Mughlai Chicken korma is a traditional North indian recipe. it is gravy which has made with coconut and almonds it is very cremish . Here is the recipe.
hen – 1 and half of kg
Vinegar – 2 tsp
Ghee or oil – 1/four cup
Onion – 2 cups ( thinly sliced
Bay leaves – 2
green cardamom – three-4
Black cardamom – 2-three
Cloves – 5-6
Black peppercorns – eight-10
Cinnamon stick – 1 inch piece
Javitri – small piece
Ginger – 2 inch piece
Garlic – 8-10 cloves
Almonds – 1/4 cup
Grated fresh coconut – three tbsp
inexperienced chili – 1
Yogurt – 1 and 1/2 cup
Maida – 1 tsp
White pepper powder – 1 tsp
Kashmiri red chili powder – 2 and 1/2 tsp
Coriander powder – 2 and 1/2 tsp
Turmeric powder – 1/2 tsp
Salt to flavor
Saffron – an amazing pinch
Kewra essence – eight-10 drops
Rose water – 1 tsp
Garam masala – 1 tsp
Lemon juice – 2 tsp
fresh cream – 2 tbsp
Wash the fowl and follow vinegar on it.
maintain aside for 45 minutes to an hour.
warmth ghee in a pan.
add onions and 1/2 tsp salt and fry on medium warmness till golden brown
cast off on a plate through a slotted spoon.
inside the same pan, upload bay leaves, inexperienced cardamom, black cardamom, cloves, peppercorn, cinnamon and javitri.
Fry for 30 seconds.
add bird and fry on high warmness for 5-7 mins till slightly browned.
in the meantime in a grinder, grind the fried onions, ginger, garlic, grated coconut, almonds and green chili to make a smooth paste.
Use little water if calls for to grind.
add the ground masala to the pan as soon as the bird is browned.
Whisk yogurt with maida and add it to the pan.
upload salt, white pepper powder, crimson chili powder, coriander powder, turmeric powder and saffron to the pan.
add a cup of water and permit the fowl prepare dinner for nearly an hour on low heat.
upload kewra essence, rose water, garam masala, lemon juice and sparkling cream and cook for three-four mins.
Serve warm with Naan or Zaafrani pilaf.