White Chicken Korma is one of the many dishes of
the Great Hyderabadi cuisine. Hyderabadi Cuisine is slightly sour, hot and
richly endowed with nuts and spices. Traditional Hyderabadi dishes are cooked
in original ‘Ghee’. Cooking in low heat, in ‘Dum’ is another specialty of this cuisine,
which is another cause of its rich aroma.
Serves-4
Ingredients:
1.Chicken- 1 Kg (cut into
12-14 pieces)
2. Pure Ghee- 3 tablespoons
3. Onion – 3 medium
(sliced)
4. Ginger paste –1
tablespoon
5. Garlic paste -1
tablespoon
6. Green chilli paste - 1 tablespoon
7. Almonds,ground - 1/4 cup(Make it paste)
8. Khoya/mawa, grated - ½
cup
9. Yogurt -1 cup(Whisked
well)
10.Black pepper powder- ½
teaspoon
11.White pepper powder -1
teaspoon
12.Cream-4 tablespoons
13.Garam Masala powder – ½ teaspoon
14.Rose petal powder/ Rose water- ½ teaspoon15.Coriander leaves- ½ teaspoon to garnish.
Method:
1.Heat Ghee in a pan, add
onions and sauté till golden brown.
2.Add ginger and garlic
pastes and stir.
3.Add green chilli paste
and sauté for 5 minutes.
4.Add almond paste, khoya
and yogurt.
5. Cook on low heat for
15-17 minutes.
6.Add white pepper and
black pepper powder and stir.
7.Add chicken pieces and
cook further on low heat for 10 minutes, stirring occasionally. 8.Pour in one
cup of water and simmer for another five minutes.
9. Once the chicken is
cooked, add cream and stir. Add garam masala
powder and rose petal powder/ rose water, simmer for two minutes and
remove from heat.Garnish with coriander leaves.
10.Serve hot
No comments:
Post a Comment
If you have liked this Post,please give two minutes of your precious time to share your thought.