Chicken Korma Recipe | Poorani Delhi Waala Korma | पुरानी दिल्ली वाला चिकन कोरमा | Chef Sanjyot Keer
Link for birista making in detail:
Rumali roti:
Tawa Rumali roti:
Tandoori roti:
Full written recipe of Chicken Korma
Prep time: 15-20 minutes
Cooking time: 45-50 minutes
Serves: 4-5 people
Ingredients:
For birista
ONION | प्याज़ 350 GRAMS (SLICED)
Fragrant spice mix
BLACK CARDAMOM | बड़ी इलायची 1 NO.
GREEN CARDAMOM | हरी इलायची 5 NOS.
CINNAMON STICK | दालचीनी 1/2 INCH
NUTMEG | जयफल A VERY SMALL PIECE
JAVITRI | जावित्री 1/2 NO.
Korma
CHICKEN | चिकन 1 KG
CURD | दही 400 GRAMS
CORIANDER POWDER | धनिया पाउडर 2 TBSP
DEGI MIRCH | देगी मिर्च 2 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TBSP
GREEN CARDAMOM | हरी इलायची 4-5 NOS.
CLOVES | लौंग 7-8 NOS.
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1 TBSP
SALT | नमक TO TASTE
BIRISTA OIL | बिरिस्ता वाला तेल 3 LADLES
CORIANDER POWDER | धनिया पाउडर 1 TBSP
HOT WATER | पानी AS REQUIRED
KEWRA WATER | केवड़ा पानी1 TSP
Method:
Set a deep pan over high flame & pour in the oil to fry the onions, heat the oil until it gets moderately hot, you don’t have to take a lot of oil, when the sliced onions are added the oil should barely come up to the surface of the onions.
Add the sliced onions into the oil & stir well, fry the onions until they turn light golden brown while stirring them frequently, you will need to adjust the flame as the onions starts to change their colour, make sure that the temperature is not too high or else the onions will fry from the outside but won’t lose their moisture which will result into soggy birista.
Once the onions are almost about to turn light golden brown, remove them from the hot oil using a spider & squeeze out the excess oil by pressing it using a spatula then transfer the fried onions onto a tissue paper lined plate & separate them apart using forks, dab them from the top using a tissue paper if required to remove all the remaining excess oil.
Let the fried onions rest for a couple of minutes & your birista is ready, reserve the oil in which the birista was fried.
Crush the onions as fine as possible using your hands & set them aside until further use, you don’t have to make a paste using a mixer grinder.
To make the spice mix add all the whole spices into a spice grinder & grind it into a powder, it doesn’t need to be a fine powder, you can also grind them using a mortar & pestle.
To make the korma transfer the chicken into a large handi, if there are any leg pieces then make sure that you cut the tendon on the bone.
Further add the curd, all the powdered spices, green cardamom, cloves, ginger garlic paste, salt & birista oil.
Then set the handi over high flame & stir well to mix all the ingredients.
Cook the chicken over high flame for 5-7 minutes until the chicken releases its moisture then cover & cook over medium low flame for 4-5 more minutes until the chicken releases all of its moisture, the gravy will become runny at this stage.
You only have to cook the chicken until it's 70% done, then remove the chicken pieces from the handi using a large spider & transfer it into a separate bowl until you cook the gravy.
Turn the flame back to high & add the crushed fried onions into the gravy along with the coriander powder & stir well.
Cook the gravy for 25-30 minutes until it turns grainy, you can add hot water as required if the gravy becomes too dry at any stage.
Once the gravy turns grainy, add the chicken & stir well, once the gravy comes to a simmer again cover & cook the chicken over low flame until it's fully cooked.
Then remove the lid & add the spice mix & kewra water, stir well.
At this stage you can taste & adjust the seasoning if required.
Your delicious chicken korma is ready.
#YFL #SanjyotKeer #chickenkorma
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Intro 0:00
Birista 1:05
Spice Mix 4:31
Final Cooking 6:26
Plating 11:48
Outro 12:46
Chicken Degi Korma Recipe by Food Fusion
Sometimes all you want is a perfectly cooked Chicken Degi Korma. #HappyCookingToYou
Written Recipe:
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Chicken Degi korma
serves 6-8
Recipe in English:
Ingredients:
-Oil ¾ Cup
-Pyaz (Onion) sliced 1 large
-Chicken qorma cut ½ kg
-Dahi (Yogurt) whisked ½ Cup
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Javatri powder (Mace powder) ¼ tsp
-Dhania powder (Coriander powder) 1 & ½ tbs
-Namak (Salt) 1 tsp or to taste
-Jaifil powder (Nutmeg powder) ¼ tsp
-Garam masala powder ½ tsp
-Lal mirch powder (Red chili powder) 1 tsp or to taste
-Laung (Cloves) 5
-Hari elaichi (Green cardamom) 5
-Sabut kali mirch (Black peppercorns) 13-14
-Darchini (Cinnamon sticks) 2-3
-Badi elaichi (Black cardamom) 1
-Tez paat (Bay leaves) 2
-Pani (Water) ½ Cup or as required
-Kewra water 1 tbs
-Garam masala powder ¼ tsp
Directions:
-In pot,add oil,onion and fry until golden brown (don’t leave unattendant).
-Take out fried onion and spread on a tissue paper and let them cool.
