Chicken Korma Rcipes in Urdu
Chicken korma Recipes in urdu is a popular Indian dish made with chicken and spices. It is often served as a main course, or as part of a meal. Chicken korma is usually cosmopolitan in flavour, with hints of ginger, garlic and cardamom. Chicken korma is a popular Subcontinental dish made with chicken and spices. It is often served as a main course or as a meal. There are hints of ginger, garlic, and cardamom in a chicken korma, which has a cosmopolitan flavor. Chicken korma can be made in a variety of ways. Adding nuts or raisins is one of the variations.
In some cases, the chicken is slow-cooked in a tomato-based sauce. Alternatively, chicken korma can be cooked in a cream or yogurt-based sauce. In either case, the critical ingredient is spices—cardamom, ginger, garlic and pepper are all familiar. One of the most popular versions of a chicken korma is made with boneless, skinless chicken breasts that are simmered in a rich tomato and cream sauce with ground spices. The mixture is then thickened with either beaten eggs or currants. This version has a velvety texture and an intense flavor from the combination of spices and ingredients. If you’re looking for an exotic taste sensation, then you should try our best chicken korma recipes in Urdu and English, which are written below. With little effort, you can achieve the delicacy of this dish.
- half Kg chicken
- 1 cup oil
- 6-7 Cloves
- 2 onions (fried, puree this with the yogurt), sliced
- 1 tsp ginger paste
- 1 tsp garam masala
- Few strands of saffron (mixed in 3 tsp of water)
- 2-3 tsp ghee
- 8-10 Cardamoms
- 2 tbsp garlic
- 1 tbsp coriander powder
- 1 tbsp chili
- to taste salt
- 1 cup yogurt
- for garnishing coriander leaves, chopped
- Pour vegetable oil into the pan and add ghee.
- Make a mix of cardamom, cloves, and garlic, and fry it properly.
- In the next few minutes, add the chicken and cook it for another two to three minutes.
- Continuously keep stirring it.
- Coriander and chili powder should be added once it becomes brown.
- You can add salt to your taste.
- After adding ginger paste, fried onions and yogurt, let it simmer for a minute.
- Garam masala and saffron are then added for flavoring.
- It’s a good idea to add a bit of water before covering the gravy if it’s too thick. There should be a good blend of masala and chicken in the dish.
- Give it some time to cook on a slow fire while covering it. For 10 to 15 minutes, let it simmer.
- Continue to stir occasionally.
- Garnish with fresh coriander leaves before serving.