Murghi Korma (Chicken Korma)
Murghi korma is a mild, creamy Indian chicken dish that suits anyone wary of heat. The chicken marinates in yogurt, ginger and garlic, then simmers with whole spices toasted in a dry pan, which brings out their fragrance. Saffron steeped in warm cream goes in at the end, giving the sauce its color and a gentle floral note. Serve it with warm pilaf rice and the soft fried onions on top.
Instructions
Put the chicken in a bowl with the ginger paste, garlic paste, coriander, cumin, nutmeg if using, and the yogurt. Cover the bowl with cling film and marinate in the fridge for 1 to 3 hours.
Melt the ghee in a pan and fry the chopped onions until they turn light brown but are still soft. Do not let them crisp. Lift them out with a slotted spoon and set them aside.
Add the marinated chicken to the hot ghee and cook over medium heat.
Toast the cardamom, cloves and cinnamon in a hot dry frying pan for 1 minute, until they smell fragrant. Add them to the chicken along with the crushed black pepper.
Cover the pan and cook, stirring now and then. When liquid begins to separate from the chicken, stir in the coconut cream, salt and sugar.
If the pan looks dry before the chicken is cooked through, add a little boiling water.
Warm the single cream in the microwave and drop in the saffron threads so they color it. When the chicken is almost cooked, stir the cream in.
Take the pan off the heat. Serve topped with the fried onions, a few drops of rosewater and toasted almonds, if using.
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