Murg ka khorma

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Recipe Here is the recipe for Murgh ka Khorma which won Sushma from A S Rao Nagar a prize in The Hindu MetroPlus Cookery Contest 2011


Preparation Time: 30 minutes, Cooking Time : 30 minutes , Serves: 4 Portions


Chicken (preferably leg and breast portions) : 1/2 kg, cut into medium size pieces

For Marinade

Ginger & Garlic paste: 1 tbsp

Red Chili powder: 2 tsp

Turmeric powder: 1/4 tsp

Olive oil: 1 tsp

Juice of 1/2 Lemon

Salt to taste

For Masala

Dry coconut (Kopra) 50 gms, diced

Cloves: 6

Cinnamon stick 1/2 inch

Shahjeera: 1/2 tsp

Pepper Corns: 6

Dry Red Chillies: 4

Poppy seeds (Khus khus): 1/4 tsp

Cashewnuts: 3 to 4

Dry roast the above ingredients independently and grind them into a thick & smooth paste, adding little water as required

Other Ingredients

Large Onion: 1, finely chopped

Ginger & Garlic paste: 1 tbsp

Fresh Mint: 2 sprigs, chopped finely

Fresh Coriander leaves: 1 bunch, chopped finely

Oil for frying

Salt to taste


Wash the chicken and add all the ingredients for the marinade and keep in the fridge for 30 minutes to 1 hour.

Heat oil in a wide bottom pan and add the onions and fry till golden brown. Add the ginger & garlic paste and fry for another minute.

Now add the marinated chicken and fry on high flame till the chicken pieces are sealed and turn light in colour.

Cover the pan and let the chicken cook in its own juices, over medium to low flame for 10 minutes, stir occasionally.

Once the chicken is cooked and tender, add the masala and mix well. Ensure that the pieces are not shredded while mixing.

Allow the chicken to cook in the masala for another 5 minutes over low flame with the pan uncovered.

Once the gravy reaches the desired consistency, remove from heat and sprinkle the chopped coriander leaves.

Serve hot with Rotis or rice.




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