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Thursday, April 24, 2014

Kashmiri Chicken Korma

Finally a Chicken recipe after a long time!! Had been cutting down on its intake because of summers but the sporadic rainfall during last weekend gave us a chance to indulge in some yummy chicken gravy. Wanted to make something new and this bookmarked recipe came to my mind. Quite easy and takes minimal effort.

Made a few changes in the preparation method. The original recipe calls for sauteing the onions and spices in ghee/oil and them making a smooth paste out of it. But I chose to boil/cook them in water till tender and then make a puree out of it. This saves quite a bit of butter/oil from going into the dish (and finally adding up on the waistline). This is a distinctively sweet-sour gravy with the added pungency of the dry Kashmiri chilis. But one can reduce the sweetness if one is not very fond of it.

Read on for the recipe -

Preparation Time - 40 mins

Ingredients -
  • 500 gm chicken pieces ( use boneless if you wish )
  • 3 tsp oil
  • 2 tsp butter
  • 3 green cardamom, crushed
  • 1 tbsp kasuri methi
  • 1 tsp Kashmiri chilli powder
  • 1 tsp sugar
  • 1/2 cup thick yogurt
  • salt to taste
  • freshly chopped coriander for the garnish

For making gravy -
  • 1 medium sized tomato (fully ripened)
  • 1 large sized onion (optional)
  • 4-5 garlic flakes
  • 1 inch long ginger
  • 2-3 dry red chillis
  • 2 tbsp broken cashews
  • 2/3 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/4 tsp pepper seeds (optional)
  • 1/2 tsp fennel seeds
  • a fistful of raisins ( optional, add only if you want it more sweet )
  • salt to taste

Preparation - Roughly chop the onion, ginger and garlic. Cut the tomato into 4 pieces.

Marinate the chicken with salt and turmeric.

Cooking - Bring 1 1/2 cups of water to boil in a saucepan. Add all the ingredients mentioned for the gravy. Boil for 7-8 minutes. Allow to cool down and then transfer to a blender. Make a smooth paste out of it.

Heat the oil + butter in a wok. Add the marinated chicken pieces and fry on medium to high flame till they turn brown on the outside. Then add the masala paste along with chili powder and cook for 7-8 minutes till it starts getting thick and oil just starts to ooze out.

Add 3/4 - 1 cup hot water and bring to boil. Simmer for a few minutes.

Rub the kasuri methi between your hand to warm it and then add to the wok. Also add the crushed cardamom and sugar. Cook for 2-3 minutes.

Switch off the flame. Stir in the beaten yogurt . Switch on the burner and cook for 3-4 minutes on a low flame and adjust salt if needed. Remove from wok.

Garnish with the coriander and serve hot.

Note - One can also add some more cream/use milk instead to water to make the gravy rich. 

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