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Enchor Murgir Korma

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 !!!!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Main Course
Cuisine: Bengali, Indian
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add the tomato puree and a little salt. Cook till the tomatoes are cooked and the raw smell of tomatoes is no longer there.
  5. 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.
  6. Add 1 cup of warm water and bring to a gentle simmer.
  7. Pressure cook the korma over a low to medium flame. 1 whistle I would reckon. Allow the steam to release on its own.
  8. Finish with a hearty dollop of ghee and a generous sprinkle of fried onions.
  9. Serve hot with rice.