Wednesday, April 10, 2013

Chicken Tandoori and Murgh Korma - Chicken in Nutty Sauce

My hubby love Indian food. Knowing the meal full of rich spice , that it's not something I prepare on a daily basis, just one time when I'm craving for it I will cook and that's kinda win win situation. my hubby Happy and I got what I want.  the thing is, often Chicken Tandoori dish is well known kind of dry dish aka no sauce. so after searching from  my favorite blog that I followed, I found the sauce that cough my eyes. and that what I do. I mixed the recipe to get the flavor that I wanted. hope my friend wouldn't mind but I'm sure she will be agree or excuse me when I tell her that combination is Heaven. It was really delicious. imagine this , My boys ( who known as a picky eater) finish their plate in no time!!
So let's try ..

Chicken Tandoori with Murgh Korma sauce ( Chicken in Nutty Sauce )
Ingredients
  • 1,5 kg chicken, skinless and with bone or boneless
  • 3 garlic cloves, grated 
  • 4 Shallots, slice thinned 
  • 4 cm ginger, grated
  • 1 teaspoon turmeric powder
  • 3 medium size red onions
  • 2 green chilies( Optional , I didn't use because of my kids doesn't like spicy food )
  • 1/4 cup roughly chopped cilantro, plus more for garnishing at the end
  • 6 to 7 almonds, blanched and skin removed( 2 tbsp ground almond )
  • 6 to 7 cashews( I don't use it )
  • 1 tablespoon white poppy seeds ( I don't use it )
  • 3/4 cup plain, flavorless yogurt ( 125 gr yogurt nature )
  • 1 tablespoon cream (optional) ( I use cream fraiche liquid )
  • 1 cup tomato puree, canned or homemade( I use 1 jar of my homemade tomato puree
  • 1/2 tablespoon coriander seeds
  • 1/2 tablespoon cumin seeds
  • 1 teaspoon chili powder ( I don't use it )
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon fennel seeds( I don't use it )
  • 2 to 3 green cardamoms 
  • 2 tsp garam masala
  • 1,5 Tbsp Tandoori powder spice
  • 2 tablespoons ghee/ cooking oil
  • 1 Tbsp Honey
  • 15 gr Butter
  • salt  and pepper to taste
Directions
  • Marinate the chicken with salt, turmeric, garlic, Shallots, tumeric,garam masala, tandoori spice, cilantro leaves, ginger, Yogurt, and Salt and let it rest for a minimum of five hours or overnight in the refrigerator.
  • Fried the chicken about 5 minutes upside down, put aside 
  • Next,In a wok on a deep pan, add 2 tablespoons of oil and bring it to heat using the same pan, pour the tomato puree add the ground almond, green cardamoms, salt n pepper.
  • Pour the chicken and let it soak to the tomatoes sauce . .continue cooking with low fire  
  • Add honey and butter, continue cooking until the oil starts to separate. If it gets too sticky, add a little bit of water. Cook for about 20 minutes. if the gravy gets too thick. Cook for a couple more minutes and add cream, if you are using any. Check for salt and once the chicken is cooked through, switch off the heat.
  • Garnish with some freshly chopped cilantro and serve with rice, naan or your choice of bread.

** Recipe of the sauce I got it  from here and since my hubby doesn't like dry dish, I do some modification a bit and got the idea to make the sauce from this recipe... thanks Kankana

http://www.sunshineandsmile.com/2012/12/18/murgh-korma-chicken-in-nutty-sauce/

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