Getting ready Murgir Korma (Chicken Curry) safely

It's very important to arrange food safely to assist cease harmful micro organism from spreading and rising. You may take some steps to help protect your self and your loved ones from the unfold of harmful bacteria.
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Wash your hands

Your arms can easily spread micro organism across the kitchen and onto food. It's essential to always wash your fingers completely with soap and warm water:

earlier than starting to put together food
after touching uncooked meals akin to meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Remember to dry your palms completely as nicely, as a result of wet arms spread bacteria extra simply.
Maintain worktops clean

Before you begin preparing meals, it’s essential worktops, kitchen utensils and chopping boards are clear. In the event that they’ve been touched by uncooked meat, poultry, eggs or greens you will want to clean them totally.

It is best to change dish cloths and tea towels recurrently to avoid any bacteria growing on the material.


Murgir Korma (Chicken Curry)
Murgir Korma (Chicken Curry)

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We hope you got benefit from reading it, now let’s go back to murgir korma (chicken curry) recipe. You can have murgir korma (chicken curry) using 19 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Murgir Korma (Chicken Curry):
  1. Get chicken with bones, curry cut
  2. Get yoghurt
  3. Prepare milk
  4. Provide salt
  5. You need ginger-garlic paste
  6. Get onion, chopped
  7. Provide fried onions
  8. Take roasted cumin powder
  9. Prepare " cinnamon stick
  10. Get green cardamoms
  11. Get cloves
  12. Provide bay leaves
  13. Take ghee
  14. Prepare mustard oil
  15. Use nutmeg powder
  16. Take mace powder
  17. Use green chilies, slit
  18. Provide kewra water
  19. Take coriander leaves to garnish
Steps to make Murgir Korma (Chicken Curry):
  1. In a bowl, mix all the above mentioned ingredients (except coriander - leaves) and marinade for 2-3 hours.
  2. Heat a pan and transfer the contents into it. Cover and simmer on a low flame for 20-25 minutes or till the chicken is cooked and the gravy slightly thickens.
  3. When it is almost done, add the green chilies and kewra water. Simmer further for 2-3 minutes.
  4. Serve, garnished with coriander leaves. It can be had with any form - of rice and Indian bread.

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