Monday, 28 March 2016

Murgh Korma Qutub Shahi

Murgh Korma Qutub Shahi


Mohammed Quli Qutub Shah the ruler of the Qutub Shahi dynasty found the city of Hyderabad lying on the banks of river Musi in the year 1591.Hyderabadi cuisine is the native cooking style of the Hyderabadi Muslims, and was developed after the foundation of Qutub Shahi dynasty by Sultan Quli, promoting the native cuisine along with their own. Hyderabadi cuisine is a combination of Mughlai, Turkish  and  Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises broadly of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.
Net Source.... 

Murgh Korma Qutub Shahi is a chicken semi gravy dish made with different spices and dry coconut, it has a mild flavour of coriander, poppy seeds and sweet tangy taste of the raisins. It is served with Roti or Naan.

For the Wet Ground Masala
2 Onions roughly chopped
4 Green chillies
12 Garlic cloves
1 small piece of Ginger
6 tbsp Desiccated Cocount
1 tbsp Poppy seeds
1/2 tsp Turmeric powder
Handful of Coriander leaves

Method
Grind all the above ingredients into a fine  paste.

For the Gravy
1 kg Chicken pieces
2 Onions sliced
1 cup Curd
1 stick Cinnamon crushed 
3 Cloves crushed 
3 Cardomom crushed 
2 Bay leaves
Salt to taste
2 tbsp Raisins
Juice of 1/2 Lime
Wet ground paste
4 tbsp Ghee
1 tbsp Coriander leaves chopped for garnishing

Method
Take a pot, add ghee and let it heat. Fry the onions until brown in colour. Add bay leaves, cloves, cinnamon and Cardomom and sauté it for 2 minutes. Add the wet paste and stir fry till brown in colour. Add chicken pieces, curd, salt and raisins, stir well. Cover and cook on low heat for  20 minutes stirring it occasionally. The chicken should be tender by now. Pour a cup of water, stir and simmer the gravy until it thicken. Switch off the flame. Add the lime juice and stir. Garnish it with coriander leaves. Serve hot with Roti and Salad.....