|
 |
 |
 |
 |
|
| |
Chicken Korma
| Ingredients: |
|
 |
| Mutton or chicken cut into pieces |
1 kg |
| Medium onions,thinly |
2 |
| Bay leaves |
2 |
| Cloves |
7-8 |
| Whole black pepper |
1tsp |
| Green cardamoms |
7-8 |
| Black cumin |
1\2 tsp. |
| Oil |
3\4cup |
| Ginger paste |
1 tbsp. |
| Garlic paste |
1 tbsp. |
| Ground coriander seeds |
3 tbsp. |
| Garam masala |
1 tsp. |
| Chili powder |
1 tsp. |
| Salt |
1-1/2 tsp. |
| Yogurt |
200 gm. |
| Ginger cut into thin sticks |
2"piece |
| Green chilies |
2 |
| Kewra essence |
1 tsp. |
|
|
Method:
-
Heat oil in a heavy based sauce pan and fry onions to a golden color, remove onions with a slotted spoon and grind to a fine paste. Mix the onion paste with yogurt and keep aside.
-
Reheat the oil and add bay leaves cloves, black pepper, green cardamom, black cumin and fry 1 minute. Then add garlic paste, ginger paste, coriander, garam masala, chili powder, and salt. Stirring frequently fry this for about 5-8 minutes.
-
Add meat and fry for another 5 minutes. Pour in just enough water to cover the meat, cover the pan, reduce the heat and allow to cook for 25 - 30 minutes or until the meat is almost tender.
-
Stirring continuously, add a little yogurt at a time to the meat to blend it into the mixture. Repeat until all the yogurt has been added. Stirring frequently fry for 5-8 minutes or until the meat is tender. Add 1-2 cups of water if you want thin gravy, otherwise add 1\2 cup of water. Bring to a boil and remove from heat. |
|
|
|
 |
|
 |
 |
|
|
|
|
