Chicken korma

Chicken korma

Chicken korma is related to Central or West Asia and is related to Mughal cuisine. The Chicken Korma recipe is produced in the UK, Nuratan Korma and Azerbaijan in several variations. 

Chicken Korma recipe is prepared by making chicken pieces with all the spices, ginger, garlic and yogurt. It is cooked in its natural juices with onions, yogurt, garlic / ginger, green and red pepper, salt, coriander and all the spices. 

The chicken korma recipe can be mildly warm in taste and taste great with naan, bread or flatten. Many restaurants in Pakistan and India are offering chicken korma on their menu. You can easily find this restaurant at home to taste.

INGREDIENTS

* Chicken meat... One kilo

* Yogurt ………………… .. One and a half cups

* Onions (fried) ... Three quarters of a cup

* Sweated garlic, ginger …… A tea spoon

* Cayenne pepper ………………… Three teaspoons

* The crushed green coriander ... ... Three teaspoons

* Ginger (chopped up) ... A tablespoon of food

* ASCENSION ... A tea spoon

* Nutmeg ... A quarter teaspoon

 * Javanese......... A quarter teaspoon

* Large cardamom ... Two numbers

* Little Cardamom ... Two numbers

* Cloves ......... Six

* Black peppers ... Six

* cinnamon............. Two pieces

* Salt ... One and a half teaspoons


* Ghee ... A cup


METHOD

In a bowl add yogurt, garlic, ginger, cayenne pepper, coriander, onion and salt.

Heat ghee in the dagchi and add cardamom, cloves and cinnamon Fry for two minutes.

Then add the yogurt mixture and fry for five minutes. Add chicken to it and fry it.

Then add a cup of water and cook until the chicken is melted and the broth thickens.

in it Ascension, nutmeg, jawetree, and add the ginger.