Green Chicken korma is a traditional mutton delicacy from the exquisite kitchen of Mughals, famous for its rich & palatable food varieties. generous mutton pieces that are soft, juicy & succulent cooked in green gravy.
Ingredients:
- Chicken (cut into pieces) 1 Whole
- Chilli Powder 2 tsp
- Aarafh Coriander Powder 2 tsp
- Fresh ginger-garlic paste 1 tsp
- Aarafh Turmeric Powder 2 tsp
- Salt 1 tsp
- Coconut paste with 2tsp fennel seeds 1 tsp
- Lemon juice 2 tsp
- Water 3 tsp
- Oil 1 tsp
For tempering:
- 1 tsp mustard seeds
- 1 tsp jeera seeds
- Finely chopped onion
- Finely chopped coriander leaves
- Finely chopped curry leaves
- 3 dry red Chillies
- 2 Finely chopped medium-sized tomatoes
Method:
- Heat oil in a Pressure Pan and fry mustard seeds, jeera seeds, chopped onions, chopped curry leaves and chopped tomatoes.
- Put Aarafh chilli powder, Aarafh coriander powder, Aarafh turmeric powder, ginger-garlic paste and salt one by one in order and saute well.Add boneless Chicken Pieces and mix them well in the masala and pour 3 cups of water and close the lid of the pressure pan. Cook it for 10 minutes or upto 4 whistles. Then remove the pan from the flame and keep aside.After 10 minutes open the pressure pan and put it in flame again. Add coconut fennel seed paste and saute for 5 minutes. Add chopped coriander leaves and cook for 2 minutes. Add lemon juice and cook for an another minute.
- Serve hot with rice or chapaties.
