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Murgh Korma Dhaba Style Chicken Braised in Creamy, Spiced, Yogurt Gravy

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Murgh Korma Dhaba Style Chicken Braised in Creamy, Spiced, Yogurt Gravy Murgh Korma Dhaba Style Chicken Braised in Creamy, Spiced, Yogurt Gravy Yield: Serves 4-6 Ingredients: 2 lbs Boneless/Skinless Chicken* (Murgh) - cut into bite sized pieces Marinade: ¼ Cup Plain Full Fat Yogurt (Dahi) 2 cloves Fresh Garlic (Leh-sun) - grated into a paste ½ inch piece Fresh Ginger (Adrak) - grated into a paste 2 tsp Kashmiri Chile Powder (Kashmiri Mirch) 1 tsp Kosher Salt (Namak) ½ tsp Fresh Ground Black Pepper (Kali Mirch) ½ tsp Cumin Powder (Jeera Podi) ½ tsp Coriander Powder (Dhania Podi) ¼ tsp Turmeric Powder (Haldi) Korma: 10-12 Whole Roasted/Unsalted Cashew Nuts (Kaju) 2 Tbs Cooking Oil (Tel) - can use canola, vegetable, grape seed, avocado, or mustard oil ¼ Cup Ghee 2 Medium Red Onions (Pyaz) - puréed into a paste 3 cloves Fresh Garlic (Leh-sun) - grated into paste 1 inch piece Fresh Ginger (Adrak) - grated into paste 1 tsp Cumin Powder (Jeera Podi) 1 Tbs Coriander Powder (Dhania Podi) ½ tsp Mace Powder (Javitri Podi) 6 Green Cardamom Pods (Choti Elaichi) 3 inch Cinnamon Stick (Jungli Dalchini) 2 Bay Leaves (Tej Patta) 2 tsp Turmeric Powder (Haldi) 1 Fresh Red Chile (Lal Mirch) - seeded and minced ½ Cup Heavy Cream (Malai) ¾ Cup Plain Full Fat Yogurt (Dahi) 1 tsp Garam Masala Kosher Salt (Namak) to taste * You can use either White or Dark Meat and can substitute 3 pounds bone in chicken if desired (though you will have to extend the cooking time in step 10) for a truly authentic version of the dish (Page 1 of 2) Taz Doolittle www.TazCooks.com Murgh Korma Dhaba Style Chicken in Creamy, Spiced, Yogurt Gravy Preparation: 1) In a medium bowl, whisk together all of the marinade ingredients until smooth - Fold in the chicken until thoroughly coated - Cover and allow to marinate for a minimum 1 hour (overnight for better results) 2) When ready to cook, submerge the cashew nuts in water and set aside until needed 3) Heat the cooking oil in a medium/large skillet, wok, or kadahi over medium-high heat until shimmering - Once the oil is hot, shake off excess marinade and add to the oil (DO NOT DISCARD REMAINING MARINADE) - Stir fry your chicken pieces for 3-5 minutes until nicely seared on all sides and mostly cooked through - Remove from heat and set aside until needed 4) Heat ghee in a separate, large, heavy bottomed pan, wok, or kadahi over medium-high heat until shimmering 5) Once the ghee is hot, add the puréed onion and sauté until most of the water has evaporated and the onion paste is lightly browned (apx 7-10 minutes) - Add the garlic and ginger and continue to sauté for 2 minutes 6) Add the cumin, coriander, mace, cardamom pods, cinnamon stick, bay leaves, turmeric, and fresh red chile - Continue to sauté for 1 minute 7) Remove from the heat and set aside until needed 8) Drain the cashew nuts and transfer to the work bowl of a small food processor, blender, clean coffee grinder, or a mortar and pestle and purée/pound into a smooth paste 9) Add the cashew paste to the korma and thoroughly combine - Stir in the heavy cream until fully incorporated - Stir in the yogurt until fully incorporated - Stir in the remaining marinade until fully incorporated - Add the prepared chicken (from Step 3) and thoroughly combine 10) Return to low heat, cover, and bring to a simmer - Add the garam masala and thoroughly combine - Adjust seasoning with salt to taste - Continue to simmer (stirring occasionally) for 7- 10 minutes until chicken is cooked through (add a bit of water if necessary to keep from scorching and sticking) 11) Remove from heat, transfer to serving dish(es), garnish with some chopped fresh coriander and chopped cashews if desired - Serve hot (Page 2 of 2) Taz Doolittle www.TazCooks.com .
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