Empty My Fridge
Danedaar Degi Chicken Korma
Ingredients
- Hari elaichi6 + 8–9
- Sabut kali mirch½ tsp
- Zeera 1 & ½ tsp
- Badi elaichi seeds3
- Javitri 3 blades
- Jaifal¼ pieces
- Khashkhash3 tbsp
- Sunflower oil1 cup
- Pyaz sliced2
- Yoghurt
- Kashmiri lal mirch powder1 tbsp
- Lal mirch powder 1 tbs orto taste
- Coriander seed · powder2 tbsp
- Saltto taste
- Laung5–6
- Darchini2–3
- Tez patta2
- Badi elaichi2
- Adrak lehsan crushed2 tbsp
- Chicken1 kg
- Kewra water1 tbsp
Instructions
- In a spice grinder, grind the green cardamom, black peppercorns, cumin seeds, black cardamom seeds, mace and nutmeg into a fine powder. Set aside.
- In a blender, blend the soaked poppy seeds with the water until smooth. Set aside.
- Heat the oil in a pot.
- Fry the sliced onion on low heat until light golden. Remove with a strainer and set aside.
- In the same oil, add the yogurt, Kashmiri red chilli powder, red chilli powder, coriander powder, pink salt, green cardamom, cloves, cinnamon sticks, bay leaves, black cardamom, crushed ginger garlic and the poppy seed paste, and whisk well.
- Bring to a simmer.
- Cover and cook on low heat for 10 minutes.
- Uncover, mix well, add the chicken, crush the fried onion by hand and add it to the gravy along with the water. Mix, cover and cook on low heat for 15 minutes.
- Uncover, add the kewra water and the ground spice mix, stir, cover and cook on low heat for 5 minutes.
- Garnish with ginger and serve.
Summarized from Food Fusion's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.