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Chicken Korma
Ingredients: 1 kg chicken fillets cut into small pieces 175gms natural yogurt 1 tbsp ginger garlic puree 25gms cream of coconut pinch of turmeric 25gms butter 1 large onion sliced 11/2 tsp chili powder 3/4 tbsp garam masala 10ml corn flour 100gms single cream 25gms roasted cashew nuts salt to taste Microwave Method: Place chicken in a bowl, stir yogurt ginger garlic puree, coconut, salt and turmeric and mix well and marinate for 1 hour. Place butter in a large bowl heat on high for 1 minute until melted. Add onion and cook on high for 2 minutes. add the chili powder and the marinated chicken along with the marinade and cook on high for 10 minutes stirring once in-between . Rearrange the chicken and cook on medium for another 6-7 minute or till the chicken is cooked. Combine the corn flour with the cream and stir into the chicken. Cook on high for 6 minutes stirring once in between. Garnish with cashew nuts. Stovetop Method:Place chicken in a bowl, stir yogurt ginger garlic puree, coconut, salt and turmeric and mix well and marinate for 1 hour. Place butter in a large wok cook until melted. Add onion and cook on for 2 minutes or till brown. add the chili powder and the marinated chicken along with the marinade and cook on high for 10 minutes stirring once in-between . stir the chicken and cook on medium for another 6-7 minute or till the chicken is cooked. Combine the corn flour with the cream and stir into the chicken. Cook on high for 6 minutes stirring once in between. Garnish with cashew nuts. Alternatively for creamier and richer korma you can make a paste out of the cashews and add it along with the cream.
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