Chicken 1kg
Grated Coconut 2 tbsp
Coriander Seeds 2 tbsp
Cinnamon 4 sticks
Cloves 6
Onions chopped, keep half of this aside.
Ginger and Garlic paste
Saffron pwd
Red Chillies 12 -15
A handful of Coriander leaves
Chopped Tomatoes
Ghee or oil
Salt to taste
- Fry the grated coconut in the ghee until brown
- Blend together fried grated coconut, coriander seeds, cinnamon, cloves, onions, ginger, garlic, saffron pwd, red chilles and corainder leaves to a fine paste withot water.
- Set this ground masala aside.
- In a deep dish, heat oil / ghee, fry onions till brown.
- Add chicken, chopped tomotoes, salt and cook on low for 10 mts.
- Add the ground masala and little water.
- Cook chicken until dry.
Serve with rice or roits. Enjoy.
I usually dont follow the exact proportions, just eye ball according to my taste.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Thursday, March 12, 2009
Chicken Qorma
The fancy name is Lazeez Murgh Qorma
I got this recipe from Zaiqa.net Totally loved it the last time i made it.
Ingredients:
Chicken with bone/Boneless Chicken Breast - washed and cubed into bite size pieces, 500 gms
Red Chilli Powder - 1 3/4 tsp
Turmeric - 1/2 tsp
Ginger-Garlic Paste - 2 tsp
Salt - 2 tsp
Dry Roasted Coriander Seed Powder - 1 1/2 tsp
Onions - 4, large, sliced thick
Cashewnuts and Almonds - 1/4 cup, chopped
Canola/Sunflower oil - 4 tbsp
Yogurt - 1 1/2 cups, lightly beaten
Desiccated Coconut/Coconut Milk - 2 tbsp
Mint leaves/Pudina - 1 cup, finely chopped
Cilantro - 1 cup, finely chopped
Potatoes - peeled, washed, and cubed, 1 cup (optional)
Heavy Cream - 2 tbsp
Thai Red Chillies, Coriander leaves - for garnishing
Method:
Marinate the Chicken in the Salt, Red chilli, Turmeric, Ginger-Garlic paste and Coriander seed powder mixture for an hour.
Take a high walled heavy bottomed non stick stock pot on medium heat and throw in the sliced Onion rings.
Give them a stir every 2 minutes, and once they are caramelized, remove them in a food processor bowl or a blender bowl.
Add in the chopped cashew nuts/almonds (optional). Process/blend them till pureed. Add a few drops of water to aid in the process. Do not add too much water.
Heat oil in the same pan and add the cubed potatoes(if you are using them), fry them on all sides till lightly browned. Remove them with a slotted spoon in a bowl.
In the same pan add the pureed onion mixture and let it cook for five minutes. Add the marinated Chicken and yogurt to it and mix it well. Reduce the flame to medium low. Cover it for five to ten minutes. Keep an eye on it and keep giving it a stir every now and then.
The oil should start to separate by now. Let it cook a bit more, it the mixture has become too dry add half cup water and cook it till the all the oil has very nicely separated out and the raw smell of the yogurt has gone.
Later, add the fried potatoes, mint and coriander leaves and Desiccated Coconut/Coconut milk. Mix well and let it it cook for a minute more.
Add water (around a glass) to get the desired consistency. This does not usually have a very thick or a very loose consistency gravy. Its has a medium consistency. Let it come to a boil once. Cover the lid and let it cook for five minutes.
Once the chicken and the potatoes are done, Serve it hot. Garnish with Heavy cream on top, sliced thai red chillies and coriander leaves.
I got this recipe from Zaiqa.net Totally loved it the last time i made it.
Ingredients:
Chicken with bone/Boneless Chicken Breast - washed and cubed into bite size pieces, 500 gms
Red Chilli Powder - 1 3/4 tsp
Turmeric - 1/2 tsp
Ginger-Garlic Paste - 2 tsp
Salt - 2 tsp
Dry Roasted Coriander Seed Powder - 1 1/2 tsp
Onions - 4, large, sliced thick
Cashewnuts and Almonds - 1/4 cup, chopped
Canola/Sunflower oil - 4 tbsp
Yogurt - 1 1/2 cups, lightly beaten
Desiccated Coconut/Coconut Milk - 2 tbsp
Mint leaves/Pudina - 1 cup, finely chopped
Cilantro - 1 cup, finely chopped
Potatoes - peeled, washed, and cubed, 1 cup (optional)
Heavy Cream - 2 tbsp
Thai Red Chillies, Coriander leaves - for garnishing
Method:
Marinate the Chicken in the Salt, Red chilli, Turmeric, Ginger-Garlic paste and Coriander seed powder mixture for an hour.
Take a high walled heavy bottomed non stick stock pot on medium heat and throw in the sliced Onion rings.
Give them a stir every 2 minutes, and once they are caramelized, remove them in a food processor bowl or a blender bowl.
Add in the chopped cashew nuts/almonds (optional). Process/blend them till pureed. Add a few drops of water to aid in the process. Do not add too much water.
Heat oil in the same pan and add the cubed potatoes(if you are using them), fry them on all sides till lightly browned. Remove them with a slotted spoon in a bowl.
In the same pan add the pureed onion mixture and let it cook for five minutes. Add the marinated Chicken and yogurt to it and mix it well. Reduce the flame to medium low. Cover it for five to ten minutes. Keep an eye on it and keep giving it a stir every now and then.
The oil should start to separate by now. Let it cook a bit more, it the mixture has become too dry add half cup water and cook it till the all the oil has very nicely separated out and the raw smell of the yogurt has gone.
Later, add the fried potatoes, mint and coriander leaves and Desiccated Coconut/Coconut milk. Mix well and let it it cook for a minute more.
Add water (around a glass) to get the desired consistency. This does not usually have a very thick or a very loose consistency gravy. Its has a medium consistency. Let it come to a boil once. Cover the lid and let it cook for five minutes.
Once the chicken and the potatoes are done, Serve it hot. Garnish with Heavy cream on top, sliced thai red chillies and coriander leaves.
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