Hey pals! What’s up? Hope you enjoyed my sugar feast, Baklava for Id-ul-Fitr. Here I come with a special dinner recipe called Chicken Korma. Korma is a Muglai specialty. DYK it is AKA (also known as) qorma, kormaa, khorma or kurma. Meat braised in extra spicy sauce and mixed with yogurt, cream and nuts, makes the family dinner table really tempting with this exotic treat. The recipe can be best paired with Naan or Kashmiri Rice. There are many more recipes related to this special occasion like Mutton Biryani, which is definitely an ace and the one I have already shared with you. Other delights include:-
-Sevai Kheer (Dessert)
-Roasted Chicken with Cranberries Rice
-Lamb Bhuna (Roasted Lamb Curry)
So I guess you have a bundle of meaty and sweet treat which you can definitely try on this long weekend.
2 Green Chilies,
2 teaspoons Salt,
1 kg diced Chicken,
5 Black Peppercorns,
2 tablespoons Yogurt,
2 tablespoons Cream,
1 teaspoon Lemon Juice,
2 teaspoons Garlic Paste,
2 Black Cardamom Pods,
2 teaspoons Ginger Paste,
1 teaspoon Garam Masala,
1/2 teaspoon Chili Powder,
1 tablespoons Mustard Oil,
2 teaspoons Almond Paste.
Heat oil in a large heavy bottomed pan. The heat must be medium high. Saute the sliced onions till they turn out to be golden brown.
Add ginger, garlic, chili, mixed spices, salt, cardamom, and peppercorns and mix well. Chop the tomatoes and add them to the mixture. Also add almond paste. You can add tomato paste as well.
Stir this mixture well for three minutes. Add the chicken and fry on high heat and coat the chicken mixture with the spices.
Reduce heat to low and cover. Let the chicken cook for 25 minutes. Add yogurt, lemon juice and chilies. Let cook on low heat for another 20 minutes.
Serve with Kashmiri Pulao or Naan!