Badami Khorma
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Chicken cooked with Almonds & yogurt....
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Ingredients
- 500 GM CHICKEN LARGE PIECES
- 3 ONIONS FRIED
- 100 GM HUNG CURD
- 1 TEASP LIME JUICE
- Salt
- 1 TEASP TURMERIC POWDER
- 20 GM ALMONDS SOAKED IN HOT WATER
- 1 tablespoon POPPY SEED
- 1 tablespoon CUMIN POWDER
- 1 tablespoon Coriander powder
- 1 TEASP NUTMEG POWDER
- 1 TEASP MACE POWDER
- 1 TEASP KEWRA WATER
- 2 tablespoon RED CHILLI POWDER
- 2 tablespoon Ginger garlic paste
- CINNAMON STICK
- 3-4 GREEN CARDAMOM
- 1 black cardamom
- 2 tablespoon GHEE
- 2 tablespoon oil
- 3-4 cloves
- 2 tablespoon FRESH CREAM
- 1 tablespoon GARAM MASHALA POWDER
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Instructions
- PASTE POPPY SEED AND ALMONDS WITH LITTLE WATER IN MIXER.
- MARINATE CHICKEN WITH 1TBSP RED CHILLI POWDER,TURMERIC POWDER,SALT,LIME JUICE,CUMIN POWDER.REST IT FOR AROUND 1 HR.
- HEAT GHEE & OIL IN A PAN.ADD CLOVES,GREEN CARDAMOM,BLACK CARDAMOM,CINNAMON STICK.
- NOW ADD GINGER GARLIC PASTE & SAUTE 1 MIN.ADD CHICKEN,CORIANDER POWDER,SALT.STIR WELL.
- NOW ADD RED CHILLI POWDER.COOK WELL FOR 5MINS.NOW ADD NUTMEG & MACE POWDER.
- ADD CURD & POPPY SEED-ALMONDS PASTE.COOK VERY WELL FOR 10 MINS ON HIGH FLAME.
- ADD LITTLE WATER.LID ON THE PAN & COOK IN LOW-MEDIUM FLAME FOR 10 MINS.
- OPEN THE LID NOW & ADD FRIED ONION.STIR WELL.
- ADD KEWRA WATER & COOK FOR 5 MINS.
- SWITCH OFF THE FLAME & ADD FRESH CREAM.ADD GARAM MASHALA POWDER.
- ADD BLANCHED ALMONDS FROM TOP & SERVE HOT.
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