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03 March 2013,21:59 by
Rujuta Jadhav

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MURGH MAKHANA KORMA

Chicken and lotus seeds are cooked in a spicy gravy , to which kewra water has been added. Kewra,prized for its delicate aroma, is extracted from male Pandanus flowers .It is used as an essence in North Indian cuisine.
Serves :
4

Preparation Time :
30 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat oil and fry onions till golden brown and make fine paste.
  • Make a fine paste of cashews and rice together.
  • Heat ghee in a pan. Add chicken pieces and fry them.
  • To this add ginger garlic paste, cumin powder, coriander powder, chilli powder, salt and mix well.
  • Add fried onion paste and rice-cashew paste and add water and let it simmer for 5-7 minutes.
  • Add kewra water and makhana seeds. Mix slightly.
  • Cover and cook till done.
  • Serve hot and garnish with chopped coriander.

INGREDIENTS

  • 500 grams Chicken pieces
  • 1 teaspoon Turmeric powder
  • 2 teaspoon Cumin powder
  • 1 tablespoon Ginger-garlic paste
  • 2 teaspoon Coriander powder
  • 2 teaspoon chilli powder
  • 2 onions (sliced and fried)
  • 6-8 cashews soaked in water
  • 2 teaspoons rice soaked in water
  • 1 cup Water
  • 3 tablespoons Ghee
  • 1 sprig Chopped coriander leaves
  • ½ teaspoon Kewra Water
  • 50 grams Fried Makhana Seeds (Lotus Seeds)
  • Salt to taste

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