Enchor Murgir Korma (Chicken and Green Jackfruit Korma)
Enchor Murgir Korma. The melt-in-your-mouth jackfruit in perfect bliss with the luscious chicken. Amidst a mellifluous symphony of spices. Divine !!!!
Ingredients
- 300 g enchor or green jackfruit cut into medium cubes
- 300 g chicken curry cut pieces
- 3 tbsp fried brown onion
- 3 tbsp brown onion paste
- 6 tbsp fresh tomato puree
- 1/2 tbsp ginger paste
- 2 tsp green chili paste
- 1/2 tsp lemon juice
- 1 tsp fennel seeds
- 2 tsp whole cumin seeds
- 1 tsp coriander seeds
- 1 tsp black pepper corn
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2-3 bay leaves
- a pinch of asafoetida or hing
- 2 tbsp mustard oil
- 1/2 tsp ghee
- salt to taste
Instructions
- Marinate the chicken with ginger paste, lemon juice, red chilli powder, turmeric powder and a little salt, keep aside for at least 30 odd minutes.
- Dry roast 1 tsp cumin seeds, coriander seeds, black pepper corn and fennel seeds together, allow the spices to release their aroma. Grind to a fine powder. Dissolve in a little water to make a smooth paste. Keep aside.
- Heat oil in a frying pan, when smoking hot throw in the hing. When the hing releases its fragrance, add the cumin seeds and bay leaves.
- Add the tomato puree and a little salt. Cook till the tomatoes are cooked and the raw smell of tomatoes is no longer there.
- Add the chicken along with the marinade, throw in the green jackfruit, fried onion paste, 2 tbsp of the masala paste (prepared in Step 2) and give it a hearty stir. Continue to cook over a low flame till oil starts to release from the masala.
- Add 1 cup of warm water and bring to a gentle simmer.
- Pressure cook the korma over a low to medium flame. 1 whistle I would reckon. Allow the steam to release on its own.
- Finish with a hearty dollop of ghee and a generous sprinkle of fried onions.
- Serve hot with rice.