Murg Dahi Malai Korma With Panpolo.

Murg Dahi Malai Korma With Panpolo .....

Clean and wash about one Kg of chicken pieces in plenty of water. Remove skin if any. Put it in a wide thick bottomed vessel and add to this 1 tsp of haldi powder and ½ tsp of salt. Mix well, cover and keep aside.

Peel and roughly chop 2 large sized onions and keep aside. (need not cut it finely)

Heat 2 tblsp of oil in a thick bottomed kadai, add in 1 tsp jeera, 1 tblsp coriander seeds, 2 tsp cus cus, 4-5 green chillies (chopped) 7-8 cloves, ½ tsp black pepper corns, 5-6 pieces of cinnamon (each1 inch in length), ¼ tsp crushed Jaivitri, 5-6 green cardamoms, 1 tsp fennel seeds, 4-5 curry leaves, 1 tsp haldi powder, 12-15 garlic cloves, 2 inch piece of ginger, 10-15 kashmiri red chillies and fry well for a few minutes, add 1 large sized onion chopped and fry for another 4-5 minutes. Now add 2 cups of freshly grated coconut and fry again for about 5 minutes. Remove and grind to a smooth paste with a small marble sized piece of tamarind. Keep aside ready.

Heat ½ cup of oil in a thick bottomed kadai, when hot add in the chopped onions and fry till they turn translucent. Add a few curry leave and then add in the marinated chicken pieces and fry for about 5 minutes. Add 2 cups of water and bring to a boil, lower heat, cover and cook till 75% done.

Now add in the ground masala, salt to taste and mix well. Add water of necessary to bring it to a thick gravy consistency. Let the curry come to a full boil, then lower the heat and let simmer for 10-15 minutes. Keep stirring in between.

Beat 1 cup of thick curds with 1 cup of thick fresh malai (cream of milk) together till smooth. Add this to the chicken curry, mix well and simmer for few minutes. Do not boil, the curry may curdle if done so. Add one cup of Kasoori methi to the curry and mix well. Add more water if you find the curry too thick. Cover and cook for 5-10 minutes. Remove and serve hot with panpolo paratha, pulav, puri or any other accompaniment of your choice. 

I serve chicken curries sometimes with Panpole / Neer Dosa which simply tastes awesome. Panpole or neer dosa are very thin dosal prepared by soaking rice and grinding with some fresh coconut. This is a very good combination loved by children and older people alike. But see to it that your remove the panpole fresh. 

** For the Recipe of Panpolo, please refer the link given below …….

http://gayathrifoodbytes.blogspot.in/2015/03/panpolo-neer-dosa.html#more