Naan is a favorite of my son and he prefers to eat them with chicken dish. Since I had a bowl of yogurt, so this is an appropriate gravy to cook with.
Perfect blend of spices, makes this dish scrumptious and creamy. Had used ready made korma powder if not you can use a mixture of ground coriander and ground cumin. We need more gravy to dip so added a little bit of water at the time of cooking but this is not necessary if you prefer thicker one.
This goes well with capathi, naan, paratha or even rice.
SHAHI MURG (CHICKEN IN YOGURT)
Servings : 4-6
Adapted from Hjh Suraya Bee
1 whole chicken, deskinned and cut into 8-10 pieces
1 TB garlic paste
1 TB ginger paste
1 TB course ground black pepper
1/2 C warm fresh milk
1/2 tsp saffron
500 ml yogurt
1/2 C coriander leaves, chopped
5 cm cinnamon
3 large onion chopped
1 TB korma curry spice
1 TB chili powder
2 pieces bay leaves
2 red chili coarsely sliced
2 green chili coarsely sliced
2 tomato quartered
1/4 C silvered almond, toasted
1/4 C raisin
salt to taste
4 TB ghee/ vegetable oil
Marinade chicken with ginger garlic paste and black pepper for 20 minutes.
Infuse saffron in warm milk, put aside. Beat yogurt till smooth then combine chopped coriander leaves in it.
Heat the oil, saute cloves, cinnamon and cardamom till fragrant. Add in chopped onion, saute until light brown.
Add in korma spice, chili powder and bay leaves, saute until oil seeps.
Now add the chicken, stir to coat with spices evenly.
Add in yogurt mix, saffron infused milk, red/green chili and salt to taste.
Reduce flame, cover the pot and simmer for 20 minutes, stir every now and then.
When the chicken is tender, add the tomato, silvered almond and raisin, stir well.
Sprinkle chopped coriander leaves at the time of serving.
Best served hot with any type of rice or bread.