Ingerdients:
chicken 1 1/2 kg (karahi pieces)
milk
2 cupsonions
4 medium green chillies
yogurt thick 1 cup
National ginger & garlic paste 1 tbs
heepedwhole red chillies 8 pieces
National cumin powder (zeera powder) 1 tbs
heepedsalt 1 ts
heepedblack pepper corns (kali mirch sabath) 1 ts
almonds 20 pieces
desiccated coconut 2 tbs
cloves 1/2 ts (long)
National Korma Masala
oil 1 cup
Recipe:
In a frying pan dry roast the almonds and the desiccated coconut and fry it to till golden color on medium flame.
once roasted let it cool down and grind to a paste ( can add a little milk to make the paste)and keep aside.
now grind the onions and green chillies to a paste as well and keep this aside.
in a pan heat the oil and add National Korma Masala, black pepper corns, cloves, whole red chillies and fry it for
a minute high flame.then add the onion, green chillie paste , National ginger & garlic paste mix it well cook it till the moisture
dries and the oil comes on the surface high flame.add the chicken and change its color on high flame, then add
National salt,National cumin powder mix it then add the almond and coconut paste, yogurt & milk mix well wait for
a boil cover and cook on low to medium till the chicken is cooked completely and the curry gets thick and the oil can be seen.it is also your choice how thick or thin curry you like.once the chicken is cooked and the curry thickens serve hot with nan
Dahi Pakodi Chaat | Sanjeev Kapoor Khazana
Deep fried moong dal dumplings topped with sweet curd and
