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Chicken Korma

Chicken Korma

Cooking Time

Preparation Time : 45

Cook Time : 40

Total Time : 85

Ingredients

Serves 5

  • FOR MARINATION: Chicken 1 kgs

  • Curd 1 cups

  • Ginger Paste 1 tsp

  • Garlic Paste 1 tbsp

  • Salt 1 tsp

  • Red Chilly Powder 1 tsp

  • To Fry and Make paste: Sliced Onion 3 nos

  • Almonds 8-10 nos

  • Casheww 8-10 nos

  • Bay Leaf 1 nos

  • Green Cardamom 3 nos

  • Cinnamon stick piece 1 inch

  • Cloves 4-5 nos

  • Black Peppercorns 8-10 nos

  • Oil 3 tbsp

  • For Gravy-Oil 2 tbsp

  • Bay Leaf 1 nos

  • Green Cardamom 2 nos

  • Cinnamon Stick Piece 1/2 inch

  • Salt according to taste 2 tsp

  • Red Chilly Powder 1 tsp

  • chicken masala 1 tsp

  • Coriander Leaves 1/2 cups

Directions

  • 01

    Wash and marinate chicken with ginger garlic paste, salt and pepper and curd. Mix well and keep aside for 45 minutes.

  • 02

    Heat oil in a pan.

  • 03

    Add bay leaf, green cardamom, cinnamon stick, Cloves and peppercorns in it. Stir for two minutes.

  • 04

    Add sliced onions in it and fry them until golden brown.

  • 05

    Drain out in a mixer jar and let it cool down.

  • 06

    Remove bay leaf and add almonds and cashews in it and make a smooth paste.

  • 07

    Heat oil in a kadai.

  • 08

    Add bay leaf, green cardamom, Cinnamon Stick and cloves in it. Soute for two minutes.

  • 09

    Add marinated chicken in it. Mix well and cook it till ginger garlic raw smell goes.

  • 10

    Now add fried onions paste and one glass water in it. Mix well.

  • 11

    Add salt and pepper, red chilly powder and chicken masala powder in it.

  • 12

    Stir it and cook on low flame until chicken is cooked and gravy reaches a desired consistency.

  • 13

    Garnish with cream and corriander leaves.

  • 14

    Ready to serve.

Review

5

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