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Home  Recipes Chicken Korma
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Written by Safia Younus
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Monday, 25 December 2006 |
Ingredients:-
Oil for deep frying Onions
Chicken - 1kg
Yogurt - 1/2kg(fresh)and 1/4(sour)
Cashewnuts - 100gms
Coconut pwd - 1 tablespoon
Peanuts - 1 tablespoon
Elaichi - 5
Laung - 5
Shahi zeera - 1 tspn
Dal chini - 5 (1 inch piece)
Turmeric Powder - 1/2 tspn
Salt to taste
Red Chilli Powder
Onions - 4-5 (big)
Green chillies paste - 1 tspn
Corriander leaves and mint leaves for dressing.
Lemon if required.
Preparation:
Slice onions thin on a slicer.Heat Oil in a vessel. When the oil is hot add the thin sliced onion. Fry them till they turn golden completely. Donot let the onions turn brown this will effect the khorma it will turn bitter. Take out the onions from the oil and spread them on a plate to cool.
Roast the peanuts and cashewnuts. Grind the roasted peanuts & cashewnut and make paste also Grind Elaichi,Laung,Shahi zeera,Dal chini to powder. Take a nonstick vessel heat the oil in the vessel and add the paste of peanuts & cashewnuts fry it add turmeric powder, ginger garlic,salt accordingly, red chilli pwd and Chicken. Fry it for 10 min. Now blend both curds fresh and sour and add to the chicken. Let it boil for 5 min. Then simmer the flame and close the vessel with lid for 10 min till the chicken becomes tender. Now add the grinded powder of Elaichi,Laung,Shahi zeera,Dal chini.Let be on simmer flame for 10 more min till the oil start float as upper layer.
Finally add the Corriander leaves and mint leaves for dressing and if required add lemon juice also. for extra touch.
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Last Updated ( Tuesday, 06 February 2007 )
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