Boom Nawabi Chicken Korma Garam Masala 18g | Korma Karma

Description

You Will Need:

Oil: 150 ml
Ghee: 4-5 tbsp
Chicken/Meat: 1kg
Curd: 350ml (whisked)
Coriander: 1/2 bunch
Mint: 1/2 bunch
Onions: 4-5
Lemon: 1
Ginger-Garlic Paste: 2-3 tbsp
Green Chillis: 6 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. Soak (30 minutes)
Soak almonds, cashews, and melon seeds in water for 30 minutes.
Strain and set aside.

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

3. Make White Paste
In a blender, grind the following into a smooth paste:

• Half of the fried onions

• Soaked almonds, cashews, and melon seeds

• Desiccated coconut

4. Cook the Base (35–40 mins)
In the same pot, add:

• Chicken (or mutton – see water note below)

• Whole spices: cinnamon stick, green cardamoms, cloves, bay leaves

• Ginger-garlic paste

• Curd (yogurt)

• Salt and red chilli powder

• 100 ml water (for mutton, add 400 ml more)

Mix everything well and cook on medium heat for 35–40 minutes.
Once the chicken is partially cooked, add the white paste and a spoon of Boom Garam Masala.
Continue cooking until the chicken is tender and oil separates.

5. Dum & Finish (10–15 mins)
Add green chillies (whole or slit), 50 ml water, and juice of one lemon.
Mix well and cook on low flame for 10–15 minutes, until oil separates again.
Adjust salt and chilli to taste.

Garnish & Serve
Top with fresh coriander and mint leaves.
Serve hot with naan, rice, or paratha.

Enjoy your aromatic and flavorful Korma!