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Mughlai Qorma Recipe By Chef Zakir

INGREDIENTS

Chicken ½ kg
Saltto taste
Ginger garlic paste2 tbsp
Mix whole spicesas required
Onion2
Almond25 gm
Pistachio25 gm
Desiccated coconut1 tbsp
Poppy seeds1 tbsp
Tomato paste3 tbsp
Yogurt250 gm
Fresh cream¼ cup
Ghee½ cup
Kewra2 tbsp
Coriander powder1 tsp

METHOD

Heat ghee in a pan, add in chopped onion and sauté till golden brown. Keep the brown onion aside.
Blend together almond, pistachios and poppy seeds with a little water.
In the remaining ghee add chicken and mix whole spice. Cook till chicken turn into golden brown color.
Then add ginger garlic paste and fry for 1 – 2 minutes.
Whip yogurt with chili powder, coriander powder, tomato paste and desiccated coconut.
Mix the yogurt mixture well and add to the chicken mixture. Cook for 2 – 3 minutes.
Now add almond and pistachio paste. Mix well, cover and cook for 10 – 12 minutes.
Finely crush the brown onion and add to chicken mixture.Also add kewra water and mix well.
Lastly dish it out and serve with Naan.

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