Uttar Pradesh-style Chicken Curry (Murgh Korma)

Dish History:

Murgh Korma is a classic and beloved chicken curry dish that hails from the state of Uttar Pradesh. This dish showcases the rich culinary heritage of the region with its aromatic spices, creamy texture, and delectable taste. Over the years, Murgh Korma has become a staple at festive gatherings and special occasions in North India.

Detailed Recipe: Note: This recipe serves 4-6 people.

Ingredients:

For Marinating the Chicken:

• 1.5 kg (about 3.3 lbs) chicken, cut into pieces
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon turmeric powder
• Salt to taste

For the Korma:

• 2 large onions, finely sliced
• 1/2 cup vegetable oil or ghee (clarified butter)
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 cup tomato puree
• 1/2 cup cashew nut paste (blend cashews with a little water to make a smooth paste)
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala powder
• Salt to taste
• Chopped fresh coriander leaves for garnish

Instructions:

1. Marinate the Chicken:

• In a large mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix well to coat the chicken evenly. Allow it to marinate for at least 30 minutes, or refrigerate overnight for deeper flavors.
  
  
  
  

2. Heat Oil and Sauté Onions:

• Heat the vegetable oil or ghee in a heavy-bottomed pan or a deep skillet over medium heat.
• Add the sliced onions and sauté until they turn golden brown and caramelized. This may take about 10-12 minutes.

3. Add Whole Spices:

• Add the green cardamom pods, cloves, cinnamon stick, and bay leaf to the sautéed onions. Sauté for another 2-3 minutes until the spices release their aroma.

4. Add Tomato Puree:

• Pour in the tomato puree and cook for 5-6 minutes until the oil starts to separate from the mixture.

5. Add Cashew Nut Paste:

• Add the cashew nut paste to the tomato-onion mixture and cook for another 2-3 minutes.

6. Cook the Marinated Chicken:

• Add the marinated chicken to the pan along with any marinade left in the bowl.
• Stir well to combine the chicken with the tomato-onion-cashew mixture.

7. Add Ground Coriander and Salt:

• Sprinkle ground coriander and salt to taste. Mix well.

8. Simmer and Garnish:

• Reduce the heat to low, cover the pan, and let the chicken simmer for about 30-35 minutes, stirring occasionally, until the chicken is cooked through and the gravy thickens.
• Sprinkle garam masala powder and garnish with fresh coriander leaves.

9. Serve:

• Serve the Murgh Korma hot with naan, roti, or steamed rice.

This rich and creamy chicken curry is a treat for the senses, with its blend of aromatic spices and creamy texture. Murgh Korma is a favorite in Uttar Pradesh and is sure to impress anyone who loves Indian cuisine. Enjoy your Uttar Pradesh-style Chicken Curry!