Safed Murg Korma (White Chicken Korma)

When you have a chicken loving family, you need to come up with quick chicken dishes that are different each week and are easy and quick to prepare with less ingredients that are easily avialable in your fridge, freezer and pantry - you experiment. This is one such dish. 

I know there are many blogs, youtube videos with many many dishes - each one overlaps another or is very similar. Thats cooking for you. I just adeed stuff in my pantry to make a white gravy as the kid wanted a white chicken dish this week. This gravy is not too spicy but is full of flavor and looks and tastes rich.

Ingredients

2 pounds chicken - I used boneless skinless thighs

2 medium onions

8 garlic cloves

1/2 inch ginger

1 green chili

1/4 cup cashews

8 to 10 almonds

1 teaspoon popy seeds (optional)

2 tablespoons sour cream (hung yogurt can be used too)

4 tablespoons oil

1 inch cinnamon stick

2 bay leaves

1 teaspoons garam masala powder

salt to taste

2 teaspoons kewra water (optional)

Chopped cilantro for garnish (optional)

Method

Blend the onions, garlic and ginger into a fine paste - do not add water. Soak the cashews and the almonds in hot water for abut 20 mins. Peel the almonds, if they have skin. 

In a karahi add the oil. Once it heats up, add the cinnamon stick and the bay leaves. When they emit a nice aroma (in about 20 seconds) add the onion paste and mix well. Fry till you see the oil on the sides. Be careful not to burn or brown the onions. Add salt to taste and the garam masala and mix well. To this add the sour cream and keep stirring till it all blends well. Add 1/4 cup of water. To this add cut chicken pieces. I cut them into 1 inch pieces. Cover and cook on medium flame. Make a paste of the cashews, almonds, poppy seeds and chilli by adding little water. Add this mixture to the cooking chicken. Clean the mixer cup with 1/4 cup water and add this to the karahi. Mix everything well. Cover and let it cook on low medium flame for 15 mins. open and check if chicken is cooked and for salt. Add kewra water and mix well. 

Remove onto a serving platter and garnish with chopped cilantro. 

Serve with steamed rice, paratha, naan or roti.