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SHAHI MURG KORMA
  • 200 gm boneless chicken
  • 200 gm brown onion paste
  • 3 tbsp tomato puree
  • 50 gm curd (beaten)
  • 1 tbsp ginger garlic paste
  • ½ tbsp chilli paste
  • khada masala
  • ( elachi, clove, cinnamon)
  • 1 tsp Jeera powder
  • ½ tsp Red chilli powder
  • ½ tsp dhaniya powder
  • salt to taste
  • 2 tbsp cream
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    1. Heat oil in a pan, add elachi, clove, cinnamon, mace
    2. On cracking add ginger garlic paste chilli paste, mixed in water
    3. Cook till oil seperates
    4. Add brown onion paste & dry masala, zeera powder, dhaniya pd., red chilli pd.,& salt and add water
    5. Now put boneless chicken
    6. Add tomato puree & thinned curd & cook till chicken is done
    7. Correct consistency & seasoning
    8. Finish with cream and nutmeg pd
    9. Garnish with green chilli & ginger julliens and chopped coriander
    		 
     

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