Chicken korma
10-12 servings
- 1x 1.5 kg ( 3lb) chicken
- ½ cup ghee or cooking oil
- 1 cup chopped onion
- 1 tablespoon ground ginger
- 2 teaspoons ground garlic
- 1 teaspoon ground coriander
- 4 cardamoms
- 4 sticks 2.5 cm piece cinnamon
- ½ cup yogurt, beaten
- 1 cup milk
- 1 tablespoon lemon juice
- 1 tablespoon keora water
- 2 tablespoons raisins
- Sugar and salt to taste
Skin the whole chicken
and cut into 12 pieces.
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| (Chicken korma) |
In a saucepan heat the
ghee. Fry the onion light brown.Add the chicken, cinnamon and cardamom.Stir-fry
for 3 minutes.Add the ginger, garlic and coriander.Stir and fry until oil
separates.Add the yogurt and milk.Stir cover and cook over low heat for 10-15 minutes.
Add sugar, lemon juice, keora water and rinsins. Keep over low heat, stir
frequently, remove from heat when oil separates.
Adjust taste with sugar
and lemon juice.
Finally:Serve with hot parata,chapati, pulao or boiled
rice.
