Old Delhi Style Chicken Korma

Name: Old Delhi Style Chicken Korma
Total time: 3000 s
Yield: 5-6 people
Cuisine: Indian
Ingredients: 1 kg chicken; 4-5 onions; 1.5 cup yogurt; 2 tbsp melon seeds; 1/2 cup Makhana (foxnut); 3 cloves; 3 green cardamom; 2 large cardamoms; 2 bay leaves; 1 cinnamon; as needed Powdered by grinding 1 mace and 1/4 nutmeg together; 1 tbsp kevara water; 1 tsp Kasuri Methi; 1 tsp garam masala; 1 tsp Kashmiri Red Chilli Powder; 2 tsp red chili powder; 2 tbsp coriander powder; 1 tsp cumin powder; 1/ 2tsp turmeric; as per taste salt to taste; 1-2 Cinnamon stick; 1/2 cup oil; as required coriander leaves; 2 tbsp ginger garlic paste

Jyoti Prakash Assudani @cook_24726422

#ga4
#week26
#korma
#cookpad

Jyoti Prakash Assudani @cook_24726422

#ga4
#week26
#korma
#cookpad

Saved

Ingredients

40-50 minutes

5-6 people

1 kgchicken
4-5onions
1.5 cupyogurt
2 tbspmelon seeds
1/2 cupMakhana (foxnut)
3cloves
3green cardamom
2large cardamoms
2bay leaves
1cinnamon
as neededPowdered by grinding 1 mace and 1/4 nutmeg together
1 tbspkevara water
1 tspKasuri Methi
1 tspgaram masala
1 tspKashmiri Red Chilli Powder
2 tspred chili powder
2 tbspcoriander powder
1 tspcumin powder
1/ 2tsp turmeric
as per taste salt to taste
1-2Cinnamon stick
1/2 cupoil
as required coriander leaves
2 tbspginger garlic paste

Saved

Steps

40-50 minutes

1

Put the nutmeg, mace, kasoori methi and garam masala together and keep aside. Mix all powdered spices in yogurt and keep
2

Fry the onion till it turns brown and when the onion starts to turn brown, then add makhana and melon seeds in it and fry it together and after cooling it into a mixer with a little curd and make a paste. Add oil to the pan and roast the chicken for 5 to 7 minutes
3

Now fry all the whole spices in the same oil, fry ginger garlic paste, then add mixed curd and cook till the oil separates. Now add chicken and onion paste and fry for 5 to 7 minutes, then add water as required and let it boil and cover and cook on a low flame for 12 to 15 minutes.
4

After adding salt, nutmeg mace, green coriander and kewra water, cover back and cook for 2 minutes, turn off the gas and leave the lid on for at least 15 minutes even after cooking.
5

Serve with roti, rice phulkas