Ingerdients:
chicken 1 kg (cut in 12 pieces)
onions 2 large (grinned)
khoya 1/2 cup
thick yogurt 1 & 1/2 cup
green chilli 10 (make a paste)
cream 4 tbsp
National ginger & garlic paste 1 tbsp
almonds 20 ( skin off)
National Korma Masala
melon seeds 2 tbsp
kewra water 2 tbsp
National salt 1 & 1/2 tsp
National white pepper 1 tsp
pistachios 8 (sliced)
Oil or Ghee 1/2 cup
Recipe:
marinate chicken with National ginger & garlic paste,National white pepper,National salt, yogurt mix well, cover and keep aside for 1 hour.
grind the almonds, melon seeds with milk to a paste.
heat oil add the onion paste and fry on high flame till the liquid dries.
add green chilli paste, almond and melon seed paste, khoya mix well and cook on medium flame for 2 to 3 minutes.
then add the marinated chicken and National Korma Masala mix well wait for a boil on high flame then cover and cook on low to medium flame till the chicken is cooked (can add 2 cups of water while cooking).
now add kewra water, cream mix and close the flame.
garnish with almonds pistachios, and chandi wark.
serve hot with naan, sheer maal.
