Murgh Korma - Quick Chicken Korma

Recipe Ingredients

1		Fresh ginger root - peeled and chopped
6		Garlic - coarsely chopped
6 tablespoons	90ml	Vegetable oil
3		Bay leaves
1		Cinnamon stick
8		Cardamom pods
4		Cloves
1/4 teaspoon	1.3ml	Black cumin seeds
4 1/2 oz	127g	Onions - finely chopped
1 tablespoon	15ml	Ground coriander
1 tablespoon	15ml	Ground cumin
3		Canned plum tomatoes - chopped
3 lbs	1362g / 48oz	Chicken pieces - skinned
1 teaspoon	5ml	Chili powder - or to taste
3/4 teaspoon	3.8ml	Salt
3 tablespoons	45ml	Single cream

Recipe Instructions

Cut the chicken into serving-sized pieces.

Blend ginger, garlic and 3 tablespoons water into smooth paste. Put oil in wide frying pan and set over high heat. When very hot, put in bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir and put in onions.

Stir-fry for about 3 minutes or until onions turn brownish. Put in paste from blender, ground coriander, ground cumin and fry for a minute. Put in chopped tomatoes and fry for another minute. Put in chicken, chili powder, salt and 1 cup water.

Bring to boil. Cover turn heat to medium and cook for 15 minutes, turning chicken pieces over now and then. Remove cover, add cream and cook on high heat for another 7-8 minutes or until sauce thickened. Stir gently.

Source:
Madhur Jaffrey "Quick & Easy Indian Cooking"

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