Thursday, November 20, 2008

CHICKEN KORMA


  • Chicken-1/2 pound
  • Onion- 1 medium(chopped)
  • Tomato-3 medium(chopped
  • Ginger garlic paste-2tbsp
  • Green chilli-5
  • Turmeric powder-1/2 tsp
  • Chilli powder-2 tsp
  • Garam masala-1tsp
  • Coriander leaves-1/4 cup(chopped)
  • Water
  • Salt to taste
  • Oil
  • Grind to paste
  • Grated coconut-1/2 cup
  • Poppy seed-2tsp
  • Jeera-1tsp
  • Cashew-5
  • Water
  • For seasonning
  • Cinnamon-1 stick
  • Cardamon-2
  • Fennel-1tsp
  • Clove-2
Methods
  1. Wash the chicken and set aside.
  2. Heat the kadai with oil,season it with cinnamon,cardamon,fennel,cloves.
  3. Saute onion till transparent then add ginger garlic paste and green chilli,fry till raw smell goes off.
  4. Add chilli powder,garam masala,turmeric powder,salt,chicken and pour enough water to cover chicken to simmer for 15 minutes.
  5. Keep it in low flame and add the ground coconut mixture,simmer for about 5 minutes,remove from the heat.
  6. Serve hot with any varity rice,roti..etc.
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