Dum Murgh Korma | दम मुर्ग़ कोरमा | Chef Afraz | Modern Khansama | Sanjeev Kapoor Khazana

A meal fit for the kings ! Chicken cooked in a fragrant, rich and creamy gravy…. A very different look to traditional chicken kormas.

DUM MURGH KORMA

Ingredients

750 grams chicken, cut into 3 inch pieces on the bone
2-3 tbsps ghee + for drizzling
1 inch cinnamon stick
1 bay leaf
1 black cardamom
4-5 green cardamoms
6-8 cloves
4-5 black peppercorns
1¼ cups onion paste
Salt to taste
1 tsp coriander powder
½ tsp yellow chilli powder
½ cup yogurt
1½ tbsps ginger-garlic paste
1 tsp green chilli paste
2 tbsps almond-poppy seeds (badam – khas khas) paste
½ cup grated khoya / mawa
½ tsp green cardamom powder
¼ tsp mace (javitri) powder
¼ tsp white pepper powder
2 tbsps fresh cream + for garnish
Fresh coriander sprig for garnish

Method

1. Heat ghee in a handi. Add cinnamon stick, bay leaf, black cardamom, green cardamoms, 2-4 cloves, and black peppercorns and mix well. Cook till fragrant.
2. Add onion paste and mix well. Cook till translucent and the raw smell goes away.
3. Take chicken in a large bowl. Add salt, coriander powder, yellow chilli powder and yogurt and mix well.
4. Add ginger-garlic paste and green chilli paste in the chicken mixture and mix well. Cook for 1-2 minutes.
5. Add the chicken and continuously sauté on high heat for 6-7 minutes.
6. Add 2 cups water and mix well. Add almond-poppy seeds paste and mix well.
7. Add khoya, green cardamom powder, mace powder and white pepper powder and mix till well combined. Reduce the heat to low, cover and cook for 12-15 minutes or till done.
8. Heat a charcoal piece over direct flame.
9. Switch the heat off of the chicken mixture. Place a small bowl in the middle, carefully place the hot charcoal piece in it, sprinkle remaining cloves and drizzle ghee. Immediately cover and let the flavour infuse for 1-2 minutes.
10. Remove the bowl and add fresh cream to the chicken mixture and mix well.
11. Transfer into a serving bowl, garnish with fresh cream and coriander sprig. Serve hot.

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