I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Saturday, 7 November 2015
Chicken Awadhi Korma #sikandalouscuisine
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.
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 ..
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 ?
Director, Asian Hawkers Market Pvt. Ltd. Administrator &