-In blender,add fried onion and grind well & set aside.
-Leave half cup of oil in the pot (remove excess oil),add chicken,yogurt,ginger garlic paste,mace powder, coriander powder,salt,nutmeg powder,garam masala powder,red chili powder,cloves,green cardamom, black peppercorns,cinnamon sticks,black cardamom,bay leaves and mix well.
-Turn on the flame and cook on medium low flame for 6-8 minutes.
-Cover and cook on low flame for 5 minutes.
-Add fried & crushed onion,mix well and cook on medium low flame until oil separates.
-Add water,kewra water and mix well.
-Add garam masala powder,cover and cook on low flame for 5-6 minutes & serve!
Recipe in Urdu:
Ajza:
-Oil ¾ Cup
-Pyaz (Onion) sliced 1 large
-Chicken qorma cut ½ kg
-Dahi (Yogurt) whisked ½ Cup
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Javatri powder (Mace powder) ¼ tsp
-Dhania powder (Coriander powder) 1 & ½ tbs
-Namak (Salt) 1 tsp or to taste
-Jaifil powder (Nutmeg powder) ¼ tsp
-Garam masala powder ½ tsp
-Lal mirch powder (Red chili powder) 1 tsp or to taste
-Laung (Cloves) 5
-Hari elaichi (Green cardamom) 5
-Sabut kali mirch (Black peppercorns) 13-14
-Darchini (Cinnamon sticks) 2-3
-Badi elaichi (Black cardamom) 1
-Tez paat (Bay leaves) 2
-Pani (Water) ½ Cup or as required
-Kewra water 1 tbs
-Garam masala powder ¼ tsp
Directions:
-Pot mein oil aur pyaz dal dein aur golden brown hunay tak fry ker lein (don’t leave unattendant).
-Pyaz ko nikal lein aur tissue paper per dal ker pheela lein aur thanda ker lein.
-Blender mein fried pyaz dal ker ache tarhan grind ker lein & side per rakh dein.
-Pot mein half cup oil chor dein aur execss oil nikal lein,chicken,dahi,adrak lehsan paste,javatri powder, dhania powder,namak,jaifil powder,garam masala powder,lal mirch powder,laung,hari elaichi,sabut kali mirch,darchini,badi elaichi aur tez paat dal ker ache tarhan mix ker lein.
-Chulha on karein aur halki darmiyani ancch per 6-8 minutes kliya paka lein.
-Dhak dein aur halki ancch per 5 miutes kliya paka lein.
-Fried & crushed pyaz dal ker ache tarhan mix karein aur halki darmiyani ancch per oil alag hunay tak paka lein.
-Pani aur kewra water dal ker ache tarhan mix ker lein.
-Garam masala powder dal ker dhak dein aur halki ancch per 5-6 minutes kliya paka lein & serve karein.
Easy Chicken Korma Recipe - British Indian Restaurant (BIR) Style - Fast to make Curry with coconut
Easy Chicken Korma Recipe - British Indian Restaurant (BIR) Style - Fast to make Curry with coconut
This is an easy to follow recipe of an Indian/Pakistani main. Delight your guests with this authentic cooking of a beautiful British Indian Restaurant (BIR) Chicken Korma Dish.
The recipe goes perfectly with our chapatti video (Also Vegan/Vegetarian) which you can find at the following link:
or with our Paratha Recipe here:
or with our Naan recipe here:
Please note, that you can add more sugar to the recipe if you want your Korma sweeter. This is to your taste. Alternatively, if you do not want your korma sweet, please do not add the coconut flour or the sugar.
Please like and and subscribe to my channel for many more recipe updates. Make sure you click that notification bell!
Thanks
Sheddy
#ChickenKorma #chickenkormarecipe #chickenrecipe
Edited by M. Hussain
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Shahi Chicken Korma Recipe | Degh Style Chicken Qorma | by Delhi Cookbook
Shahi Chicken Korma Recipe | Degh Style Chicken Qorma | by Delhi Cookbook
Cook, eat & enjoy.
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Recipe by: Delhi Cookbook
Music by: hooksounds.com
Danedar Degi Korma Original Recipe | Delhi Style Degi Korma Banane Ki Asaan Recipe | Korma Recipe
Danedar Degi Korma Original Recipe | Delhi Famous Degi Korma Recipe | Degi Style Korma Recipe
#shanedelhi #korma #degikorma #danedarkorma #originalrecipe #eidspecial #easyrecipe #recipe #newrecipe #lunch #breakfast #dinner #eidspecial #original #ramzan #snacks #salan #instant #newrecipe #restaurant #recipe #snacks #tasty #dawat #starters #lunch #recipe #easy #quick #homemade
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Ingredients:
Meat
Onion
Fox Nut
desiccated coconut
cumin
green cardamom
cumin
cloves
bay leaves
ginger garlic paste
ginger
coriander powder
red chilli powder
yellow chilli powder
kashmiri red chilli
kewra water
salt
curd
For Korma Masala
--------------------------------
mace
nutmeg
cinnamon
green cardamom
black cardamom seeds
Camera:
Mobile:
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Laptop:
Tripod:
Light:
Pan:
Spatula:
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রাজকীয় স্বাদের চিকেন কোরমা | Chicken Korma Recipe - Chicken Shahi Kurma
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