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Chicken Korma
Method
- Clean and wash the chicken pieces.
- Marinate the chicken in crushed ginger, garlic and salt for 20 to 30 minutes.
- Lightly heat oil in a kadai.
- Add cloves, cinnamon and cardamoms. Saute for a minute.
- Add the sliced onions and saute on a low flame till light brown.
- Add turmeric powder, garam masala powder and red chilli powder. Mix well.
- Add the marinated chicken and cook on a low flame for 20 minutes.
- Add the chopped tomatoes, green chillies and cook on dum for about 15 to 20 minutes. Add curds and mix well.
- Add 1/2 cup water and pressure cook the chicken for two whistles.
- Let the cooker cool completely and open to check if the chicken is done.
- Garnish with finely chopped coriander leaves.
- Serve hot with rice or rotis and onion slices.
Ingredients:
750 g - broiler chicken (boneless)
3 - medium sized onions (finely sliced)
3 to 4 cloves - crushed garlic
1 inch piece - crushed ginger
3 tbsp - olive oil
4 to 5 - cloves
1 stick - cinnamon
3 to 4 - green cardamoms
1/4 tsp - turmeric powder
1 tsp - garam masala powder
1 tsp - red chilli powder
4 - medium sized tomatoes (finely chopped)
2 to 3 - green chillies (chopped)
2 tbsp - curds
1/2 cup - water
2 tbsp - chopped coriander leaves (garnish)
salt to taste
750 g - broiler chicken (boneless)
3 - medium sized onions (finely sliced)
3 to 4 cloves - crushed garlic
1 inch piece - crushed ginger
3 tbsp - olive oil
4 to 5 - cloves
1 stick - cinnamon
3 to 4 - green cardamoms
1/4 tsp - turmeric powder
1 tsp - garam masala powder
1 tsp - red chilli powder
4 - medium sized tomatoes (finely chopped)
2 to 3 - green chillies (chopped)
2 tbsp - curds
1/2 cup - water
2 tbsp - chopped coriander leaves (garnish)
salt to taste
RECIPES BY ANITA RAHEJA
