Thursday, June 4, 2009

Chicken Korma II

Chicken Korma is rich with mild, thick, creamy gravy. Serve it with hot Tandoori Roti or Parathas or plain boiled rice.


  • Heat oil in a heavy based sauce pan and fry onions to a golden color, remove onions with a slotted spoon and grind to a fine paste. Mix the onion paste with yogurt, cashew nut paste, and sour cream; and keep aside.
  • Reheat the oil over medium heat, add bay leaves cloves, green cardamom, black cumin and fry for few seconds till golden brown.
  • Now add garlic paste, ginger paste, coriander powder, garam masala, chili powder, and salt. Stirring frequently sauté for about 5 minutes. Add chicken cubes and fry for another 5 minutes. Cover the pan, reduce the heat and allow cooking for 25 - 30 minutes or until the chicken is almost tender.
  • Stirring continuously, add a little yogurt mixture at a time to the chicken to blend it into the mixture. Repeat until the entire yogurt mixture has been added. Stirring frequently fry for 5-8 minutes or until the meat is tender. Add 1-2 cups of water to adjust the consistency of gravy to your choice. Bring to a boil and remove from heat.
  • Sprinkle with coriander and serve hot with Paratha, Tandoori Roti or plain rice.

Do You Know?
, like any food, can transmit certain diseases. Chicken is often contaminated with Salmonella enterica, disease-causing bacteria.
Minced beef can be contaminated during slaughter with disease-causing E.coli 0157:H7 deriving from the intestinal tract if proper precautions are not taken.
Undercooked pork sometimes contains the parasites that cause trichinosis or cysticercosis.


Saba said...

Thank you for your blog!! I'm a 3rd year medical student living away from home, this blog is going to save me from starvation!


Nidhi Raizada said...

Thanks Saba...I am always available for any query....