook on medium heat for about 20 minutes or till the chicken is half cooked.
4.Add the cashew nut paste and fry for a little while.
Add water as required and sprinkle salt to taste. Mix well.
Cover and cook on low heat for about 20 minutes or till the chicken is tenderised and the gravy is thick.
5. Garnish with golden brown fried onion rings and fresh cream.