Name: Murg Korma
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 1 kg Chicken (jointed, washed); 400 gms Onions (peeled and ground to paste); 15 gms Ginger (ground to paste); 5 gms Green chillies (ground to paste); 200 gms Curd (beaten); 10 gms Poppy seeds (ground finely); 30 gms Coconut (ground finely); 20 gms Cashew nuts (ground finely); 6 no Cloves; Salt (to taste); 5 gms Cinnamom; 6 no Green chillies; 1 tspn Red chilli powder; 150 gms Ghee; 20 gms Raisins (for garnish); 20 gms Cashewnuts (for garnish, fried and chopped); 150 gms Khoya (for garnish, mashed)

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Murg Korma — Formulation & Method | CuliNect