Navratan Korma

The 'Murg Mussallam' (literally means whole chicken) is one such delicacy perfected by the cooks of Awadh. Competence of the cook is gauged by his ability to cook the dish cooked on ceremonial occasions. The preparation of Murg Mussallam requires a good command over the blending of spices and knowledge of heat control. Purists prefer country chicken to the broiler for the cooking of any chicken dish because they consider the farm chicken no match the robust roaster even though the cooking tome and processing is longer in the later case.

Ingredients Navratan Korma
  • 2 cups: Boiled Peas
  • 1big: Chopped and Boiled Carrot
  • ½ cup: Tomato Sauce
  • 1 tsp: Sweet Lime
  • 1 small: Apple
  • 1 medium size: Banana
  • ¼ quantity: Pineapple
  • 10-15: Cashew nuts
  • 18-20: Raisins
  • ¼ cup: Curd
  • ¼ cup: Cream
  • 1 tbs: Ghee
  • 3 tbs: Butter
  • Salt to taste
For Dry Masala
  • 1 tsp: Cumin seeds
  • 2 tsp: Poppy seeds (Khus Khus)
For Wet Masala
  • 1 big: Onion
  • 1 tsp: Cardamoms
  • ¼ cup: Shredded Coconut
  • 3-4: Green Chillies
For Decoration
  • Chopped Cherries
  • Grated Cheese
  • Chopped Coriander leaves
  1. Grind the dry and wet masalas separately and keep aside.
  2. Chop all the fruits finely.
  3. Heat ghee and fry cashew nuts. Remove nuts from ghee and keep aside.
  4. Pour butter to ghee and heat. Put wet masala and fry well. Add the dry masala and salt and sauté well for some time. Add carrots and peas and mix well. Mix curd and cream together and add it to the gravy. Sauté well by adding tomato sauce. Add chopped fruits, fried cashew nuts and raisins and boil till gravy thickens and the oil separates.
  5. Remove from fire and garnish with grated cheese, coriander leaves and chopped cherries.
  6. Serve hot with naan, roti or paratha.

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