Restaurant Style Chicken Korma Recipe By Food Fusion (Eid Special Recipe)

A perfect recipe for your Eid Menu. Restaurant Style Chicken Korma recipe. This one is a recipe to treasure. #HappyCookingToYou #FoodFusion #EidRecipes #EidSpecial

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00:00 Restaurant-style Chicken Korma
00:12 Prepare Korma
02:37 Aray waah

Serves 8-9
Recipe in English:

Ingredients:
-Kaju (Cashew nuts) 19-20 (soaked in ¼ Cup of water)
-Ghee 1 Cup
-Pyaz (Onion) sliced 2 large
-Dahi (Yogurt) whisked 1 Cup
-Adrank (Ginger) crushed 1 tbs
-Lehsan (Garlic) crushed 1 tbs
-Sabut kali mirch (Black peppercorns) ½ tsp
-Javitri (Mace) blades 2
-Hari elaichi (Green Cardamom) 7-8
-Laung (Cloves) 6-7
-Darchini (Cinnamon sticks) 2
-Tez patta (Bay leaves) 2
-Zeera (Cumin seeds) ½ tsp
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Namak (Salt) ½ tbs or to taste
-Chicken mix boti 750g
-Dhania powder (Coriander powder) 1 tbs
-Water 1 Cup or as required
-Garam masala powder 1 tsp
-Kewra water 2 tbs

Directions:
-In a spice mixer,add cashew nuts along with water and blend to make a paste & set aside.
-In a pot,add ghee & let it melt.
-Add onion & fry until golden brown,take out and spread on paper towel & set aside.
-Remove pot from the stove and let it cool completely.
-Add yogurt,ginger,garlic,black peppercorns,mace,green cardamom,cloves,cinnamon sticks,bay leaves, cumin seeds,red chilli powder,turmeric powder,salt,fried onion (crush with the help of hand),cashew paste & mix well.
-Now place the pot on stove & cook on medium flame for 4-5 minutes,cover & cook on low flame until oil separates (3-4 minutes).
-Add chicken,coriander powder,mix well & cook for 2-3 minutes.
-Add water,garam masala powder,kewra water and mix well,cover & cook on low flame until chicken is tender (20-25 minutes).
-Serve with naan.

Recipe in Urdu:

Ajza:
-Kaju (Cashew nuts) 19-20 (soaked in ¼ Cup of water)
-Ghee 1 Cup
-Pyaz (Onion) sliced 2 large
-Dahi (Yogurt) whisked 1 Cup
-Adrank (Ginger) crushed 1 tbs
-Lehsan (Garlic) crushed 1 tbs
-Sabut kali mirch (Black peppercorns) ½ tsp
-Javitri (Mace) blades 2
-Hari elaichi (Green Cardamom) 7-8
-Laung (Cloves) 6-7
-Darchini (Cinnamon sticks) 2
-Tez patta (Bay leaves) 2
-Zeera (Cumin seeds) ½ tsp
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Namak (Salt) ½ tbs or to taste
-Chicken mix boti 750g
-Dhania powder (Coriander powder) 1 tbs
-Water 1 Cup or as required
-Garam masala powder 1 tsp
-Kewra water 2 tbs

Directions:
-Spice mixer mein kaju pani ka saath dal dein aur ache tarhan blend ker ka paste tayyar ker lein & side per rakh dein.
-Pot mein ghee dal ker melt ker lein.
-Pyaz dal dein aur golden brown hunay tak fry ker lein,paper towel mein nikal ker pheela lein & side per rakh dein.
-Pot ko chulhay sa hata lein aur thanda ker lein.
-Dahi,adrak,lehsan,sabut kali mirch,javitri,hari elaichi,laung,darchini,tez patta,zeera,lal mirch powder, haldi powder,namak,fried pyaz (haath sa crush ker lein) ar kaju paste dal ker ache tarhan mix ker lein.
-Ab pot ko chulhay per rakh dein aur darmiyani ancch per 4-5 minutes kliya paka lein aur dhak ker halki ancch per oil alag ho janay tak paka lein (3-4 minutes).
-Chicken aur dhania powder dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
-Pani,garam masala powder aur kewra water dal ker ache tarhan mix karein aur dhak ker halki ancch per chicken gul janay tak paka lein (20-25 minutes).
-Naan ka saath serve karein.