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Murg Lajawab Korma Recipe

Murg Lajawab Korma Recipe

For the individuals who love to eat natively constructed chicken, here is an energizing dish that you can cook for your family and companions. This is an astoundingly tasty and an alternate chicken formula that you should have never attempted. This chicken formula is an astounding dish that can be cooked on uncommon events and celebrations, and is cooked more than one and a half hours. All you have to do marinate the chicken pieces with yogurt, turmeric, ginger-garlic glue and Kashmiri red stew powder for 60 minutes. When the chicken is marinated, you have to cook the chicken well with entire and ground flavors. It’s a rich yet hot non-veggie lover formula that you can appreciate best with rumali roti or spread naan. Appreciate!

Stage 1

Murg Lajawab Korma Recip

Take a little bowl and set up the marinade for chicken. For the equivalent, combine ginger-garlic glue, 4 tablespoons of yogurt, turmeric powder and Kashmiri red bean stew powder. At that point, cut the chicken in pieces and marinate the chicken with this blend. Give the chicken a chance to marinate for an hour in an encased bowl with the goal that flavors are ingested similarly. At that point, dice a large portion of the onions and finely cleave the others. (Note: You can place the chicken in cooler with the goal that it lies immaculate and it is marinated well.)

Stage 2

Next, put a thick-bottomed non-stick skillet over medium fire and warmth enough oil in it for cooking chicken. When the oil is hot enough, include cardamom in it alongside diced onions. Saute until the onions are pale dark colored in shading. Ensure that you are cooking the onions on low fire.

Stage 3

At that point, include the cashews and cook until they are light dark colored in shading. This is significant, if you don’t mind see that cooking is done as prompted or else it won’t be powerful in the following stage. When done, turn off the fire. Move the substance in a granulating container and let them cool. At the point when the cashews are cool enough, pound them to a fine glue. Include the rest of the yogurt and pound by and by. Keep this aside until required.

Stage 4

Murg Lajawab Korma Recipe1

Put a non-stick skillet on medium fire and warmth a little oil in it. Rapidly, include the diced onion till they become tanish. Get all the cooked onion out the container and keep them independently.

Stage 5

In a similar skillet, include cove leaf alongside the entire red bean stew. Saute for a couple of moments and after that include cloves and cinnamon stick in it. Saute for an additional couple of moments and afterward include the onion-cashew glue in it, cook for a moment on low fire. At long last, include dark colored sugar and salt alongside cumin and coriander powder. Blend well every one of the fixings and cook the cashew-onion glue for a moment. At that point, include 1/2 cup of water in the dish and let the sauce cook for 3-5 minutes.

Stage 6

Presently, include the marinated chicken in the container alongside every one of the blends. Cook the chicken on medium fire for around 30 minutes. Spread the skillet with a top so the chicken assimilates every one of the kinds of the flavors. Mix in the middle of with the goal that the chicken doesn’t adhere to the base and ensure you don’t include water in the chicken, as it will discharge a little water. Simply ensure that the chicken juice is being doused well and the flavors are being consumed by the chicken. In the event that you need a little water to include, include just a piece and don’t overcook the chicken.

Stage 7

Murg Lajawab Korma Recipe2

At last, when the chicken is going to complete, include 1 tablespoon of ghee and mix well. Mood killer the fire and move the cooked chicken in a serving bowl. Trimming with singed onions and naturally cleaved coriander leaves. Appreciate with margarine naan or rumali roti.

Murg Lajawab Korma Ingredients

800 gm chicken

6 clove

1 cove leaf

3 pieces cinnamon

9 little finely slashed onion

1 tablespoon cumin powder

1 red bean stew

4 green bean stew

finely slashed coriander leaves as required

6 tablespoon yogurt (curd)

7 tablespoon refined oil

8 green cardamom

5 clove

1 tablespoon coriander powder

1 tablespoon ghee

1 tablespoon darker sugar

2 tablespoon salt

6 tablespoon slashed cashews

About Afaq Hussain

Afaq Hussain is a blogger and love to write about food and make daily new dishes for users who want to cook at home. I worked for three years in Fook Club Lahore as Head Cook.

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