White Korma With Creamy Gravy | Shadiyon Wala Chicken White Korma | وائٹ قورمہ | BaBa Food RRC

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Chicken White Korma Written Recipe With Directions:

Ingredients:
-Chicken 1 Kg big size (karahi cut)
-Water (pani) 1 glass
-White sesame seeds (safaid til) 2 tbs
-Onion (piyaz) sliced big size 1
-Ginger (adrak) 2 inches
-Garlic (lehsan) cloves 8
-Green chillies (hari mirch) 7
-Yogurt (dahi) 1 cup (whisk well)
-White Vinegar (sirka) 5 tbs
-Salt (namak) 2 tsp
-Cooking oil 1 ½ cup
-Ginger garlic (adrak lehsan) paste 3 tbs
-Cinnamon stick (dar Cheeni) 3
-Cumin seeds (zeera) ½ tsp
-Black Cardamom (badi elaichi) 2
-Green Cardamom (choti elaichi) 3
-Cloves (laung) 7-8
-Black peppercorn (sabut kali mirch) ½ tbs
-Bay leaves (Tez paat) 3
-White pepper (safiad mirch) powder 1 tbs
-Milk (dhoodh) 1 cup
-Tetra pack cream

Directions:

-In a bowl, add chicken and 3 tbs white vinegar, 2 tsp salt. Mix well and let it rest for 10 mins.
-In a wok, add water, white sesame seeds, onion, ginger, garlic cloves, green chilies, and 2 tbs white vinegar and boil it for 5-7 mins on high flame (or medium flame on high-pressure stove). Let it cool.
-In a blender, add the boiled material and yogurt and grind well to make a paste of it.
-In a pan, add ½ cup cooking oil and heat it.
-Add ginger garlic paste, cinnamon stick, cumin seeds, black cardamom, green cardamom, cloves, black peppercorn, bay leaves and fry them for 2 mins.
-Now, add the prepared paste and cook it for 5-6 mins on a high flame (or medium flame on the high-pressure stove) until water is dry.
-In a wok, add 1 cup cooking oil and heat it on a high flame (or medium flame on the high-pressure stove).
-Add the marinated chicken (with the water of the chicken). Fry it for 8-10 mins on a high flame (or medium flame on high-pressure stove). Fry until the water is dry and the color of the chicken turns to light golden.
-Now, add the prepared gravy to it. Mix well and cook it for 3-4 mins.
-Add salt according to taste.
-Add white pepper powder. Turn the flame to low (dum flame) and add milk. Mix well, cover, and cook it for 15 mins.
-Remove the extra oil (optional).
-Add the tetra pack cream on low flame (dum flame) and mix well.
-Cover and cook it on low flame (dum flame) for 2 mins.
-Dish out, garnish with green chilies, serve and enjoy with nan or roti.

Tips and Tricks:
-White Vinegar brings a white color to gravy.

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