pp. 206-208, Classic Indian Cooking by Julie Sahni
1. Place chicken breasts on cutting board and, using a sharp knife, slice them thinly into 1/4-inch-thick medallions, as for scaloppine. Cut the medallions into 2 1/2-inch by 1 1/2-inch pieces, and set aside.
2. Heat the oil in a wide heavy-bottomed pan, preferably one with a non-stick surface, and add onions, garlic, and ginger. Over medium-high heat, cook them until they turn pale and begin to brown (about 10 minutes), stirring constantly to prevent burning. Add cardamom, cloves, and bay leaves, and cook, stirring rapidly, until cardamom pods and cloves are fried and puffed and the bay leaves turn brown (about 5 minutes). The onions should by now be light golden brown. Add coriander and red pepper, stir for 10-15 seconds, and add 2 tsp of the yogurt. Continue frying the mixture until the moisture from the yogurt evaporates. Then add two more tsp of yogurt, and fry. Keep adding yogurt and frying until the whole cup of yogurt is used up (about five minutes).
3. Add the chicken pieces and saute, turning and tossing until the meat loses its pink color (about 3-5 minutes). Add 1/2 cup boiling water with the salt and mix. Reduce heat to medium-low and simmer, covered, until the fillets are cooked and fork-tender (about 25 minutes). The oil will begin to separate from the gravy, which should be fairly thick by now, and to coat the chicken pieces. Stir in the cream and turn off the heat. Let the korma rest, covered, for an hour before serving. When ready to serve, heat thoroughly, check for salt, and serve.
Mughalai Korma may be prepared ahead and refrigerated for up to 2 days. Since the dish is practically dry, with a thick and scanty gravy, it does not take well to freezing. To reheat, gently simmer the korma over low heat until bubbling hot. If the dish looks very dry (which usually happens with keeping), add a little water. Taste the dish, and add more salt if necessary before serving.
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Serving Size: 1 Serving (6348g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2982 | ||
Calories from Fat: 551 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.2g | 82 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 33.3g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 22.2mg | 7 % | |
Sodium 961.1mg | 33 % | |
Potassium 9336.4mg | 246 % | |
Total Carbohydrate 590.6g | 174 % | |
Dietary Fiber 115.1g | 461 % | |
Sugars, other 475.5g | ||
Protein 70.8g | 101 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2982
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