Chicken Korma 2

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Cooking with same ingredients with different technique changes the taste of entire dish.

Pictorial Demo:


Recipe Serves 3

Ingredients:


For the Marination
Chicken 450gm   + 1/4tsp Red Chilly powder + 1/4 tsp Coriander powder + 1/4 tsp turmeric powder+ 1/4 tsp ginger garlic paste + 1/4 tsp salt
1 tbsp oil

For the gravy:
1/2 cup onion paste (2 onions)
1/4 cup oil
Whole garam masala 
2 tbsp ginger garlic paste
1 1/2 tbsp curd
1 glass water + 1/2 cup water


DRY MASALAS:
1/2 tsp red chilly powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
1/2 tsp garam masala powder

Dry Roast  below separately & Ground to paste with 1/3 cup of water
 2 tbsp peanuts
2 tbsp coconut powder
1 /2 tbsp seasame seeds

NOTE* We need  heap 1 tbsp of the above roasted masala. Rest can be stored in air tight container for 1 month.

4-5 tbsp chopped coriander, 3 green chillies

Method:

  1. Marinate the chicken with red chilly powder, coriander powder, turmeric powder, ginger garlic past & salt. Keep aside covered with  10 minutes
  2. Heat non stick pan with 1 tbsp oil. Place chicken. Cook for a minute on each side.
  3. Heat oil in a deep vessel.  Add in whole garam masala
  4. When it crackles, add in onion paste. Fry till translucent.
  5. Add in ginger garlic paste. Fry for a minute. Or till the raw smell is less.
  6. Add in all the dry masalas & stir few times.
  7. Put the vessel off the flame & add in whipped curd. Stir well.
  8. Add in fried chicken, roasted masala, black pepper, garam masala. Mix well
  9. Fry using 1/2 cup water till oil separates. This process is called Bhunna.
  10. Add in chopped coriander, slice green chillies.
  11. Add in a glass of water. Cook covered till chicken is tender. Keep the gravy according to your required consistency. 
  12. Serve hot with Roti, Rice or Khubz.

CHICKEN TARIWALA

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CHICKEN TARIWALA

FOR CHICKEN TARIWALA:
 Chicken: 500gm
oil 1/2 cup
1 big onion paste (grinded to paste with little water)
ginger garlic paste 2 tbsp
1/4 tsp tumeric powder
1tsp red chilly powder
1 & 1/2 tsp coriander powder
2 tbsp curd
3 green chillies
1tsp garam masala powder
whole garam masala
salt to taste
1&  1/2 glass water
1/4 cup bunch Coriander chopped
Method:-
  • Heat oil in a deep pan.
  • When hot add whole garam masala.
  • When it crackles, add onion paste. Cook till it changes it color. 
  • Now add ginger garlic paste. Fry till the  smell of it diminishes Add garam masala powder.
  • Add tumeric, red chilly, coriander powder. fry a little with little water.
  • Now remove from flame and then add curd (This is done to prevent curd from curdling and forming ball in the gravy)
  • Put the pan again on the flame.Bhunav (FRY) for some time. 
  • Add chicken. Bhunav with little water for 3 minutes.
  • Add 1/2 of chopped coriander, salt, and green chillies.
  • Now add the remaining water and cook till chicken is tender.
  • Keep Gravy consistency according to your choice. (I don’t keep it too thin or too thick  BUT medium)
  • In the end add the remaining coriander leaves.
  • Serve with chapati, rice and Raita.
RAITA :-
1/2 cup curd  + 1 small onion + few sprigs of coriander leaver + salt to taste + 1 small green chilly (Cut into 3 pc) + salt to taste
Mix all the above to prepare the raita.