White Chicken Korma Ramzan Special

By Food Fusion · 90 min

Ingredients

Instructions

1. In a bowl, whisk together the yogurt, green chilli paste, coriander powder, white pepper powder, pink salt and roasted crushed cumin.
2. Add the chicken, mix well, cover and marinate for 30 minutes.
3. Put the onion and water in a saucepan and bring to a boil.
4. Cook over medium heat for 4 to 5 minutes, until translucent, then blend until a smooth puree forms.
5. Heat the cooking oil in a wok.
6. Add the green cardamom, cinnamon sticks, cloves and bay leaves and mix well.
7. Add the onion puree and cook over medium heat for 6 to 8 minutes, until the oil separates.
8. Add the ginger garlic paste and cook over medium heat for 1 to 2 minutes.
9. Add the poppy seed paste and the marinated chicken, bring to a simmer, cover and cook over medium heat for 10 to 15 minutes.
10. Uncover, increase to high heat and cook for 3 to 4 minutes, until the oil separates.
11. Stir in the cream, mace, nutmeg, garam masala and kewra water, cover and cook on low heat for 10 minutes.
12. Garnish with julienned ginger and serve with naan.

Summarized from Food Fusion's video. Watch it for the details.

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