CHICKEN KURMA
INGREDIENTS
- 750 gms chicken cleaned and washed well
- 3 tbsp oil
- salt to taste
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tbsp ginger garlic paste
- 3-4 vertically slit green chillies
- 1 small cinnamon stick(dalchini)
- 2 cloves(loung)
- 2 cardamoms(elaichi)
- 1 bay leaf(tej patta)
- 1 tsp garam masala powder
- ½ tsp black pepper powder(kali mirch powder)
- ½ tsp coriander seeds powder
- 1 tsp lemon juice extract
- 2 tbsp chopped coriander leaves
- 2 tbsp chopped mint leaves
For The Korma Paste:
- 3 tbsp deep fried onion paste
- 1 tbsp desiccated coconut dry roasted
- 4-5 cashewnuts(kaju) slightly roasted
- 3-4 almonds(badaam) slightly roasted
- 1 tsp chironji(charoli seeds) slightly roasted
- 1 tsp khus – khus(poppy seeds) dry roasted for few seconds
- 1 cup beaten yogurt
INSTRUCTIONS
Blending The Korma Paste:
- Firstly, to make this recipe deep fry the onions, take them out, dry them and make a paste of the deep fried onions by adding few drops of water and put it aside.
- For the korma paste, take the blender, into it add roasted coconut, roasted kaju and badaam, roasted chironji seeds, roasted khus khus, blend them into a fine powder, add little water and make a paste and put it aside.
Making The Korma:
- Take a cooking vessel, add oil and heat it, add cinnamon stick, add cloves, cardamoms, bay leaf into it and saute well.
- Add chicken pieces into it and roast it until a change in color appears.
- Add ginger garlic paste, salt to taste, red chilli powder, turmeric powder, green chillies, mix well and cook for few minutes.
- Add blended paste of ( roasted coconut, kaju, badaam, chironji, khus khus) into the chicken.
- Add the deep fried onion paste into it, mix and cook the whole mixture on sim flame until oil starts appearing at the corners.
- Add beaten yogurt into it, mix and cook for few minutes.
- Add garam masala powder, black pepper powder, coriander powder, mix.
- Add little water as per the thickness preferred if the gravy is too thick.
- Cook till the chicken gets tender and do not cook on high flame as the masala may burn at the bottom.
- Add chopped coriander leaves and mint leaves and cook for few minutes.
- Switch off the flame and add lemon juice into it and mix well.
- Serve hot with roti or rice.
NOTES
1. If the recipe is spicy then whole spices can be minimised or skipped inorder to reduce the spicy flavor.
2.Add water depending on the desired consistency.
2.Add water depending on the desired consistency.
