Saturday, 7 November 2015

Chicken Awadhi Korma #sikandalouscuisine


This recipe is from the first sikandalous cuisine master class which was at Hyatt Manesar and Sunil Gangwal taught this recipe - which I have slightly modified as the quantities he mentioned were in grams etc . So here comes your way a delicious Korma.
Chicken Boneless Thigh - 500 Gram
150 Grams Ghee.
8 Green Cardamon.
8  Pieces Cloves / Laung
2" Cinnamon Stick.
1.5 Tablespoon Ginger Paste.
2 Teaspoons Kashmiri Red Chili Powder.
200 Grams Thick Yogurt.
100 Grams Onions- Chop small / paste.
100 Grams Onions - Slice , fry till brown , make a paste .
1 Tablespoon Coriander Powder .
60 Grams Cashew Paste.
1/2 Teaspoon Mace Powder.
15 Ml Kewra Water ( I didn't use ).
1 Teaspoon Garam Masala Powder ( I didn't use )
1 Teaspoon Green Cardamon Powder ( not in recipe )
50 Ml Cream.
Salt
Heat ghee , add whole spices . When aromatic add onions cook till brown then add ginger paste and yogurt/curd , cook till ghee come on top . Now add all spice other than cardamon and mace powders. Add chicken , bhuno for just 2 minutes , then turn heat to very low , cover  and cook for 5-7 minutes till oil separates , now add onion and cashew paste  and gently cook covered till chicken is done ..
At the end add mace powder , cardamon powder and cream , mix - allow flavors to develop by ' resting ' the dish covered for 10 minutes - and GO FOR IT !
Need I add more ?
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