My grandmother had a recipe, that she liked to call Doi Moorgi, something that my mother often colloquially called Moorgir Korma, or Chicken Korma. This was essentially a light tasting creamy recipe with chicken slow cooked in thick yogurt, laced with fried onions, finished with a sprinkling of nuts and raisins.
Now, this summer I worked with mom, to create a baked version of this dish that actually works pretty well. It is relatively light tasting, and will suffice when you are out and about and need something to satisfy that comfort craving in a rush.
Ingredients:
2 medium sized red onions
1 tablespoon freshly grated ginger
2 to 3 cloves of fresh garlic
1 or 2 Serrano chilies
1 teaspoon ground nutmeg
1 teaspoon paprika or other mild pepper
1 cup of Greek Yogurt
2 pounds of boneless skinless chicken cubed
1 teaspoon salt or to taste
1 tablespoon of raisins
3 tablespoons oil
½ teaspoon red cayenne pepper
1 teaspoon sugar
! To Finish
1 or 2 limes, cut into wedges
A few raisins or dried cranberries (optional)
A few slivered almonds or pistachios (optional)
Read full post: Baked Chicken Korma or Yogurt Chicken