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Pakistani Korma 1


Ingredients:

1 kg chicken, cut into pieces
3/4 cup oil
1 cup (200g) plain yogurt
2 bay leaves
7-8 cloves
1 tsp black pepper
6-7 green cardamoms
1/2 tsp black cumin
1 tbsp garlic paste
1 tbsp fresh ginger paste
3 tsp ground coriander
1 tsp garam masala
1 tsp chili powder
1 1/2 tsp. salt
2 medium onions, thinly sliced
How to Cook:

  1. Heat oil in a pan and fry onions to a golden color, remove onions with a slotted spoon and grind to a fine paste.
  2. Mix the onion paste with yogurt and keep aside
  3. Reheat the oil over medium heat, add bay leaves, cloves, black pepper, green cardamom, black cumin and fry for 1 minute.
  4. Add garlic paste, ginger paste, coriander, garam masala, chili powder, and salt.
  5. Stirring frequently saute for about 5 minutes. (Add little water if the mixture sticks to the bottom of the pan.)
  6. Add meat and fry for another 5 minutes. Pour in just enough water to cover the meat, cover the pan, reduce the heat and allow cooking for 25 - 30 minutes or until the meat is almost done.
  7. Stirring continuously, add a little yogurt mixture at a time to the meat to blend it into the mixture.
  8. Repeat until the entire yogurt has been added. Stirring frequently fry for 5-8 minutes or until the meat is tender.
  9. Add 1-2 cups of water if you want thin gravy, otherwise add 1/2 cup of water.
  10. Bring to a boil and remove from heat.
  11. Sprinkle with coriander and serve hot with Nan.

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