Boom Shahi Chicken Korma Garam Masala | Korma Madness

Description

You Will Need:

Oil: 200 ml
Ghee: 4-5 tbsp
Chicken/Meat: 1kg
Curd: 300ml (whisked)
Coriander: 1/2 bunch
Mint: 1/2 bunch
Onions: 4-5
Lemon: 1
Ginger-Garlic Paste: 2-3 tbsp
Green Chilli Paste/Crushed: 7-9 pc
Cashews, Almonds, Melon Seeds & Desicatted Coconut: 1 tbsp each
Salt & Chilli: To taste

For a delicious taste, follow the recipe below.

Cooking Instructions:

1. Marinate (1–2 hours)
In a bowl, combine the following ingredients:

• Chicken

• Salt

• Chilli powder

• 1 tbsp ginger-garlic and green chilli paste

• 4 tbsp curd

• Juice of ½ lemon

Mix well and let it marinate for 1 to 2 hours.

2. Soak Ingredients

• Soak saffron in 50 ml milk and set aside.

• Soak almonds, cashews, and melon seeds in water for 30 minutes.
  Strain and set aside.

3. Fry Onions
In a pot, heat oil and ghee.
Add sliced onions and fry until they turn golden brown.
Strain and set aside half of the fried onions for garnish.

4. Make White Paste
Blend the following ingredients into a fine paste:

• Half of the fried onions

• 4 tbsp curd

• Almonds, cashews, desiccated coconut, and melon seeds (soaked earlier)

5. Cook the Korma
In the same pot, add:

• Whole spices: cinnamon, green cardamom, cloves, and bay leaves

• Ginger-garlic paste

• The marinated chicken

Mix well and cook on medium heat for 20 minutes.
Add:

• 100 ml water (for mutton, add an additional 400 ml water)
  Mix well and cook for another 15 minutes.

Now, add:

• Boom Garam Masala

• The prepared white paste

Cook on medium flame until the chicken is tender and the oil separates from the gravy.
Adjust salt and chilli to taste.

6. Garnish and Serve
Garnish with fresh coriander leaves.
Serve hot with naan, rice, or paratha.

Enjoy your aromatic and flavorful Korma!