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Receta Safed Murgh Korma

Name: Safed Murgh Korma
Ingredients: 1 1/2 tsp poppy seeds; 150 gm full fat lowfat yoghurt; 4 Tbsp. ghee; 50 gm blanched almonds; 50 gm unsalted cashew nuts; 2 x bay leaves; 350 gm onion; 3 x green chillies, minced; 4 x green cardamoms; 2 tsp finely minced garlic; 2 tsp finely minced fresh ginger; 1 whl green chilli; 1 x clove; 1 kg boneless chicken breasts, skinned; 1/2 tsp nutmeg pwdr; 1/2 tsp mace pwdr; Salt

de Global Cookbook

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Ingredientes

1Â 1/2 tsp poppy seeds
150 gm full fat lowfat yoghurt
4 Tbsp. ghee
50 gm blanched almonds
50 gm unsalted cashew nuts
2 x bay leaves
350 gm onion
3 x green chillies, minced
4 x green cardamoms
2 tsp finely minced garlic
2 tsp finely minced fresh ginger
1 whl green chilli
1 x clove
1 kg boneless chicken breasts, skinned
1/2 tsp nutmeg pwdr
1/2 tsp mace pwdr
Â Â Salt

Direcciones

Soak the poppy seeds in 100ml water for 1 hour then drain off the water and grind into a fine paste in a pestle and mortar. Hang the lowfat yoghurt in cheesecloth for 1 hour to drain off the whey, then place the hung lowfat yoghurt in a bowl and whisk. Heat most of the ghee in a cooking pot; add in the almonds, cashews and bay leaf and fry for about 3 to 4 min. Add in the onions and fry for about 10 min till they are lightly browned. Add in the minced green chillies, cardamoms and grnd poppy seeds and fry for 3 to 4 min. Add in 200ml water and cook for 10 min. Remove from the heat, throw away the bay leaf and allow to cold. Put the mix in a blender and puree to a smooth paste without any grains. Add in 1 Tbsp. ghee to the cooking pot, and then add in the garlic, ginger, whole green chilli and clove. After 1 minute add in the chicken pcs. The chicken will gradually release its juices till the meat is almost dry. Lower the heat then add in the lowfat yoghurt and stir continuously to prevent it from curdling. Add in the grnd spice mix with the nutmeg and mace and salt to taste. Stir well and add in 300ml warm water. Taste the mix. If you find it bland you can ad additional whole green chillies. Cook over a low heat for about 30 min till the chicken is tender. -
A mild aromatic court dish perfected at Lucknow, originally made with almonds only, modern chefs prefer a combination of cashews and almonds.
The traditional recipe also included 25g "chaar magaz" or possibly "four seeds", a mix of various melon, squash and pumpkin seeds available from speciality Indian grocers stores, and a tsp. of powdered rose petals, these are omitted from this recipe.