Thursday, July 15, 2010

Chicken Korma


Ingredients


  • 800  grams of chicken.
  • 2  Cups slightly sour curd .
  • ½  Cup cashew nut paste .
  • 4  cloves .
  • ½  tsp turmeric powder .
  • 1  tbsp each of ginger, garlic and green chilly pastes .
  • 1  tsp each of cumin and coriander powders .
  • 1  cardamom crushed .
  • 1  tbsp ghee / butter .
  • Salt to taste .
    Golden brown fried onion rings, fresh cream and finely chopped coriander leaves for garnishing.

Method 

  • Heat ghee / butter in a heavy-bottomed pan on medium level till hot. 
  • Add the ginger-garlic and chilly pastes and fry for a few more seconds. 
  • Add curd and fry on medium level for about 3  minute(s).
  • Add the chicken pieces, little water and mix well. 
  • Cover and cook on medium level for about 15  minutes or till the chicken is half - cooked. 
  • Add the cashew nut paste and fry for a little while. 
  • Add water as required and sprinkle salt to taste. Mix well. 
  • Cover and cook on low heat for about 15  minutes or till the chicken is tenderized and the gravy is thick.
  • Garnish with golden brown fried onion rings, fresh cream and finely chopped coriander.  

Note
  • Soak cashew nuts in water for 1/2 hour or so before making a paste. Alternatively, the cashew nut paste can be replaced by either grinding fried poppy seeds or grated coconut.
  • For best results, ghee should be used as the cooking medium.

1 comment:

  1. Hey Mugdha,
    I tried this 2day and the taste s fantastic, i invited 2 of my frnds,my bro and 1 of his frnds...we all enjoyed it very much...thanks 2u...keep posting nice recipes...

    ReplyDelete

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