Lucknowi Chicken korma





Lucknowi Chicken Korma is full of flavors and is delectable in taste . This lip smacking Recipe is just too amazing and has all the ingredients that you will find on your kitchen rack . As we all are aware of the Lucknow's succulent and delicious dishes like Biryani 's , kebbabs , kormas , sheer mal , kofte and so on..... It is a must Recipe if you are a foodie by heart and love exploring new dishes .





Though me and my hubby , we both are by heart foodie person , so I keep on trying new recipes specially for him . Though I am not from Lucknow nor I have visited any time but just through some information and yes online recipes I picked up ideas and assumed that such would be the taste .
So here is my recipe from the Nawab's city Lucknow , that is what the city is addressed by , Lucknowi Chicken Korma .....I am sure you will like it .


INGREDIENTS : 
  • 1 kg chicken ( 8 - 10 pieces ) 
  • net meg 
  • mace 
  • 2 -3 green cardamom
  • 1 stick cinnamom stick 
  • 2-3 pepper corns 
  • 2-4 cloves 
  • 1 bay leaf 
  • 4 sliced onions 
  • 3/4 cup yogurt  
  • 2 tsp coriander powder 
  • 2 tsp red chilly powder 
  • 1/4 tsp turmeric powder
  • 3 tbsp ginger garlic paste 
  • 1/ 4 tsp garam masala powder  
  • salt to taste  
  • few strands of saffron
  • 1 tsp Kewra water 

METHOD : 
  1. Clean and wash chicken thoroughly and keep aside .
  2. In a food processor add little nut meg and mace and grind into powder and keep aside .
  3. Now in a pan or kadhai , drizzle some oil and add sliced onions . Fry till golden in colour , drain and blend with few drops of oil in food processor .
  4. In the same pan , add some more oil if needed and add all whole spices , let it splutter , add chicken pieces and fry for 4-5 minutes on high flame . Remove the chicken pieces , transfer in another plate and keep aside .
  5. Add ginger garlic paste in the same kadhai or pan and fry until raw smell disappears .
  6. Now add salt , turmeric powder , coriander powder , chilly powder and roast the masala . Add little water and roast the masala until the oil separates .
  7. Add onion paste and yogurt and roast for a while . 
  8. Now add chicken pieces back again in the same pot , cover and cook on low flame until the pieces are tender . ( if need water add 1/2 or 1 cup water depending on your requirement ) 
  9. Sprinkle 1/2 tsp net meg and mace powder , kewra water , garam masala powder and saffron . Simmer for 4-7 minutes , off the gas . 
  10. Serve hot with phulkas / rotis or paranthas . ( Recipe By Zulekha Arafat )


NOTE
  • You can add 1/4 tsp nut meg powder and 1/4 tsp mace powder if you have instead of grinding it . 
  • You can replace mutton with chicken , procedure is same just that add boiled mutton pieces after the masala is roasted . 
  • You can try shahi Mutton Korma ( Click here for link )

COOKING TIME : 45 -50 Minutes .
PREPARATION TIME : 10 -15 Minutes .
TOTAL TIME : 55 - 60 Minutes .
SERVES : 4 Persons .




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