Top 2 Chicken Korma Recipes
Korma is South Asian (that is Indian, Pakistani, Bangladeshi) yogurt based curry. What makes korma not quite the same as other curry is the solid smell of cardamom and other entire flavors.
Non-veg korma is can be made with sheep, hamburger or chicken which well known in Pakistan and Indian Muslims. Nauratan korma or Veg korma is typically made with 9 kinds of blended vegetable and paneer or/and nuts. It is more famous in India.
Recipe 1
(Pakistani style korma)
Korma or qorma is a famous or in fact iconic Pakistani dish. Pakistani korma is moderately spiced yogurt based curry. It is rich with spices and nuts; kewra or saffron is also added for aroma. As qorma, Korma literally means fried meat. Pardon me for a little extra oil.
Preparation Time: 5 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5 people
Calories: 490kcal
Fixings/Ingredients:
500 gram chicken- 8 pieces
400 grams onions- 4 medium
¾ cup Oil
1 ½ tablespoon ginger glue
1 ½ tablespoon garlic glue
Flavors
7 cloves, (laung)
7 green cardamom, (hari elaichi)
½ teaspoon pepper corns, (sabut kali mirch)
1 inch cinnamon stick
2 teaspoon coriander powder, (sookha dhanya)
2 teaspoon red stew powder
1 teaspoon cumin, (zeera)
½ teaspoon turmeric powder, (haldi)
½ teaspoon salt, or more
DAIRY
1 Cup Yogurt,, whipped
Embellishing
Not many almonds , (badaam)
Guidelines:
Make a glue of onion and put away.
In thick lined pot, fry onion glue in ½ cup oil for 5 minutes on medium hotness till water evaporates.
Presently, add remaining ¼ cup oil, ginger and garlic glue and flavors to the onions. Fry for another 5-7 minutes with consistent mixing. Till oil isolates and blend is brilliant brown.
Add chicken to the pot and cover. Cook on lethargic fire for few moments so chicken delivery water. Then, at that point, cook chicken on medium hotness as normal for 20 minutes or until delicate. Add ½ cup water whenever required.
Then, add yogurt to chicken. Blend well and cook for not many more minutes until a layer of oil isolates at the top.
Trimming with almonds.
Recipe 2
Fixings:
½ kg of chicken
¾ cup oil
½ kg onion (cut)
1 cup yogurt
6 almonds
3 tbsp ginger garlic glue
2 tablespoons red bean stew powder
3-4 green cardamom
To taste salt
½ teaspoon nutmeg powder
Directions:
Hotness up oil in a cooking dish and fry the onion until brilliant brown.
Eliminate onion and mix along with yogurt and almonds. Keep the glue to the side.
Add chicken in a similar oil and fry it until changes the shading.
Add ginger-garlic glue and mix until fragrance emerges.
Presently add onion glue, red bean stew powder, green cardamom, and salt.
Cover and cook until chicken delicate and all yogurt water vanish.
Sautéed food on high fire till oil comes on top.
Add water to make thick sauce; add nutmeg powder and stew on lethargic hotness around 10 minutes.
Way of serving
Korma is served with taftan, naan or sheermal. However, it taste great with roti and chapati too. Pair it with some fresh salad and desi meetha like Kulfi.
Next
Chicken Tikka Masala recipe
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