Monday, January 5, 2015

Chicken Korma

Ingredient :
Coriander Powder  1Tablespoons
Cumin Seed Powder 1Teaspoons
finely chopped Onion 2Numbers
Garam Masala  Piece – Cinnamon, Cloves, Cardamom, bay leaf and fennel seeds (1/2 tablespoon)
Ginger garlic paste 2Teaspoons
Cooking Oil 1 Tablespoon
Butter - 2 tablespoon
Coconut grated 1Cup
Yogurt 1.5Cup
Salt 1To Taste
turmeric 1Pinch
pepper powder 1/2 Teaspoon
Chicken 500Grams
cashew and Poppy seeds 2Tablespoons
chopped gr chillies 2Numbers
coriander leaves 1Bunch (optional)
Mint Leaves – half bunch


In a big frying pan heat oil and butter, add garam masala, fennel seeds, bay leaf then fry the onions until they turn golden brown. Now add the ginger & garlic paste, mint leaves (half bunch), coriander leaves, and chopped chilli. Add cumin powder, coriander powder, pepper powder and salt. Add the chicken pieces and cook in the gravy. Make a paste with coconut, mint leaves, green chilli (4 depends on your taste), cashew and poppy seeds. Once the chicken fully cooked add the paste and yogurt, stir and serve hot with chopped coriander as garnish.
(Tips - If you look at the picture, you could notice the oil oozes out. That's the point where it indicates that it has done. Keep the flame on low heat and cook until the oil separates out)

Rich aromatic yummy Chicken korma!!!!!!!!

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