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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
Chicken, cut into 8 pieces 1
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green cardamom powder 1/2 teaspoon
Salt to taste
Ghee 5 tablespoons
Green cardamoms 4-5
Bay leaf 2
Onion , chopped 3 medium
Green chillies, chopped 7-8
Almond paste 1 tablespoon
Yogurt 1 cup
Fresh cream 1 cup
White pepper powder 1/4 teaspoon
Kewra water 1 teaspoons
Method
Marinade the chicken with half the ginger-garlic paste, half the green cardamom powder and salt for about half an hourHeat two tablespoons of ghee in a pan, add green cardamoms and bay leaves and sauté.
Add onions and sauté till brown. Add the remaining ginger-garlic paste and sauté. Add green chillies, one cup of water and almond paste.
Add salt and bring to boil. Cook stirring continuously till thick. Cool and puree in a mixer.
Heat the remaining ghee in a pan and add the marinated chicken pieces and sauté for a few minutes.
Add the pureed gravy. Mix. Add yogurt and let it cook for a while.
Add fresh cream and mix. Add white pepper powder and the remaining green cardamom powder. Mix and let it simmer for five minutes.
Sprinkle with a few drops of rose water or kewra water and serve hot with steamed rice.
Chicken Korma
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
Chicken, cut into 8 pieces 1
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green cardamom powder 1/2 teaspoon
Salt to taste
Ghee 5 tablespoons
Green cardamoms 4-5
Bay leaf 2
Onion , chopped 3 medium
Green chillies, chopped 7-8
Almond paste 1 tablespoon
Yogurt 1 cup
Fresh cream 1 cup
White pepper powder 1/4 teaspoon
Kewra water 1 teaspoons
Method
Marinade the chicken with half the ginger-garlic paste, half the green cardamom powder and salt for about half an hourHeat two tablespoons of ghee in a pan, add green cardamoms and bay leaves and sauté.
Add onions and sauté till brown. Add the remaining ginger-garlic paste and sauté. Add green chillies, one cup of water and almond paste.
Add salt and bring to boil. Cook stirring continuously till thick. Cool and puree in a mixer.
Heat the remaining ghee in a pan and add the marinated chicken pieces and sauté for a few minutes.
Add the pureed gravy. Mix. Add yogurt and let it cook for a while.
Add fresh cream and mix. Add white pepper powder and the remaining green cardamom powder. Mix and let it simmer for five minutes.
Sprinkle with a few drops of rose water or kewra water and serve hot with steamed rice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.