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CHICKEN KORMA

11 Mar

     Chicken Korma….A thick gravy made in my way using coconut and combines goodness of many spices..A lip smacking mouthwatering recipe  accompaniment to jeera rice or Ghee rice, or to any Indian flat breads…. but for me it’s absolute delight with Ghee rice…

INGREDIENTS

• 1 kg Chicken on bones
•1 medium onion finely chopped
•1 medium tomato chopped
•1/2tsp turmeric powder
•1 tblsp ghee
•1 tblsp oil
•1 tsp kasuri methi
•Salt as needed

▪For grinding masala
(You can fry this spices or use raw)
•3/4 -1cup grated fresh coconut
•1 inch ginger
•7-8  garlic flakes peeled
•6 -8 greenchilles
•8 pepper corns
•1 inch cinnamon
•5 cloves
•1 tsp kus kus
•1/2 tsp fennel seeds
•1 star aniese  (optional )
•3 green cardamom pod
•1 tblsp roasted gram dal/putani
•1/4 cup pudina leaves
•1/4 cup coriander leaves
•1/2 onion

METHOD
▪ Wash chicken and marinate with salt and turmeric
▪ Blend all ingredients to smooth paste using water mentioned under grinding
▪Now heat a kadai add oil +ghee (you can reduce the qty of oil and ghee)
▪Add onion , tomato  fry till onions are pinkish
▪Add kasuri methi fry well
▪add marinated chicken pieces saute well for 5-6 min
▪Add ground masala, water as needed
▪cook well till chicken is soft and tender
▪check salt , add if necessary
▪ Garnish with browned onion (optional)
▪Done your yummy chicken korma is ready to serve

NOTE
* keep gravy thick for wonderful results.
*Tender chicken is used in the recipe
*oil and ghee can be reduced
*you can even fry all the ingredients mentioned under grinding  for other version of time,I follow both way when time is limited I don’t fry…

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Chicken Korma

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Posted by on March 11, 2016 in CHICKEN, NON VEG CURRY

 

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