CHICKEN KORMA

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Ingerdients:

 

 

1: Chicken 2kg (12pieces) 

2: Onions 5 large (grinned in to paste) 

3: Thick yogurt 1/2 kg

4: Oil/Ghee 1 1/2 cup

5: Tomatoes 6 medium (grinned in to paste)

6: Ginger 4 to 5 inch sized piece (grinned in to paste)

7: Garlic 1 whole (grinned in to paste)

8: Salt 2tsp 

9: Red chilli powder 2tsp 

10: Turmeric 1tsp 

11: Fennel seeds 1 1/2 tbsp 

12: Cumin seeds 1 tbsp 

13: Green cardamoms 10 to 15 

14: Pepper corns 1tsp 

15: Cloves 1tsp 

16: Black cardamoms 4 

17: Funnel seeds 1 1/2 cup

18: Green chillies 4 

19: Fresh coriander 1/2 bunch  

 

 

 

 

Recipe:

 1: In a pan, add 10 glasses of water and 1 1/2 cup of funnel seeds. Let it boil for 10 to 15 minutes on high flame. Then put aside. 

 

  2: In a separate pan, add oil, grinned onion paste, ginger and garlic paste and cook till it starts to turn golden. High flame. 

 

  3: Add fennel seeds, black cardamoms, green cardamoms, cloves, cumin seeds and pepper corns, mix well and let it cook for a few minutes so that it turns a little more golden. 

 

  4: Once golden, add the chicken pieces and cook it till the colour starts changing. High flame

 

  5: Once the chicken changes colour, add salt, red chillies and turmeric. Mix and add tomatoes paste. Cook on high flame till the oil comes to the surface. 

 

  6: Add yogurt and mix. 

 

  7: Go back to the boiling fennel seeds water. Strain the seeds out and add the water to the chicken. Discard the seeds. Cover and let the chicken cook on low to medium flame till well done and chicken is tender.  

 

  8: Garnish with green chillies and coriander. Serve hot. 

 

   Note: Be careful, chicken in abroad cooks fast.