AFGHANI KORMA
Ingredients
1: oil 1/2 cup
2: cloves 1 tsp
3: green cardamom 6
4: cumin seeds 1 & 1/2 tsp
5: black peppercorn 1 tsp
6: chicken 1 kg
7: ginger & garlic paste 2 tbsp
8: dry button red chili 10
9: salt 1 & 1/2 tsp
10: red chilli powder 1 & 1/2 tsp
11: dry plums 12 (soaked in water for 30 minutes)
12: yogurt 1 cup
13: water 1 cup
14: onions 3 large (&) bay leaves 3 (sliced, fried & crushed once cooled)
15: garam masala powder 1 tsp
16: kewra water 2 tsp
17: fresh coriander 3 tbsp
Instructions
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AFGHANI KORMA
Note: boil meat with enough water and salt till the meat is tender, then save stock for later.
1: heat oil or ghee add onions and fry till golden, on high flame.
2: then add ginger & garlic paste, red chilli, salt fry on high flame for 2 to 3 minutes.
3: now add yogurt, boiled meat, stock, dry chilli mix cover and cook on high flame till the oil or ghee comes on surface.
4: then add the kewra water, lemon juice, garam masala powder, mix well cover and simmer on low flame for 3to 4 minutes.
5: serve hot with naan.
BY Faiza Zarif
