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Chicken Korma {Recipe}

Chicken Korma {Recipe}

Chicken KormaAn all time favorite recipe by Meera…

Ingredients:
Chicken – 500 gms
Onion – 2 (Big size, diced)
Green Chillies – 6-8
Saunf – 1 tsp
Dhania seeds – 2 tsp
Ginger garlic paste – 1 tbsp
Bayleaf , Cinnamon, clove, elaichi ( I prefer less of masala, so used only one each of these)
Coconut – 1 cup (Freshly grated)
Poppy seeds – 1tbsp (soak in water for 15-20 min and drain)
Oil, 1 tsp + 3 tsp

Salt, to taste

Turmeric powder, ½ tsp

Lemon – 1
Fresh coriander – 1 bunch
Method :
Saute onion, green chilies, dhania seeds in 1 tsp oil and grind to a fine paste along with saunf and few sprigs of coriander .

Grind freshly grated coconut and poppy seeds to a fine paste (Consistency to be slightly watery).
In a pan, heat 3 tsp oil, add the bayleaf, cinnamon, clove, elaichi and let it crackle. Add the onion masala paste and saute, add the ginger garlic paste and saute till the raw smell disappears. Now add the chicken, salt, turmeric powder and mix well. Add one cup water, cover cook under slow fire till the chicken is tender. Add coconut /poppy seed paste and stir well. Cook further for 10 min till you get a thick consistency and the dish emits a nice flavour. Garnish with fresh coriander, lemon juice and serve. Goes well with any biryani / rotis.
Method :
Saute onion, green chillies, dhania seeds in 1 tsp oil and grind to a fine paste alongwith saunf and few sprigs of coriander . Grind freshly grated coconut and poppy seeds to a fine paste (Consistency to be slightly watery).
In a pan, heat 3 tsp oil, add the bayleaf, cinnamon, clove, elaichi and let it crackle. Add the onion masala paste and saute, add the ginger garlic paste and saute till the raw smell disappears. Now add the chicken, salt, turmeric powder and mix well. Add one cup water, cover cook under slow fire till the chicken is tender. Add coconut /poppy seed paste and stir well. Cook further for 10 min till you get a thick consistency and the dish emits a nice flavour.

Garnish with fresh coriander, lemon juice and serve. Goes well with any biryani / rotis.

– Recipe by Meera Jayaram, Compiled by Mona Malik

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