Mughlai Murgh Korma

Ingredients

Chicken  1 and 1\2 kg 

Vinegar  2 tsp Ghee or oil - 1\4 cup 

Onion  2 cups  thinly sliced 

Bay leaves 2 

Green cardamom  3-4 

Black cardamom 2-3 

Cloves 5-6 

Black peppercorns 8-10 

Cinnamon stick 1 inch piece 

Javitri small piece 

Ginger 2 inch piece 

Garlic 8-10 cloves 

Almonds 1\4 cup 

Grated fresh coconut 3 tbsp 

Green chili  1 

Yogurt 1 and 1\2 cup 

Maida 1 tsp 

White pepper powder 1 tsp 

Kashmiri red chili powder  2 and 1\2 tsp 

Coriander powder 2 and 1\2 tsp 

Turmeric powder 1\2 tsp 

Salt to taste 

Saffron A good pinch 

Kewra essence 8-10 drops 

Rose water 1 tsp 

Garam masala 1 tsp 

Lemon juice 2 tsp 

Fresh cream  2 tbsp

Method

Wash the chicken and apply vinegar on it. Keep aside for 45 minutes to an hour. Heat ghee in a pan. Add onions and 1\2 tsp salt and fry on medium heat till golden brown Remove on a plate through a slotted spoon. In the same pan, add bay leaves, green cardamom, black cardamom, cloves, peppercorn, cinnamon and javitri. Fry for 30 seconds. Add chicken and fry on high heat for 5-7 minutes till slightly browned. Meanwhile in a grinder, grind the fried onions, ginger, garlic, grated coconut, almonds and green chili to make a smooth paste. Use little water if requires to grind. Add the ground masala to the pan once the chicken is browned. Whisk yogurt with maida and it to the pan. Add salt, white pepper powder, red chili powder, coriander powder, turmeric powder and saffron to the pan. Add a cup of water and let the chicken cook for almost an hour on low heat. Add kewra essence, rose water, garam masala, lemon juice and fresh cream and cook for 3-4 minutes. Serve hot with Naan.

Mughlai Murgh Korma