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FOOD HAS ALWAYS BEEN THE MOST PRIMITIVE FORM OF COMFORT.IN ONE WAY OR OTHER IT CONNECTS US.THERE IS NOT A SINGLE FACTOR I SUPPOSE WHICH DOES NOT FIND ITS INTERSECTION WITH FOOD.AND "WE ARE WHAT WE EAT".IN THIS BLOG I HOPE TO SHARE WITH YOU NOT ONLY RECIPES OF MY OWN AND FROM OTHERS BUT ALSO INFORMATION ON OTHER FACETS OF FOOD AND LIFE!!!

Saturday 10 April 2010

CHICKEN SHAHI KORMA-CHICKEN IN THICK YOGURT AND CREAMY GRAVY!!!

KORMA-This curry of mughlai origin, is made up of thick yogurt, nuts paste, spices and herbs.Its a very festive dish, served with Naans and rice.They are varieties of it like the 'Navratan korma', 'Shahi korma' ,
'Vegetable korma', etc and is a very favourite of Mughlai cuisine lovers.
Heres the recipe:

Cooking time :20-25mins
Preparation time: 15mins
Serves: 6

Ingredients:
  • Chicken with bones-500gms
  • Yogurt-200gms
  • Onions (sliced) - 1no (large-size)
  • Ginger and garlic paste-2tsp
  • Red chilli powder-2tsp
  • Green chilies-4-5
  • Garam masala powder-1tsp
  • Turmeric powder/haldi-1/4tsp
  • Corriander leaves (chopped) - 1/4cup
  • Mint leaves / Pudina (chopped) - 1/4cup
  • Almonds-10no
  • Cashewnuts-10no
  • Pistachios/Pista-10no
  • Salt to taste
  • Cooking oil-1/2cup (8tbsp)

Cooking Method:
  • Wash and clean the chicken pieces.
  • Grind Almonds, Cashewnuts and Pistachios in to very fine powder.
  • In a blender put Yogurt, Ginger and garlic paste, Red chilli powder, Garam masala powder and turmeric powder and blend well.
  • In a mixing bowl put the chicken pieces, put the blended yogurt mixture and the almonds, pistachios and cashewnuts powder and salt.Mix well.Keep it covered for atleast 1/2hr.
  • Meanwhile in a deep pan heat oil and add the sliced onions and fry till nice goden brown.Add the chicken marinade cook for 5-8 mins on medium heat stirring well.
  • Add 1 / 2 cup water along with the whole green chillies, corriander leaves, mint leaves.
  • Cover and cook for another 15mins on a slow flame,stirring in between to avoid burning and add about 1/4 cup of water if it starts sticking.Adjust the gravy if you want a thinner consistency add water accordingly.
  • Serve hot with Naan or Rice.

1 comment:

  1. Ah yumm, I also add some coconut to the masala for Qorma. I usually prepare Qorma on weekend nights to enjoy along with Naans.

    ReplyDelete

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