Chicken korma
Description
Cuisine- Punjab
Main ingredients- Boneless chickenNutrition facts- calorie,carbohydrates,protein,fat,fibres
Cooking time- 40-50 minutes
Preparation time- 10-15 minutes
Servings- 4
Level of cooking- medium
Course- main course
Ingredients
- Chicken- 1/2 kg
- Oil- 1 cup
- Ghee- 2-3 tsp
- Jeera- 2 tsp
- Cardamoms- 8-10
- Cloves- 6-7
- Garlic paste- 2 tbsp
- Coriander powder- 1 tbsp
- Black pepper powder- 1/2 tsp
- Lemom juice- 1
- Cinnamom- 2 medium
- Bay leaf- 2
- Chili- 1 tbsp
- Salt- to taste- 1 tbsp
- Ginger paste- 1 tsp
- Yogurt- 1 cup
- Coriander leaves- 1 tbsp for garnishing
- Onions, sliced and fried (puree this with the yogurt)- 2
- Garam masala- 1 tsp
- A few strands of saffron, mixed in 3 tsp of water
Method
Marinate the chicken pieces with lemon juice, pinch of salt, black pepper and garlic paste. Rub the mixture thoroughly to the pieces and keep it aside for 1/2 an hour
Heat the oil into the pan, then put a dollop of ghee.Put bay leaves, cardamom, cinnamon, cloves, garlic and fry the mix properly. Then add the marinated chicken and let it cook for about 2-3 minutes. Keep stirring it.
Once it becomes brown, add coriander and chili powder. Add salt to taste.Add ginger paste, mixture of fried onions and yoghurt, let it cook for a minute.Then put garam masala and saffron for flavor.If the gravy is too thick add little bit of water before covering it. The masala should fuse well with the chicken. Cover it and give it some time to cook on slow fire. Let it simmer for about 10-15 minutes.Keep stirring occasionally.Garnish it with coriander leaves.
Serve hot with rice or tandoori roti.
No comments:
Post a Comment