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.

• Ready In: 2 hrs 30 mins
• Serves: 4-6

Ingredients

• 800  g chicken breasts
• 1⁄2 teaspoon cumin powder
• 1⁄2 teaspoon coriander powder

• For the marinade

• 100  g mozzarella cheese
• 100  g  fresh cream
• 80  g yoghurt
• 10  g  ginger-garlic paste
• 1  pinch saffron
•  salt, to taste
•  white pepper, to taste

• For the gravy

• 800  g onions, peeled
• 80  g cashew nuts
• 100  ml  oil
• 10  g coriander powder
• 10  g cumin powder
• 200  ml  cream
• 1  pinch cardamom powder
• 10  g  ginger-garlic paste
• 250  ml  chicken stock, prepared fresh
•  salt & pepper, to taste

• For the garnish

• 1  pinch saffron
• 1  pinch cardamom powder
• 1  tablespoon mozzarella cheese
• 1  tablespoon fresh coriander leaves, chopped

Directions

1. Cut the chicken into large chunks (each piece weighing not more than 50 gms each).
2. Rub the chicken pieces with the ginger-garlic paste, salt and pepper and keep aside for 30 - 45 minutes.
3. 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.
4. 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.
5. To prepare the gravy, boil the onion and cashew nuts together for 20 minutes.
6. Drain and grind together to a smooth paste.
7. Heat oil in a saucepan and add the ginger-garlic paste. Saute for 30 seconds.
8. Add onion-cashew nut paste, salt, pepper, cumin and coriander powders, and chicken stock. Let it cook for about 10 minutes.
9. 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.
10. Pour in the gravy and mix well.
11. Once the chicken is fully cooked, add the cream and cardamom powder. Stir well.
12. Garnish with cardamom powder, saffron, cheese and chopped corriander.
13. Serve hot.