Murgh Korma Bharwa Shimla Mirch (chicken Korma Stuffed Bell Peppers)
Murgh Korma Bharwa Shimla Mirch is a delicious East Indian dish that combines the flavors of chicken korma with the vibrant sweetness of bell peppers. This recipe is a unique twist on the traditional korma, and it's sure to impress your family and friends.
Ingredients
- 4 bell peppers, halved and deseeded
- 1 pound boneless, skinless chicken thighs, cut into small pieces
- 1 cup yogurt
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1/4 cup cashew nuts, ground into a paste
- 2 tablespoons ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 2 tablespoons oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F.
- In a large bowl, mix together the chicken, yogurt, onion, tomato puree, cashew nut paste, ginger-garlic paste, garam masala, turmeric, cumin powder, coriander powder, red chili powder, and salt.
- Stuff the bell pepper halves with the chicken mixture.
- Heat oil in a large pan over medium heat. Place the stuffed bell peppers in the pan and cook for 5 minutes.
- Cover the pan and let the bell peppers cook for an additional 20-25 minutes, or until the chicken is fully cooked.
- Garnish with fresh cilantro and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Baking dish Large bowl Frying pan Cutting board Knife
Tools
Oven Stovetop
Serving suggestions
Serving suggestions: Serve with steamed rice or naan bread.
Tips & tricks
Tips: You can customize the level of spiciness by adjusting the amount of red chili powder used in the korma mixture.
Cost
$15