Chicken Korma

Name: Chicken Korma
Cuisine: Indian
Ingredients: 0.75 Cup Ghee; 2 large Pyaz (Onion) sliced; 2 Badi elaichi (Black cardamom); 5 Hari elaichi (Green cardamom); 3 Laung (Cloves); 0.5 tsp Kali mirch (Black pepper corns); 1 Baadiyan ka phool (Star anise); 2 Darchini (Cinnamon sticks); 1 tsp Kala zeera (Black cumin seeds); 3 Tez paat (Bay leaves); 2 TBS Adrak lehsan paste (Ginger garlic paste); 0.5 kg Chicken (Qorma cut); 1 tsp or to taste Namak (Salt); 1 tsp Paprika powder; 2 TBS Dhania powder (Coriander powder) roasted; 2 tsp Lal mirch powder (Red chili powder); 0.25 tsp Zarda ka rang (Yellow food color); 0.5 Cup or as required Pani (Water); 1 Cup Dahi (Yogurt) sour; 0.25 tsp Jaifil powder (Nutmeg powder); 0.25 tsp Javatri powder (Mace powder); 0.25 tsp Garam masala powder; 0.5 tsp Makhan (Butter); 1 tsp Kewra water; blanched for garnishing Badam (Almonds); for garnishing Adrak (Ginger)

Serves 1

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Chicken Korma

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Serves 1

Directions

1In pot,add ghee and let it melt,add onion and fry until golden brown & set aside.
2In the same pot,add black cardamom,green cardamom,cloves,black pepper corns,star anise,cinnamon sticks,black cumin seeds,bay leaves and fry for 1 minute.
3Add ginger garlic paste and mix well.
4Add chicken and fry until chicken changes color,cover and cook for 4-5 minutes.
5Add salt,paprika powder,coriander powder,red chili powder,yellow food color and mix well for 2 minutes.
6Add water and mix well.
7Turn off the flame,add yogurt and mix well for 2 minutes.
8Turn on flame,add nutmeg powder,mace powder,mix well and cook for 2-3 minutes.
9Add fried & crushed onion and mix well,bring it to boil,cover and cook for 2-3 minutes.
10Now cook on high flame for 2-3 minutes.
11Add garam masala powder,butter,kewra water and mix well.
12Garnish with almonds and ginger.

Ingredients

0.75 Cup Ghee
2 large Pyaz (Onion) sliced
2 Badi elaichi (Black cardamom)
5 Hari elaichi (Green cardamom)
3 Laung (Cloves)
0.5 tsp Kali mirch (Black pepper corns)
1 Baadiyan ka phool (Star anise)
2 Darchini (Cinnamon sticks)
1 tsp Kala zeera (Black cumin seeds)
3 Tez paat (Bay leaves)
2 TBS Adrak lehsan paste (Ginger garlic paste)
0.5 kg Chicken (Qorma cut)
1 tsp or to taste Namak (Salt)
1 tsp Paprika powder
2 TBS Dhania powder (Coriander powder) roasted
2 tsp Lal mirch powder (Red chili powder)
0.25 tsp Zarda ka rang (Yellow food color)
0.5 Cup or as required Pani (Water)
1 Cup Dahi (Yogurt) sour
0.25 tsp Jaifil powder (Nutmeg powder)
0.25 tsp Javatri powder (Mace powder)
0.25 tsp Garam masala powder
0.5 tsp Makhan (Butter)
1 tsp Kewra water
blanched for garnishing Badam (Almonds)
for garnishing Adrak (Ginger)

Equipment

potpaper towel

Tips

For crispy onion evenly spread on paper towel to remove excess oil & Let it completely cooled

Chicken Korma

Chicken Korma

Directions

Ingredients

Equipment

Tips

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