Thursday, October 8, 2009

Chicken Korma


1. Chicken 1/2 kg
2. Onions 3 large
3. Fried Cashewnuts 2 tsp
4. Fried Almonds 2 tsp
5. Turmeric Powder 1/4 tsp
6. Red Chilli Powder 2 tsp
7. Coriander Powder 1 tsp
8. Garam Masala Pdr 1/2 tsp
9. Oil 1/2 cup
10. Ginger and Garlic Paste 2 tbsp
11. Mint Leaves finely chopped 1/4 cup
12. Yogurt 2 tsp(add more or less as per your taste)
13. Salt


1. Clean the chicken pieces, add ginger garlic paste to it, a little salt and half turmeric. Mix well and put on flame on high heat, Let it be on flame till all the liquid of the chicken evaporates.(It will take approx 10-12 mins, keep stirring occaisionly)
2. Finely chop the onions and deep fry them, remember it should not get burnt at any point of time otherwise the gravy would turn a littel bitter, to avoid this use all 1/2 cup oil to fry the onions to golden brown colour. Once the onions are done drain and keep aside.
3. Blend fried onions and fried cashewnuts, almonds together into a very fine paste. Set aside
4. Add the remainig oil to a big vessel, and pour in the onions and dry fruit paste into this oil and fry the whole puree on medium high heat.
5. After 5 minutes, add turmeric, red chilli and coriander powder to this mixture and fry on medium heat till oil floats on top. At this stage add yogurt to masala and keep frying till all the raw smell of yogurt dissappears and oil floats on top
6. Once the masala is ready add the chicken pieces along with a little water, say around 1 cup and add salt.
7. Let it cook on dum for 20-25 minutes or till the chicken gets cooked properly.
8. Remove the lid, add chopped mint leaves, and garam masala. Check the salt, if done serve hot with naan or plain boiled rice

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