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Chicken Korma

2021-02-13
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m
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Nutritional Info

This information is per serving.

  • Calories

    193
  • Carbohydrates

    4g
  • Fat

    13g
  • Protein

    14g
  • Serving Size

    100g
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Korma is prepared by marinating and then braising a meat in a yogurt or cream base. The dish is traditionally cooked on low heat for around an hour until the meat is tender and the sauce turns into a rich and creamy glaze. It goes well with Hyderabadi Bagara Rice.

Ingredients

  • 500 Grams Chicken
  • 1/2 Teaspoon Shah Jeera
  • 2 Cinnamon Sticks
  • 1/2 Cup Fried Onions
  • 1 Tablespoon Ginger Garlic Paste
  • 1/2 Teaspoon Turmeric Powder
  • 1 1/2 Teaspoon Chili Powder
  • 1 Teaspoon Salt
  • 1 Tablespoon Chironji
  • 2 Tablespoon Dry Coconut Powder
  • 1/2 Teaspoon Garam Masala
  • 1 Cup Curd
  • 3 Chopped Green Chilies
  • 1/2 Cup Coriander Leaves
  • 1/2 Cup Mint

Method

Step 1

Take the chicken in a bowl & add 3/4 spoon ginger garlic paste, ½ teaspoon turmeric powder, 1 1/2 teaspoon chili powder, 1 teaspoon salt, 1 cup curd, 1/2 cup fried onions, mix well & keep it aside.

Step 2

Heat a Kadai, add 2 tablespoons of oil.

Step 3

Add shah jeera, cinnamon, 3 chopped green chilies, ½ teaspoon ginger garlic paste, add marinated chicken & mix well.

Step 4

Add mint leaves and mix well, cook for 5 minutes.

Step 5

Add 1 cup water and mix well.

Step 6

Close the Kadai with a plate and cook for 10 minutes.

Step 7

Add dry coconut powder, chironji paste, and mix well.

Step 8

Add half tablespoon garam masala, add chopped cilantro and mix well. Turn off the stove.

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