MY MOMS SECRET RECIPE
Chicken korma a rich creamy yet spicy dish . Not for people on diet But if you decide to dig in , it is heavenly when eaten with yeast breaded Indian Roti or Naan or Roomali chapati. A perfect dish for any party pr gathering this usually calls for a definite try out in your kitchen. The Best way to cook Chicken Korma is actually not that easy, it actually needs lots of technique and practice so in this video I have tried to make the technique as simple as possible so that everybody can make such amazing recipe at home..
Chicken korma a rich creamy yet spicy dish . Not for people on diet But if you decide to dig in , it is heavenly when eaten with yeast breaded Indian Roti or Naan or Roomali chapati. A perfect dish for any party pr gathering this usually calls for a definite try out in your kitchen. The Best way to cook Chicken Korma is actually not that easy, it actually needs lots of technique and practice so in this video I have tried to make the technique as simple as possible so that everybody can make such amazing recipe at home..
Ingredients
Oil, 1 tbsp red chilli powder, 1/2 tbsp Turmeric powder, 1 tbsp coriander powder ,Salt as per your taste, 1 tsp Garam masala powder, 10-12 cashew nuts, Bay leaves 3-4 ,green cardamoms 3-4, cloves 2-3 ,cinnamon 1 cup, Curd, 1 tbsp ginger garlic paste, 1 kg chicken, 3 sliced onions
To make secret masala - 1 tbsp coriander seeds, 1/2 tbsp cumin seeds, 10-12 black pepper, 3-4 dried red chilli,
Grind all 4 of them together.
Preparing the Secret recipe
1. Take 1 tablespoon coriander seed, ½ tablespoon cumin seeds, 10-12 black peppers and 3-4 dried red chillies.
2. Add all the above ingredients in a pre-heated pan, and then put it in a blender to prepare the powder.
Preparing fried onions (Birista)
In a deep frying pan add oil and turn on the heat. When the oil is heated, add onions to it and sauté till the color changes to light golden brown
Tip: Keep a consistent heat for best results
Add the previously fried onions, cashew nuts and 2 tablespoons of yogurt in a blender to make a paste. Add this paste to the pan. Also add Garam masala, 2-3 green chilies slit and the secret powder. Stir the mixture well and keep it on a low heat for about 5 minutes.
Oil, 1 tbsp red chilli powder, 1/2 tbsp Turmeric powder, 1 tbsp coriander powder ,Salt as per your taste, 1 tsp Garam masala powder, 10-12 cashew nuts, Bay leaves 3-4 ,green cardamoms 3-4, cloves 2-3 ,cinnamon 1 cup, Curd, 1 tbsp ginger garlic paste, 1 kg chicken, 3 sliced onions
To make secret masala - 1 tbsp coriander seeds, 1/2 tbsp cumin seeds, 10-12 black pepper, 3-4 dried red chilli,
Grind all 4 of them together.
Preparing the Secret recipe
1. Take 1 tablespoon coriander seed, ½ tablespoon cumin seeds, 10-12 black peppers and 3-4 dried red chillies.
2. Add all the above ingredients in a pre-heated pan, and then put it in a blender to prepare the powder.
Preparing fried onions (Birista)
In a deep frying pan add oil and turn on the heat. When the oil is heated, add onions to it and sauté till the color changes to light golden brown
Tip: Keep a consistent heat for best results
- In another pan add oil and the following spices: - bay leaves, cloves, cinnamon and green cardamoms. Sauté the mixture for 2-4 minutes. Now add chicken, ginger garlic paste and salt to taste. Keep the flame high until the color of chicken changes.
- Now add the remaining spices i.e. red chili powder (Powdered dry chilies add to the spice hence beware of how much you add them), turmeric powder, coriander powder, 2 tablespoons of yogurt. Stir until all the contents are well mixed. Stir for 2-3 minutes in high flame then lower the heat and cover with a lid until the chicken gets cooked. (It took 7-10 minutes for the chicken to completely cook.
- Preparing Onion and cashew nuts mixture (You’ll need a blender for this step)
Add the previously fried onions, cashew nuts and 2 tablespoons of yogurt in a blender to make a paste. Add this paste to the pan. Also add Garam masala, 2-3 green chilies slit and the secret powder. Stir the mixture well and keep it on a low heat for about 5 minutes.
- Add water according to how thick you want your korma to be.