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Chicken White Korma
Ingredients
- chicken 1 1/2 kg (karahi pieces)
- milk 2 cups
- onions 4 medium
- green chillies 15
- yogurt thick 1 cup
- ginger & garlic paste 1 tbs heaped
- whole red chillies 8 pieces
- cumin powder (zeera powder) 1 tbsp heaped
- salt 1 ts heaped
- black peppercorns (kali mirch sabbath) 1 ts
- almonds 20 pieces
- desiccated coconut 2 tbs
- cloves 1/2 ts (long)
- cinnamon stick (dalchini) 2inch piece
- green cardamam 8 pieces (hari elaichi)
- oil 1 cup
Instructions
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- in a frying pan dry roast the almonds and the desiccated coconut and fry it to till golden color on medium flame.
- once roasted let it cool down and grind to a paste ( can add a little milk to make the paste)and keep aside.
- now grind the onions and green chillies to a paste as well and keep this aside.
- in a pan heat the oil and add the green cardamom, black peppercorn, cloves, cinnamon stick & whole red chilies and fry it for a minute high flame.
- then add the onion & green chillie paste & ginger & garlic paste mix it well cook it till the moisture dries and the oil comes on the surface high flame.
- add the chicken and change its color on high flame, then add salt, cumin powder mix it then add the almond and coconut paste, yogurt & milk mix well wait for a boil cover and cook on low to medium till the chicken is cooked completely and the curry gets thick and the oil can be seen.
- it is also your choice how thick or thin curry you like.
- once the chicken is cooked and the curry thickens serve hto with nan.
