Chicken Korma recipe | purani Delhi wala chicken korma | पुरानी दिल्ली वाला चिकन कोरमा скачать в хорошем качестве

Chicken Korma recipe | purani Delhi wala chicken korma | पुरानी दिल्ली वाला चिकन कोरमा

Chicken Korma Prep time: 15-20 minutes Cooking time: 45-50 minutes Serves: 4-5 people Ingredients: For birista ONION | प्याज़ 350 GRAMS (SLICED) Fragrant spice mix BLACK CARDAMOM | बड़ी इलायची 1 NO. GREEN CARDAMOM | हरी इलायची 5 NOS. CINNAMON STICK | दालचीनी 1/2 INCH NUTMEG | जयफल A VERY SMALL PIECE JAVITRI | जावित्री 1/2 NO. Korma CHICKEN | चिकन 1 KG CURD | दही 400 GRAMS CORIANDER POWDER | धनिया पाउडर 2 TBSP DEGI MIRCH | देगी मिर्च 2 TBSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TBSP GREEN CARDAMOM | हरी इलायची 4-5 NOS. CLOVES | लौंग 7-8 NOS. GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1 TBSP SALT | नमक TO TASTE BIRISTA OIL | बिरिस्ता वाला तेल 3 LADLES CORIANDER POWDER | धनिया पाउडर 1 TBSP HOT WATER | पानी AS REQUIRED KEWRA WATER | केवड़ा पानी1 TSP Method: Set a deep pan over high flame & pour in the oil to fry the onions, heat the oil until it gets moderately hot, you don’t have to take a lot of oil, when the sliced onions are added the oil should barely come up to the surface of the onions. Add the sliced onions into the oil & stir well, fry the onions until they turn light golden brown while stirring them frequently, you will need to adjust the flame as the onions starts to change their colour, make sure that the temperature is not too high or else the onions will fry from the outside but won’t lose their moisture which will result into soggy birista. Once the onions are almost about to turn light golden brown, remove them from the hot oil using a spider & squeeze out the excess oil by pressing it using a spatula then transfer the fried onions onto a tissue paper lined plate & separate them apart using forks, dab them from the top using a tissue paper if required to remove all the remaining excess oil. Let the fried onions rest for a couple of minutes & your birista is ready, reserve the oil in which the birista was fried. Crush the onions as fine as possible using your hands & set them aside until further use, you don’t have to make a paste using a mixer grinder. To make the spice mix add all the whole spices into a spice grinder & grind it into a powder, it doesn’t need to be a fine powder, you can also grind them using a mortar & pestle. To make the korma transfer the chicken into a large handi, if there are any leg pieces then make sure that you cut the tendon on the bone. Further add the curd, all the powdered spices, green cardamom, cloves, ginger garlic paste, salt & birista oil. Then set the handi over high flame & stir well to mix all the ingredients. Cook the chicken over high flame for 5-7 minutes until the chicken releases its moisture then cover & cook over medium low flame for 4-5 more minutes until the chicken releases all of its moisture, the gravy will become runny at this stage. You only have to cook the chicken until it's 70% done, then remove the chicken pieces from the handi using a large spider & transfer it into a separate bowl until you cook the gravy. Turn the flame back to high & add the crushed fried onions into the gravy along with the coriander powder & stir well. Cook the gravy for 25-30 minutes until it turns grainy, you can add hot water as required if the gravy becomes too dry at any stage. Once the gravy turns grainy, add the chicken & stir well, once the gravy comes to a simmer again cover & cook the chicken over low flame until it's fully cooked. Then remove the lid & add the spice mix & kewra water, stir well. At this stage you can taste & adjust the seasoning if required. Your delicious chicken korma is ready