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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