Skip to main content

Persian Chicken Korma


Ingredients:

For Marinate-

1.25 kg Chicken Skinless pieces
2 Cups Whole-milk Yogurt
2 tsp Salt
2 tsp Lime juice
1 tbsp Fresh minced ginger
1 tsp oil
¼ tsp Sugar

For Cooking-


½ cup Ghee
2 cups Onions, paste
¾ tsp Salt
1½ tsp Garlic, paste
1"x1"Ginger, paste
½ tsp white pepper powder
½ tsp Cumin powder
½ tsp Coriander powder
4 Black Cardamom, cracked  
1x3" Cinnamon, broken into 2 pieces
6 Cloves
2 Bay leaves
¼ cup Almonds, paste
1 cup Yogurt
½ cup Water
1 tsp Saffron


Method

Marinate

 

1.       Mix all the ingredients except chicken together to make a paste.
2.      Rub the marinate paste into the each chicken piece.
3.      Put chicken and marinate in a Glass or Stainless steel. Cover and refrigerate 4 hours to overnight.

Korma Cooking

 

1.       Heat Ghee in a heavy bottom pan.
2.      Fry marinated chicken till it turns opaque white to slightly brown. Remove browned chicken and set it aside.
3.      Add Onion and salt. Fry till water is gone and they start to turn brown, about 5 minutes.
4.      Add garlic and ginger. Fry 1 to 2 minutes.
5.      Add Cumin, Coriander, White Pepper, Cardamom, Cinnamon, Cloves, and Bay leaf. Sauté about 2 minutes.
6.      Add Almonds paste. Fry one minute.
7.      Add yogurt slowly- ¼ cup at a time, till it is all incorporated.
8.     Add the browned chicken and water. Bring to a boil. Cook covered on low heat about 20 minutes. Water is mostly degenerate. Chicken is almost done.
9.      Crush Saffron in between fingers. Sprinkle saffron on chicken.
10.   Turn down heat. Cook on simmer for about 3 minutes.
11.   Serve hot with pollaw.

Comments

Post a Comment

Popular posts from this blog

Dildar Punjabi chicken

Ingredients: 1 Boneless or whole chicken 1 Onion, chopped 1 Tomato 2 tsp oil Half inch ginger, paste 4 garlic cloves, paste 1 lemon 1 tsp whole coriander seed 4 green chilies 1 tsp salt 1 tsp red chili powder 1 tsp turmeric powder 1 pinch of gram masala 2 tsp chicken curry masala 1 tsp whole cumin Fresh cilantro How to Cook: Heat oil in a pan. Add coriander, cumin, chopped onion, cook for 2 minutes. Add the ginger and garlic paste and fry. Cook until the oil separates. Add all the spices, mix them well, and add tomato and green chilies. Cook for 5-10 minutes and add one cup of water so the masala doesn't stick. Add fresh lemon juice, cook until the oil separates, then add chicken pieces with 2 cup of water and let it simmer. Cook for 10 min until the chicken is done and the gravy is not too watery. Pour cilantro and serve.
Post a Comment
Read more

Multani Chicken Curry

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.
Post a Comment
Read more

Sialkot Badshahi Chicken

Ingredients 1 Chicken, cut into pieces 1 Lemon, juice 2 Onions, thinly sliced 400 ml Yogurt 1 tsp Black pepper, ground 2-3 tsp Chili powder 1 tsp Turmeric 1 inch Cinnamon 2-3 Cardamoms 3-4 cloves 1 inch Ginger, paste 2 cloves of garlic, paste 2 black cardamoms A few seeds of whole black pepper 200 ml cream A little oil Salt to taste How to cook Squeeze the juice of one lemon on the chicken and mix everything thoroughly. Marinate for three hours. Heat oil in a pan Add chicken and cook for 15-20 minutes until water goes out. Take the chicken out and fry the onions in the same oil till they dissolve. Pour yogurt into the pot together with all the spices, garlic and ginger. Cook on low heat. When the gravy becomes thick, add the chicken. Add cream and garam masala. Garnish with fresh, chopped green chilies and coriander leaves. Serve with rice or naan.
Post a Comment
Read more