Sunday, March 29, 2009

Chicken Korma

If you like plenty of gravy to go with your rice or bread dishes this is an excellent choice.Kormas have a creamy yoghurt base while some also include rich paste of nuts like almonds and cashews to increase the consistency of the dishes.You can make this korma with either lamb or chicken.This one does not require almonds or cashews.You can use a variety of breads, naans paranthas, or even Arabic Khubs to mop up the gravy.I have used boneless chicken breasts to lower the calories and chicken breasts are known to be rich in thiamine, niacine and iron minus the fat.

500 gms chicken
4 onions sliced
1 cup yoghurt
3 green chillies slit lengthwise
3 tbs ginger-garlic paste
1 tbs coriander powder
1/2 tsp garam masala
1 tsp chilli powder
1/2 tsp turmeric
3 tbs oil
a few mint and coriander leaves
salt as per your taste

Method: You can use either boneless or meat with the bone,trim fat and wash the meat clean. Now marinate it with turmeric, chilli, salt, coriander powder, green chillies and ginger-garlic paste.Mix well with your hand to infuse the flavours into the chicken.Now add the sliced onions to the oil in a thick bottomed pan and saute till golden brown add the marinated chicken pieces.Lower the flame and carefully add the beaten yoghurt stirring continously with the other hand to avoid the yoghurt from curdling.It should blend well into the chicken.Add the garam masala and let it cook till the chicken is soft and succulent.The yoghurt should form a thick gravy and colour should turn a rich golden yellow.Add the mint leaves and coriander leaves and turn off the flame.If you are using the mutton the procedure is same except that you add the yoghurt after the lamb pieces have been cooked to tenderness with the marinated spices and a cup of water.

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