Preparation time : 2 hrs. (approx.) + 1 hr. Marinating time | Serves 6 persons

This shahi korma is prepared with lamb meat and is less spicy than other korma recipes. This korma can also be prepared with meat ...

Continue reading »]]> Preparation time : 2 hrs. (approx.) + 1 hr. Marinating time | Serves 6 persons

This shahi korma is prepared with lamb meat and is less spicy than other korma recipes. This korma can also be prepared with meat of chicken or beef with the same method except preparation time differs according to the cooking time of meat.

Ingredients:

¼ toasted cashews (crushed)
6 garlic cloves (minced)
2 tbsp ginger (minced)
1 kg lamb pieces
¼ cup oil
4-6 cloves
1″ piece cinnamon stick
3 greed cardamoms
2 black cardamoms
2 medium onions (finely chopped)
1 ¼ cup heavy cream
1 tbsp paprika
Salt and pepper (to taste)
2 tsp garam masala

Procedure:

1. Puree cashews with water in blender and mix with garlic and ginger.
2. Marinate the lamb pieces with this mixture and leave for an hour or overnight.
3. Heat oil in a deep pan and toast cloves, cinnamon and cardamoms for just 1-2 min until pleasant smell starts to come.
4. Add onions and sauté for 3-4 min.
5. Now add marinated meat and cook on high heat for just 4-5 min until all the water from meat become dry.
6. Add cream, paprika and seasoning of salt and pepper and mix well. Then add enough water so that thick gravy would form.(approx. 2 cup or more)and simmer for 90 min or until meat becomes tender.
7. After that sprinkle garam masala on top of the gravy and then serve hot with naan.

photo source : 1

Preparation time : 30 mins. | Serves 4 persons

This vegetable korma recipe is from South Asian cuisine, its recipe is more or less similar to other meat korma recipe. To save your time, you may also use frozen ...

Continue reading »]]>
Preparation time : 30 mins. | Serves 4 persons

This vegetable korma recipe is from South Asian cuisine, its recipe is more or less similar to other meat korma recipe. To save your time, you may also use frozen mix veggies instead of using separate veggies but for that you don’t need to add water in this recipe as all vegetables are already tender.

Ingredients:

3 cloves Garlic (finely chopped)
2′ ginger pieces (finely chopped)
2 medium size onions (julienne)
1 tsp coriander powder
1/2 tsp turmeric powder
1 tbsp red chili powder
1 cinnamon stick (2” size)
2 cloves
2 cardamom
2 tbsp coconut powder
1 tsp cumin powder
1/4 tsp nutmeg and mace powder
1 tsp ground poppy seeds (roasted)
Salt to taste
1/2 cup carrot (chopped)
1/2 cup capsicum (chopped)
2 medium size potato (cut in cubes)
1/2 cup cabbage (chopped)
1/2 cup cauliflower
1/2 cup peas
1/2 cup yogurt
1/2 cup oil

Procedure:

1. Heat oil in a deep saucepan and fry cinnamon, cloves and cardamom for 2 mins.
2. Now add onions and fry until onion becomes light brown and crispy.
3. Add chopped ginger garlic, turmeric powder, red chili powder and vegetables and cook on high flame for 2-3 mins. After that add 1 cup of water to the vegetables and simmer for 10-15 mins.
4. When the veggies become tender add ground poppy seeds, salt, yogurt, nutmeg and mace powder and coconut powder. Stir the vegetables so that all the ingredients incorporate with each other and simmer for further 5 mins.
5. Remove the pan from heat and take out the delicious vegetable korma in serving bowl and garnish with coriander leaves.

photo source : 1

Preparation time : 45 minutes : serves 6 persons

Korma is a traditional dish in South Asian cuisine and is prepared either by using beef or chicken. Korma is cooked for mostly special occasions. Here chicken korma recipe is shared in ...

