MURG MUMTAZ (INDIAN CHICKEN CURRY WITH MILD CASHEW NUT CURRY)
A rich and creamy gravy which can be served with pilaf or any Indian bread. Preparation time includes the time required for the chicken to marinate. NOTE: According to the original recipe, the cream is to be added to the gravy before pouring it onto the chicken. But since the chicken still needs to cook a bit more after adding the gravy, I add it at the end to prevent the cream from curdling.
Provided by Galley Devil
Categories Curries
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Cut the chicken into large chunks (each piece weighing not more than 50 gms each).
- Rub the chicken pieces with the ginger-garlic paste, salt and pepper and keep aside for 30 - 45 minutes.
- Mix together the cheese, yoghurt and cream till smooth (should not have any lumps), and add to the chicken. Keep aside for another 30 minutes.
- To prepare the chicken, roast it in a preheated oven till almost done. Cover the baking dish with aluminum foil, removing it only during the last 10 minutes of baking.
- To prepare the gravy, boil the onion and cashew nuts together for 20 minutes.
- Drain and grind together to a smooth paste.
- Heat oil in a saucepan and add the ginger-garlic paste. Saute for 30 seconds.
- Add onion-cashew nut paste, salt, pepper, cumin and coriander powders, and chicken stock. Let it cook for about 10 minutes.
- In a separate saucepan, heat a little oil and add chicken, cumin and coriander powders and a little water (to help with the mixing). Saute for about 5 minutes.
- Pour in the gravy and mix well.
- Once the chicken is fully cooked, add the cream and cardamom powder. Stir well.
- Garnish with cardamom powder, saffron, cheese and chopped corriander.
- Serve hot.
Nutrition Facts : Calories 1115.7, Fat 84.2, SaturatedFat 30, Cholesterol 244.5, Sodium 564.8, Carbohydrate 35.4, Fiber 4, Sugar 12.1, Protein 57.5
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