Chicken Korma Recipe | Delhi Waala Korma | पुरानी दिल्ली वाला चिकन कोरमा | شاہی قورمہ دہلی والا from kn in kg umrechnen online Watch Video

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✓ Published: 12-Jun-2024

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Chicken Korma Recipe | Delhi Waala Korma | पुरानी दिल्ली वाला चिकन कोरमा | شاہی قورمہ دہلی والا| Dawat Jaisa Chicken Korma<br/><br/>Danedar Degi Korma Original Recipe | Delhi Famous Degi Korma Recipe | Degi Style Korma ریسیپی <br/> #korma #degikorma #danedarkorma #originalrecipe #eidspecial #easyrecipe #recipe #newrecipe #lunch #breakfast #dinner #eidspecial #original #instant #newrecipe #restaurant #recipe #snacks #tasty #dawat #starters #lunch #recipe #easy #quick #homemade<br/><br/><br/><br/><br/><br/><br/>Ingredients:<br/>For korma<br/>ONION | प्याज़ 350 GRAMS (SLICED)<br/>Fragrant spice mix<br/>BLACK CARDAMOM | बड़ी इलायची 1 NO. <br/>GREEN CARDAMOM | हरी इलायची 5 NOS. <br/>CINNAMON STICK | दालचीनी 1/2 INCH<br/>NUTMEG | जयफल A VERY SMALL PIECE<br/>JAVITRI | जावित्री 1/2 NO.<br/>Korma<br/>CHICKEN | चिकन 1 KG <br/>CURD | दही 400 GRAMS<br/>CORIANDER POWDER | धनिया पाउडर 2 TBSP<br/>DEGI MIRCH | देगी मिर्च 2 TBSP<br/>SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TBSP<br/>GREEN CARDAMOM | हरी इलायची 4-5 NOS. <br/>CLOVES | लौंग 7-8 NOS.<br/>GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1 TBSP<br/>SALT | नमक TO TASTE<br/> OIL | बिरिस्ता वाला तेल 1 cup<br/><br/>HOT WATER | पानी AS REQUIRED<br/><br/>Method:<br/>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<br/><br/>Add the sliced onions into the oil & stir well,<br/><br/> fry the onions until they turn light golden<br/><br/> 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.<br/>Once the onions are almost about to turngolden 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.<br/>Let the fried onions rest for a couple of minutes ready, reserve the oil in which the chicken was fried.<br/>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.<br/>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 <br/><br/>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.<br/>Further add the curd, all the powdered spices, green cardamom, cloves, ginger garlic paste, salt &oil.<br/>Then set the handi over high flame & stir well to mix all the ingredients.<br/>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 ru