Irani style Chicken Korma चिकन कोरमा बनाने की विधि spicy Chicken Walnut Korma

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35-40 minutes
2-4
Indian
Irani style Chicken Korma चिकन कोरमा बनाने की विधि spicy Chicken Walnut Korma Recipe - Ranveer Brar

Ingredients

For Ginger Garlic Paste

2-3 Green chillies, broken into half, हरी मिर्च

1 inch Ginger, peeled, roughly chopped, अदरक

5-6 Garlic cloves, लहसुन

1 tsp Oil, तेल

Salt to taste, नमक स्वादअनुसार

few Tender Coriander stem, धनिया के डंठल

 

For Marination

550 gms Chicken (drumstick) चिकन टंगड़ी

Salt to taste, नमक स्वादअनुसार

Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट

 

For Walnut Paste

½ cup Walnut, अखरोट

Salt to taste, नमक स्वादअनुसार
⅓ cup Curd, beaten, दही

 

For Cooking Chicken

2-4 tbsp Oil, तेल

Marinated Chicken, मैरिनेटेड चिकन

 

For Tempering

2 tbsp Oil, तेल

1 inch Cinnamon stick, दालचीनी

2 Bay leaf, तेज पत्ता

2 medium size Onions, chopped, प्याज

Prepared Walnut Paste, तयार किया हुआ अखरोट का पेस्ट

1 tsp Coriander powder, धनिया पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

½ cup Water, पानी

1 tbsp Tamarind pulp, इमली का गूदा

Salt to taste, नमक स्वादअनुसार

Roasted Chicken, भुना हुआ चिकन

 

 

For Roasted Walnut

½ tbsp Ghee, घी

2 tbsp Walnut, roughly chopped, अखरोट

Salt to taste, नमक स्वादअनुसार

For Garnish

Chili oil, मिर्च का तेल

roasted Walnut, अखरोट

2 tbsp fresh Pomegranate pearls, अनार के दाने

Coriander sprig, धनिया पत्ता

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.

 

For Roasting Walnut

  • In a small shallow pan, add ghee once the ghee is hot, add walnuts and roast them for 1-2 minutes on low flame.
  • Keep it aside for further use.

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