Chicken Korma
By Hosedar
- Chicken thigh boneless
- Cut into 2" cubes...600 grm
- Step A
- Yogurt (dahi) .... 1 cup
- Garlic paste... 4 tsp
- Ginger (adrak)... 2 tsp
- Coriander powder 3 tsp.
- Kashmiri red chilli powder 1 tbsp.
- Turmeric powder 2 tsp.
- White pepper 1 tsp.
- Step B
- Onion medium peeled 4
- Pure ghee... 7 tbsp
- Salt to taste
- Chicken stock 2 & half cup
- Green cardamom powder 1 tsp.
- Cinnamon powder quarter tsp.
- Lemon juice 1 tsp.
- Fresh cream 3 tbsp
- Fresh green coriander finely chopped 1 cup
Method
1. Wash the chicken well, shake dry & keep in a strainer to drain excess water.
2. Mix step A in a bowl with a whisk. Keep aside.
3. Boil onions ( step B ) until cooked. Blend to a fine paste with 1 tbsp oil & some water.
4.Heat ghee in in a pot on medium heat; add the boiled onion paste and stir & roast until the moisture dries up & fat appears on the sides.
5. Add the step A mixture & stir & roast until fat appear on the sides.
6. Add chicken, increase heat to high, add salt & stir & roast till fat appears on the sides.
7. Add chicken stock and bring to the boil. Reduce heat, add green cardamom & cinnamon powders, lemon juice & cream ; stir. Add chopped coriander leaves & cover & simmer for 2-3 mins. Stirring occasionally.
Remove from heat, transfer to a bowl & serve.
Recipe By
Alzeyne GhadialyAdministrator
I am Alzeyne G, a single, UK based psychologist.
Zenobia Fulwadiwala
Mafrin