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 .


Comments

Post a Comment

Popular posts from this blog

Shammi kebbab Recipe

-
Image
Shaami kebabs are popular cuisine served all over India specially served as an appetizer during festive season of Eid, teamed with mint and coriander chutney. Shaami kebabs are best when made with beef , but I prefer lamb mince, its combined with spices and chick peas with egg to hold it together.  Shaami kebabs are a popular snack all over India, they often garnished with lemon wedges and raw onions, this is a classic cuisine which over the time never changed in fact I a having it since I was a kid , the only thing changed in shaami kebabs is before a piece of boiled egg use to be place in between kebabs and was covered with the mince blended mixture, rolled into beaten eggs and then fried, where as now shaami kebabs are made into flat patty without boiled egg and shallow fried with eggs in the kebabs mixture it self. Its a must try recipe ...... INGREDIENTS: 250 gms lamb mince ( keema ) 2tbsp ginger garlic paste 1/2 cup split Bengal g...
Read more

How To make Chicken Sizzlers / Chicken Sizzlers/ Chicken Schezwan Sizzlers

-
Image
Chicken Sizzlers or Chicken Schezwan Sizzlers are delectable which are not only super tempting but delicious too at the same time. Sizzlers as we all know is served on wooden plate on which iron hot plate is kept and on that hot plate few grilled or pan sautee vegetables , french fries , hakka noddles/ fried rice is placed, lastly topped with different kind of gravies with chicken. In short it is a whole some meal on that one plate. Sizzlers are of many kinds and prepared , served in different ways, some serve with mashed potatoes instead of french fries and some serve with cheese slices. In fact you can prepare different types of gravies every time you make Chicken sizzlers, You can even replace or skip vegetables as per your choice.  Though the iron plate is used as a medium to serve which keeps the food hot for a long time as the plate is of iron. Well in this recipe of mine, I did not add cornflour and made the gravy of the sauces it s...
Read more

Recipe of Dahi Batata Puri

-
Image
Dahi batata puri a typically famous Indian street food , this snack basically chaat, comprises of crisp puris , filled with boiled potatoes, ragda with toppings of different delicious  chutneys and beaten curd and sev . Its a must have on the streets of Mumbai ( India ) , In fact if you have chutneys and puri ready , then  its very easy to make . You have to eat it immediately other wise the moisture in the chutneys and curd will make the puri soggy . INGREDIENTS: 12 puris 1/2 cup boiled , peeled and chopped potatoes 1/2  cup Sweet chutney ( meethi emili chutney  ) 1/2 cup  mint and coriander chutney 1/2 cup  boiled dried white peas  1 tsp red chilli powder 1 tsp chaat masala  1 tsp roasted cumin powder 1/2 cup thick curd 1 tsp sugar 5 -6 sev coriander leaves for garnishing salt   METHOD:  1.Beat the curd and add salt and sugar , keep it in refrigerator. 2. In  a bowl add salt , 1/2 tsp red chil...
Read more