Continue reading »]]>

Preparation time : 45 minutes : serves 6 persons

Korma is a traditional dish in South Asian cuisine and is prepared either by using beef or chicken. Korma is cooked for mostly special occasions. Here chicken korma recipe is shared in which the addition of almond and coconut enhances its taste. Due to this addition, this dish becomes very light. It is also called shahi korma or badami korma. Also have a look the the book 660-Curries for getting exposure to enormous amount of dishes made in the Indian Cuisine.

1 kg chicken pieces 9medium size with bones)
2 tbspn ginger garlic paste
1.5 cups crispy fried onions (crushed)
1/2 cup onion paste
1 tbspn red chili powder
1 tspn turmeric powder
3 cinnamon sticks of 2 inches
4-5 cloves
4-5 green cardamoms
2 black cardamoms
2 bay leaves
2-3 star nuts (baadiyani phool)
8-10 black pepper seeds
1 tbspn cumin seeds
300 gms yogurt
1/2 cup almonds
1/4 cup ground coconut (khopra)
1/4 cup milk
1 cup oil
1/4 tspn nutmeg and mace powder
Salt to taste

	Calphalon Contemporary Nonstick 2-1/2-Quart Shallow Saucepan with Lid
	The Indian Recipe Book: Over 200 Deliciously Authentic Dishes [ILLUSTRATED] (Paperback)
	From Mom with Love – A Complete Guide to Indian Cooking and Entertaining (Hardcover)

Procedure:

1. Marinate chicken pieces in yogurt, crushed fried onions, cloves, cardamoms, black pepper, cumin, star nuts and cinnamon sticks. Leave for at least 15 minutes at room temperature.
2. Make a smooth paste of almonds, coconut and milk in the blender.
3. In a sauce pan, saute ginger garlic paste in oil for just a minute and remove the pan from stove. When the temperature of oil drops add turmeric powder and red chili powder with bay leaves and mix in the oil. Always try to use best quality sauce pan so that gravy would not stick to the pan and the color of your food looks good and tastes great.
4. Now turn on the flame and add onion paste with half cup of water, let the mixture cook on medium flame for 5-8 minutes until it becomes reddish brown in color and oil starts to separate from the gravy.
5. After that add the marinated chicken pieces in the gravy along with almond coconut paste. Stir well and let it simmer for 20-25 minutes.
6. When the oil appears on the surface of gravy and chicken become tender, add nutmeg and mace powder and cook for further 2-3 minutes.

Servings:

Preparation time (approx) : 50 mins | Serves 12 persons Cooking spicy chicken is really easy and this is one of my best chicken recipes . It is slightly similar to traditional Chicken Qorma ( Also called chicken curry ) but ...

Continue reading »]]>

Ingredients:
1 kg chicken pieces
2 medium size onions (chopped)
½ cup yoghurt

1 cup tomato paste
½ cup whipped cream
1 tbspn ginger paste
1 tbspn garlic paste
2 cloves
2 cardamoms
1 cinnamon stick
1 bay leaf
1 tbspn coriander powder
½ tspn cumin powder
1 tspn all spice powder
1 tspn fresh coriander
2-3 green chilies chopped
Salt to taste

	SunBird Golden Curry Mix, Hot, 3.5-Ounce Boxes (Pack of 12)
	Knorr Boullion, Granulated, Chicken Flavored, 7.9-Ounce Jars (Pack of 12)
	Hain Pure Foods Vegetarian Chicken Flavored Gravy Mix, 1-Ounce Packets (Pack of 24)
	Lodge Logic Pre-Seasoned 5-Quart Chicken Fryer with Iron Cover

Procedure:
1. Heat oil in a pan.
2. Add red chili powder, cloves, cardamom, cinnamon stick and bay leaf and cook for 2 minutes.
3. Add chicken, ginger, garlic paste, salt and 1 cup water in it and cover to cook chicken 3/4th at least for 15 minutes.
4. Uncover the pan and add toamato paste, green chili, coriander powder and cumin powder and cook on high heat and stir.
5. After 8 minutes add yogurt in it and cook till all the water has been dried and oil separates from the gravy.
6. In the end add all spices powder and cream and mix well and cover to cook for 5 minutes.

Serving:
Garnish with coriander leaves and serve with fried rice or naan bread.