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   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Murgh Korma (Chicken In Cashew & Cream Sauce) PT 2   
    Categories: Chicken, Indian   
         Yield: 2 Servings   
       
              See part 1   
       
     Next add the onions, ginger, and garlic and saute for 3 to 5 minutes   
     until the onions starts to turn light brown. Add the soaked cashews   
     and melon seeds (if using) next along with green chiles. Saute for 2   
     to 3 minutes. Reduce the heat to very low now and add the coriander,   
     turmeric, along with 2/3 cup hung yogurt. Do not stir immediately   
     else the yogurt will curdle. Wait for atlas a minute and then slowly   
     stir around to mix yogurt with everything else in the pot. Cook the   
     yogurt along with the masala for 5 to 7 minutes on low heat until you   
        
     see oil separating on the sides. Put the stove off, pick out the bay   
     leaf & cinnamon, about half of the cloves & cardamom, and tip rest of   
     the contents into a blender. The mixture is going to be hot so wait   
     for 10 to 15 minutes before you start blending it. Blend. Do not use   
     water if possible during blending. I do not make a very smooth paste,   
     you could decide the texture of the sauce at this point.   
        
     Meanwhile, in the same pot or another pot, heat up the 2 to 3 tb ghee   
     on medium. When the ghee is hot enough, start searing the marinated   
     chicken on both sides. You do not need to brown but a light sear is   
     just about enough. You could do this is batches. Once all the chicken   
     is seared, add all of it together along the blended sauce to the pot.   
     Stir around on and cook on medium-low heat. The chicken will render   
     its moisture and fat as it cooks and the sauce will thicken and   
     deepen in color. Let cook until the chicken is about 95% cooked,   
     about 6 to 8 minutes.   
        
     Next, add the water depending on the desired consistency of sauce. I   
     add 1/2 cup water along with crushed kasuri methi. Check and adjust   
     the salt. Let come to a boil on medium. Next add the cream, saffron   
     infused milk, cardamom powder, sugar, and raisins. Let simmer (not   
     boil) for 8 to 10 minutes on very low heat. Once simmered, put off   
     the heat and let sit covered for 2 hours.   
        
     Garnish with chopped cilantro and serve.   
        
     Recipe by sanjuro   
        
     Recipe FROM:    
       
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