Difference between revisions of "Shahi Chicken Korma"
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* [[cilantro|coriander leaves]] (dhania patta) | * [[cilantro|coriander leaves]] (dhania patta) | ||
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# Beat the curd and mix [[Chicken]] pieces with [[turmeric]] and [[salt]]. | # Beat the curd and mix [[Chicken]] pieces with [[turmeric]] and [[salt]]. | ||
# Set it aside for half an hour. | # Set it aside for half an hour. | ||
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# Serve hot. | # Serve hot. | ||
[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
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| + | [[Category:Meat Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Clarified butter Recipes]] | [[Category:Clarified butter Recipes]] | ||
Latest revision as of 06:43, 14 July 2012
Description
- Ethnicity - Mughlai, North Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 1 chicken deboned and cut into pieces
- 3 onion (pyaj) chopped
- 1 tsp turmeric (haldi)
- 1 tsp coriander seeds powder (dhania powder)
- 1 tsp red chile powder (lal mirch)
- 1" long piece ginger (adrak) chopped
- 8 garlic (lasun) minced
- 1 cup curd (dahi) fresh and thick
- ½ tsp garam masala
- 3 tbsp clarified butter (ghee)
- 5 almonds (badam) chopped
- 10 cashew nut (kaju) chopped
- lemon juice to taste
- coriander leaves (dhania patta)
Procedures
- Beat the curd and mix Chicken pieces with turmeric and salt.
- Set it aside for half an hour.
- Now heat ghee and fry onions, ginger, garlic till light brown.
- Add red chilly powder, coriander and simmer for few minutes.
- Add Chicken and fry for 5 minutes.
- Add 2 cups of hot water and stir well.
- Cover and cook till Chicken is tender and dry.
- Add garam masala and salt.
- Mix all the dry fruits and garnish with coriander leaves.
- Serve hot.
