Murgir Korma

Murgir Korma


1kg chicken cut into small pieces
200g tamarind pulp
200g fried onion paste
100g cashew nut paste
50g poppy seed paste
50g ginger and garlic paste
200ml desi ghee
30g whole garam masala
1g saffron
salt to taste


1. Heat the ghee in a pan and add the whole garam masala.
2. Add the tamarind pulp and the four pastes. Cook on medium flame.
3. Add the chicken and a little water. Season.
4. Cook till the chicken is tender and the gravy is aromatic.
5. Add saffron to finish. Serve with steamed Gobindo Bhog rice.