Chicken Korma!

Ingredients

Chicken-1 Kg

Oil-1 cooking spoon

Ginger garlic paste- 1 Tablespoon

Small cardimon- 2

Salt- 3/4 teaspoon

Oil-2 cooking spoon

Masala

Onion- 2

Tomatoes- 1 -2(optional)

Coriandar Powder(Dhaniya)- 2 teaspoon

Red chilly powder- 1 teaspoon

Ginger garlic paste (or fresh 1 small piece of ginger and about 10 garlic)

Curry

Oil- 1 cooking spoon

Cardomom- 2

Cinnamon stick-2

Indian bay leaf-2

Salt- 3/4 teaspoon

Curd- 1/2 cup

Poppy seeds ( khaskas) (grinded on a grinding stone(sil batta)- 3 -4 teaspoon

Kaju, badam and cocunut all blended in grinder ( 2 tsp each)

Fresh coriander

Water- 2 cups

Smell masala

Onion- 1-2

Kevda-1 tbsp

Cooking curry- 1 tbsp

Cumin seeds-1/2 tsp

Black pepper-1/2 tsp

Small cardomon seeds- 3-4

Recipe

1. Take 2 cooking spoon oil in a cooker and let it heat.

2. Wash the chicken and put in the oil to fry.

3. Put the ginger garlic paste and 2 cardomoms. Put the cardomoms with mouth open to it . Add salt to taste too.

4. Fry the chicken nicely by mixing with spoon and then leave it with the cover on top for sometime so it leaves some water. Do it on low flame.

5. Fry it till it soaks all water and leave out nice smell.It gets fried and leaves out oil and then take it out. This takes 5-7 minutes

Curry

1. Mix all the ingredients of the masala in a blender.

2. Put 1 cooking spoon of oil and put the small sliced pieces of 1 onion and fry it deep brown and then take it out and spread out on a plate.

3. Put cardomon in the oil and then add masala ingredients to it. Fry for a minute or two. Then add cinnamon stick,indian bay leaf, poppy seed mixture and salt to it.

4. Fry the masala nicely by adding water once a while till it gets cooked nicely. This will take about 30 minutes to a hour. Keep adding water and grinding.

5. Once the masala is done, add the chicken to it and fry it with it nicely.

6. Add curd blended with a fork at this time to give a nice flavour and then fry nicely with curd till it leaves a flavour

7. Add water till chicken or just 2 cups according to consistency one wanted and let it boil

8. Once boiled, take one teaspoon of curry, fried onions, zeera, black pepper, cardomon seeds, kevda( smell masala) and grind it in hand grinder with water till done and then add it to the cooker

9. Put on the cooker lid and cook for about 10 - 15 minutes or till 3 -4 whistle.

10. Add salt if less and boil for 1-2 minutes. Garnish with fresh coriander.

Note:

Adding of tomotoes in khaskas korma is optional. If curd is not available then one can add one tomatoes or skip adding it.

Variations to make it into a Korma

1.The onions used in korma is less and tomotoes is optional. Water to be added is less too. Coriander powder is optional too or just about 1 teaspoon.

2. Take 2 tbsp almonds, cashew, cocunut along with(charo magaz) and blend in a blender and add it at same time as khaskas. If we use this mixture no need to add coriander powder and tomoto.

We can use about 2-3 onion fried onions ( in smell masala) if using this curry and add that onion like mentioned before by making paste. ad this mixture just before putting lid on the pressure cooker.