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home > recipes > meat > shahi chicken korma
from Tipperary, Ireland 1 Chicken deboned and cut into pieces 3 Onion (Pyaj) chopped 1 tsp Turmeric (Haldi) 1 tsp Coriander Seeds Powder (Dhania Powder) 1 tsp Red Chilly Powder (Lal Mirch) 1 " long piece Ginger (Adrak) chopped 8 Garlic (Lasun) minced 1 cup Curd (Dahi) fresh and thick 1/2 tsp Garam Masala 3 tblsp Clarified Butter (Ghee) 5 Almonds (Badam) chopped 10 Cashewnut (Kaju) chopped Lemon juice to taste Coriander Leaves (Dhania Patta) Beat the curd and mix chicken pieces with turmeric and salt. Set it aside for half an hour. Now heat ghee and fry onions, ginger, garlic till light brown. Add red chilly powder, coriander and simmer for few minutes. Add chicken and fry for 5 minutes. Add 2 cups of hot water and stir well. Cover and cook till chicken is tender and dry. Add garam masala and salt. Mix all the dry fruits and garnish with coriander leaves. Serve hot.

Shahi Chicken Korma


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(posted June 21, 2010)

from Tipperary, Ireland

1
Chicken deboned and cut into pieces
3
Onion (Pyaj) chopped
1 tsp
Turmeric (Haldi)
1 tsp
Coriander Seeds Powder (Dhania Powder)
1 tsp Red Chilly Powder (Lal Mirch)
1 "
long piece Ginger (Adrak) chopped
8
Garlic (Lasun) minced
1 cup
Curd (Dahi) fresh and thick
1/2 tsp
Garam Masala
3 tblsp
Clarified
Butter (Ghee)
5 Almonds (Badam) chopped
10 Cashewnut (Kaju) chopped
Lemon juice to taste
Coriander Leaves (Dhania Patta)

Beat the curd and mix chicken pieces with turmeric and salt.

Set it aside for half an hour.

Now heat
ghee and fry onions, ginger, garlic till light brown.

Add red chilly powder,
coriander and simmer for few minutes.

Add
chicken and fry for 5 minutes.

Add 2 cups of
hot water and stir well.

Cover and cook till
chicken is tender and
dry.

Add
garam
masala and salt.

Mix all the
dry fruits and garnish with coriander leaves.

Serve
hot.



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