Main Course: CHICKEN KORMA

Best served with Tandoori Roti, Mumbai Pav or Double Roti (Bread).  In Hyderabad it is best served with 'Khuska' (Plain Rice) or Sheermal (Naan).

Unlike the North Indian Awadhi version of Korma which is thick in consistency and greenish brown in colour this one is Thin and reddish brown in colour.  Masala's used are similar with a difference of one or two masala.  You may enjoy this version of Korma as it is not restricted to only Roti's but can be had with Rice.

Serve:  7 people.

Here is what all you need.

For Wet Masala's you need:



100 gms - Dried Coconut (Sukkha Nariyal)

50 gms - Lotus Seeds (Kalonji or Charoli)

50 gms - Unprocessed dried Cashewnut (Kaju)

50 gms - Poppy seeds (Khus Khus)

5-6 - Unprocessed Almonds (Badam)

200 Gms - Curd (Dahi)

(Step: Dry Roast all the above masala's on a griddle one at a time and then with the help of curd grind them into thick fine paste.  Which will look like this see below)

For thickening you need two ingredients:

First Ingredient  -  75 gms - Chatni Daal (Phule chane ki daal)

(Step: Dry roast this chana daal and then make a fine powder out of it, see below)

Second Ingredient: 250 gms - Onions (Fried golden Brown onions slices which is crushed and added before the conclusion of the dish)

Fry these onions in 7 Tblsp of Refined groundnut oil





After frying the onions, remove and spread it on thali try seperating them with help of fork so that they dont form into lumps.  The whole process is to make them crisp inorder to crush them and use them after its cool.

So now when you have prepared the above masala's here is the rest of the ingredients and step to make the Korma.

750 gms - Curry cuts Chicken (Skin removed, washed and cleaned)

250 gms - Curd (other batch, first batch of 200 gms used while grinding masala above - so total you  need 500 gms)

1 Tbsp - Red Chilli Powder (Lal Mirch Powder)

1/2 tsp - Turmeric Powder (Haldi)

2 Tbsp - Ginger Garlic Paste

5 sprigs - Corriander leaves (Hara Dhaniya)

6-7 sprigs - Mint leaves (Pudina)

250 gms - large Potatoes (Peeled and quatered)

1 litre - water

Salt to taste

Spices you need

2 tsp - Carraway Seeds (Shah zeera)

2 tsp - Garam Masala powder which includes 4 Green Cardamom (Hari Elaichi), 1 long stick Cinnamon (Dalchini), 1-2 Cloves (Laung)

1 tsp - Corriander Powder (Dhania Powder)

1 tsp - Cumin Powder (Zeera powder)

Method:

1] In the oil in which you have fried the onions.  Add Carraway seeds (Shah Zeera).

2] Once seeds starts spluttering add ginger garlic paste and fry it until the paste turns brown.

3] Add chilli powder, turmeric, Corriander, cumin powder, salt and 1 tsp of Garam Masala powder. Fry it for a minute and then add your wet masala and bhuno fry it nicely till it starts oozing more oil.

4] Add Curd in the masala and stir fry contionously cooking it nicely till the curd is cooked and oil floats also add powdered Chana daal.

5] Now add chicken pieces and stir well till masala coats chicken.

6] Continue cooking till chicken is half cooked. And then add Potatoes and add water into it.

7] Now add crushed golden fried onions and sprinkle remaining 2 tsp of Garam Masala.  Add chopped corriander and mint leaves and cover and cook the korma until oil floats on top and it starts boiling.

8] Serve piping hot with Khushka (Plain rice) or Chapati, Paratha aur Pav.

Best served: with Pav, Achaar and Onion, tomatoes ka Kachhumber.