Monday, January 26, 2015



  1. 1 kg chicken pieces/mutton
  2. 3 onions slices
  3. 2 tbsp garlic paste
  4. 2 tbsp ginger paste
  5. 1 tbsp red chili paste
  6. 2 tbsp roasted  coriander powder
  7. 150 g dahi
  8. 3//4 cup ghee 
  9. 1 tsp black pepper corns,6 cloves,2 big cardamoms tej pat 2, all coarsely pounded
  10. 3/4 tsp khusboo powder of(green cardamom,nut meg,mace and zaafran) and kewara essence.
  • heat ghee in a pan fry half sliced onions until light brown add garlic paste stir well
  • add chili paste with 1/4 tsp turmeric powder cook  5 minutes or all the water evaporates and oil separates from masala.
  • add chicken pieces,onions along with bay leaves ,pounded garam  masala and salt. cook few minutes.
  • add dahi mix well cover and cook until chicken is half done .
  • add coriander powder .Dissolve cinnamon powder in 1/4 cup of water add this water in cooking chicken  one spoon  at a time and( bhono) fry it until ghee starts separating.
  • add water and cook till meat is tender.leave curry according to your taste.
  • check the salt.if it is less dissolve salt in little water and mix well.Remove from fire.
  • to make it more rich chopped almonds can be add.
  •  add khusboo masala and kewara water in chicken korma  let it cover .
  • serve with nan,roti or sheermal.

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