recipe
INGREDIENTS
Cooking oil 1 tbsp + 6-8 tbsp
Onion (medium, sliced) 2
Green chillies 4-5
Fresh coriander 1-2 tbsp
Mint leaves 1-2 tbsp
Chicken 750g
Lemon juice 1½ tbsp
Ginger garlic paste 1½ tbsp
Salt 1 tsp or to taste
Black pepper powder 1 tsp
Cashew nuts 10-12 (soaked)
Almonds 10-12 (soaked)
Water 1-2 tbsp
Cumin seeds 1 tbsp
Black cardamom 1
Green cardamom 3
Black peppercorns 6-7
Star anise 1
Cinnamon stick 1
Bay leaves 2
Yogurt (room temperature, whisked) 1 cup
White korma masala 2½ tbsp
Nutmeg powder ¼ tsp
Mace powder ¼ tsp
Dried fenugreek leaves ½ tbsp
Cream (room temperature) ½ cup
Garam masala powder 1 tsp
Rice (soaked & boiled with salt until ¾th done) 750g
Fried onions for garnish
METHOD
- In a wok, add cooking oil, onion, green chillies, fresh coriander, mint leaves and fry until light golden and let it cool.
- In a grinder, add onion and green chilli mixture, grind well and set aside.
- In a bowl, add chicken, lemon juice, ginger garlic paste, salt, black pepper powder and mix well, cover and marinate for 30 minutes.
- In the grinder, add cashew nuts, almonds, little water, grind well and set aside.
- In a wok, add cooking oil, cumin seeds, black cardamom, green cardamom, black peppercorns, star anise, cinnamon stick, bay leaves and mix well.
- Add grinded onion and green chilli mixture, mix well and cook for 2-3 minutes.
- Add yogurt and mix well.
- Add white korma masala, nutmeg powder, mace powder and mix well.
- Add cashew and almond paste and mix well.
- Now add marinated chicken and mix well, cover and cook on low flame for 8-10 minutes then cook on high flame until oil separates.
- Add dried fenugreek leaves, cream and mix well. Then add garam masala powder, mix well and set aside.
- In a pot, add half quantity of boiled rice, prepared chicken korma, fried onion, remaining boiled rice, white korma masala, cover and steam cook on low flame for 8-10 minutes and serve!
Courtesy: Food Fusion (Recipe by Seema Hanif)
