Try this recipe of ‘Chicken Korma’ by Chef Ranveer Brar!
Ingredients
For Ginger Garlic Paste
2-3 Green chillies, broken into half,
1 inch Ginger, peeled, roughly chopped,
5-6 Garlic cloves,
1 tsp Oil,
Salt to taste,
few Tender Coriander stem,
For Marination
550 gms Chicken
Salt to taste,
Prepared Ginger Garlic Paste,
For Cooking Chicken
2-4 tbsp Oil,
Marinated Chicken,
For Tempering
2 tbsp Oil,
1 inch Cinnamon stick,
2 Bay leaf,
2 medium size Onions, chopped,
Prepared Walnut Paste,
1 tsp Coriander powder,
½ tsp Turmeric powder,
1 ½ tsp Degi red chili powder,
½ cup Water,
1 tbsp Tamarind pulp,
Salt to taste,
Roasted Chicken,
For Garnish
Chili oil,
roasted Walnut,
2 tbsp fresh Pomegranate pearls,
Coriander sprig,
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Process
For Ginger Garlic Paste
In a bowl, add Green chillies, ginger, garlic cloves, oil, salt to taste, tender coriander stem.
Transfer it into a grinder jar and grind into a smooth paste.
Keep aside for further use.
For Marination
In a large bowl, add chicken drumstick, salt to taste, prepared ginger garlic paste and marinate well.
keep it aside for further use.
For Walnut Paste
In a shallow pan, add walnut, salt to taste and dry roast for 7-8 minutes on moderate heat.
Once the walnuts are roasted, transfer it into a bowl and add curd.
Transfer the mixture into a grinder jar and grind into a smooth paste. Keep aside for further use.
For Cooking Chicken
In a shallow pan, add oil, once it’s hot, add marinated chicken and cook on medium flame for 10-15 minutes.
For Tempering
In a handi, add oil once it’s hot, add cinnamon stick, bay leaf, onions and saute them for a while.
Once the onions turn golden brown in color, add curd and cook for a while.
Now, add prepared walnut paste and saute on moderate heat.
Add coriander powder, turmeric powder, degi red chili powder and saute it.
Now, add water and get it to a quick boil then add tamarind pulp, salt to taste and let it cook.
Add roasted chicken into it and let it cook for 10-12 minutes on moderate heat.
Once the chicken is cooked well, transfer it into a serving dish.
Garnish with chili oil, roasted walnuts, pomegranate pearls and coriander sprig.
Serve hot with roti.
