- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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This information is per serving.
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.
- 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
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.
Heat a Kadai, add 2 tablespoons of oil.
Add shah jeera, cinnamon, 3 chopped green chilies, ½ teaspoon ginger garlic paste, add marinated chicken & mix well.
Add mint leaves and mix well, cook for 5 minutes.
Add 1 cup water and mix well.
Close the Kadai with a plate and cook for 10 minutes.
Add dry coconut powder, chironji paste, and mix well.
Add half tablespoon garam masala, add chopped cilantro and mix well. Turn off the stove.