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SHAHJAHANI KORMA

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Ingerdients:

1: chicken 1 kg (cut in 12 pieces)

2: ready made fried onions 1 cup

3: thick yogurt 1&1/2 cup

4: ginger & garlic paste 1 tbs (heaped)

5: milk 1/4 cup

6: almonds 20

7: salt 1 ts

8: red chilli powder 1 ts

9: turmeric 1/2 ts

10:coriander powder 1 tbs (heaped)

11:kewra water 1 tbs

12:fresh ginger 1 inch (cut in length)

13:garam masala powder 1 ts

14:nutmeg 1/2 ts

15:mace 1/2 ts

16:black cardamom 3

17:cinnamon stick 1 large piece

18:cloves 6

19:black pepper corn 6

20:green cardamom 4

21:oil or ghee 1 cup

Recipe:

1: grind the milk, almonds to a paste keep aside.

2: heat oil and add the cinnamon stick, black cardamom, black pepper corn, cloves, green cardamom, ginger & garlic fry on high flame till light golden.

3: then add the yogurt, red chilli, salt, coriander, turmeric, 1 cup water and cook on high flame for 5 minutes.

4: now add the chicken and wait for a boil on high flame, then lower the flame to low to medium and cover and cook till the chicken is cooked and little water is left.

5: then add the fried onions, nutmeg, mace, garam masala powder, kewra water, almond paste mix well and simmer for 5 minutes on low flame.

6: now add the ginger mix well.

7: serve hot with naan.

NOTE: if you like the korma light and thin can add water before the ginger wait for a few boils and then add ginger and serve hot.

BY FAIZA ZARIF

(COOK WITH FAIZA)

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SHAHJAHANI KORMA

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