Korma/ Qorma

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  • Average budget

Ingredients

  • 1 chicken cut into 8 pieces
  • 2 -3 onions
  • 6-8 green cardamoms
  • 1/4 piece nutmeg
  • 6-8 cloves
  • 2-3 cinnamon sticks
  • 1/2 cup yoghurt
  • 2 tsp ginger and garlic paste
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • 2 tsp leveled salt
  • 1 tsp kewra water
  • 1/2 cup oil
  • julienne ginger for garnishing

Preparation

Step 1

Cut onions into thin slices. Heat oil and fry the sliced onions until golden brown. Remove the onions with a slotted spoon and place on paper-lined plate. Let it cool. Grind the fried onions, green cardamom, nutmeg, cinnamon sticks and cloves. Mix it with yoghurt and keep it aside.

Step 2

In the same oil fry ginger & garlic paste, add chicken and fry until all water dries up. Add salt, red chilli powder, coriander powder and 1/4 cup water. Let it simmer for 20 minutes or until chicken is tender.

Step 3

Add the yoghurt mixture into the chicken. Cook for 5 minutes or until the mixture becomes thick.

Step 4

When oil starts to float on top add kewra water. Garnish with julienne ginger.

Step 5

Serve with sheermal or taftan.

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