Murg Mumtaz (Indian Chicken Curry With Mild Cashew Nut Curry)

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READY IN: 2hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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