INGREDIENTS
- 1 kg chicken pieces/mutton
- 3 onions slices
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- 1 tbsp red chili paste
- 2 tbsp roasted coriander powder
- 150 g dahi
- 3//4 cup ghee
- 1 tsp black pepper corns,6 cloves,2 big cardamoms tej pat 2, all coarsely pounded
- 3/4 tsp khusboo powder of(green cardamom,nut meg,mace and zaafran) and kewara essence.
METHOD
- 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.