Name: Chicken Shahi korma recipe by Zeba f lari at BetterButter
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 6
Ingredients: Chicken 750gms; Curd 1cup; Ginger garlic paste 2 tbsp; Salt to taste; Gravy; Onions 4; Red chilli powder 1.5 tsp; Coriander powder 2tsp; Saunf 1 teaspoon; Cumin seeds 1tsp; Black pepper 1t sp; Cardamom 4; Clove 4; Cinnamon 2inch

Ingredients Serving: 6

Chicken 750gms
Curd 1cup
Ginger garlic paste 2 tbsp
Salt to taste
Gravy
Onions 4
Red chilli powder 1.5 tsp
Coriander powder 2tsp
Saunf 1 teaspoon
Cumin seeds 1tsp
Black pepper 1t sp
Cardamom 4
Clove 4
Cinnamon 2inch

Instructions

ARRANGE ALL THE INGREDIENTS PROPERLY TO MARINATE CHICKEN
MARINATE 750GMS CHICKEN WITH 1CUP CURD, 2TBSP GINGER GARLIC PASTE, AND SALT FOR 1HOUR
ARRANGE ALL INGREDIENTS FOR THE GRAVY
HEAT 3/4CUP OIL AND ADD 4SLICED ONIONS AND BROWN IT
WHEN GOLDEN BROWN TAKE IT OUT
ADD ONLY CHICKEN PIECES IN OIL LEAVING THE MARINADE AND FRY FOR 10MINUTES
GRIND ONIONS WITH THE MARINADE FINELY
ADD ALL THE POWDER MASALA AND WHOLE GARAM MASALA TOO AND GRIND AGAIN
WHEN CHICKEN IS GOLDEN IN COLOUR ADD THE GRINDED MIXTURE AND FRY AGAIN FOR 5MINUTES
COOK ON HIGH HEAT FOR 5MORE MINUTES. THIS IS AN IMPORTANT STEP AS IT MAKES YOUR CHICKEN TASTIER
ADD 2GLASS OF WATER , GRAVY SHOULD BE IN THIN CONSISTENCY , COOK FOR 15..20MINUTES ON SLOW HEAT

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