Chicken Korma (variation 3)

Ingredients:

1 chicken, cubed

2 tsp ginger paste

2 tsp garlic paste

½ cup onions, chopped

3 cardamoms

2 cinnamon stick

½ cup yogurt

1/3 cup ghee

1 tbsp raisins

Salt to taste

How to Cook:

Cut the chicken into pieces.
In a saucepan combine all ingredients except raisins.
Cover pan, cook over moderate heat for 10 minutes, then over low heat for 40 minutes.
When oil separates from gravy, add raisins.
Keep over a very low heat for a few minutes.

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Dildar Punjabi chicken

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Ingredients: 1 medium chicken, ready pieces 2 large onions ½ garlic 1 tsp red chili powder 1 tsp coriander powder 1 tsp salt 1 tsp cumin seeds ½ tsp whole black pepper 8-9 green cardamoms 10-12 cloves 1 cup yogurt How to cook: Peel onions and garlic. Make a paste. Put the paste in a pan. Heat medium. Add all the powders and whole masalas. Add salt and oil. Stir until oil separates. Add chicken and cook in a low heat until done. No water is needed. Now add yogurt, mix well and cook until oil separates. It's a simple dish, takes less time to cook & is very tasty.

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Ingredients: 1½ Kg Chicken (cut into 8 Pieces) 1 cup Onions, fried to brown 2 Tomatoes, chopped 2-3 tbsp Tomato ketchup 1 tsp Ginger, paste 1 tsp Garlic, paste 1½ tsp Coriander powder 1 tbsp Lemon juice 1½ tsp Chili Powder 1 tsp Curry Powder 1 tsp Cumin Powder 1 tsp salt ¼ bunch Coriander leaves, chopped ½ cup Oil or ghee How to Cook: Heat ghee or oil in a pan. Fry onions till brown. Add ginger-garlic paste with little water and stir constantly. Add all other ingredients and tomatoes. Stir well till oil separates. Add chicken and fry well in the masala. Add 1 cup of water, cover and cook on slow fire for 25-30 minutes. When the chicken is tender and dry add tomato ketchup and lemon juice. In another pan heat some oil, stir in ¼ tsp red chili powder and pour over the chicken. Garnish with coriander leaves. Serve hot with Naan.

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