Murg Mumtaz (Indian Chicken Curry With Mild Cashew Nut Curry) Recipe
A rich and creamy gravy which can be served with pilaf or any Indian bread. Preparation time includes the time required for the chicken to marinate.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Oven
- Baking dish
- Aluminum foil
- Pot
- Colander
- Blender
- Stove
- Saucepan
- Spoon
Ingredients
- 800 g chicken breasts
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 100 g mozzarella cheese
- 100 g fresh cream
- 80 g yoghurt
- 10 g ginger-garlic paste
- 1 pinch saffron
- salt, to taste
- white pepper, to taste
- 800 g onions, peeled
- 80 g cashew nuts
- 100 ml oil
- 10 g coriander powder
- 10 g cumin powder
- 200 ml cream
- 1 pinch cardamom powder
- 250 ml chicken stock, prepared fresh
- salt
- pepper
- 1 tablespoon mozzarella cheese
- 1 tablespoon fresh coriander leaves, chopped
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