Murgh Qorma - مرغ کا قورما
Fry 2 MEDIUM ONIONS cut spherically in
1 CUP CLARIFIED BUTTER until onion is reddish brown; now add
2 CARDAMONS (slightly opened)
3 CLOVES
1 TEASPOON WHOLE BLACK PEPPER
2" PIECE OF CINNAMON STICK
1/2 TEASPOON MACE POWDER
1/2 TEASPOON NUTMEG POWDER
3 TABLESPOON CORIANDER POWDER
2 TABLESPOON RED CHILLI POWDER
1 TABLESPOON GARLIC PASTE
1 TABLESPOON GINGER PASTE
1 LEVEL TEASPOON TURMERIC
when turmeric odor is gone then add:
2 TABLESPOON WHIPPED YOGURT
1 CUP WATER
1 CHICKEN IN MEDIUM CUT PIECES cook on low flame with lid on until water evaporates; now reduce while stirring until oil separates and nice odor rises. Now add more water for saalan (curry) and less for qorma which should be in thicker sauce. Garnish with a sprinkle of garam masaala.
Fry 2 MEDIUM ONIONS cut spherically in
1 CUP CLARIFIED BUTTER until onion is reddish brown; now add
2 CARDAMONS (slightly opened)
3 CLOVES
1 TEASPOON WHOLE BLACK PEPPER
2" PIECE OF CINNAMON STICK
1/2 TEASPOON MACE POWDER
1/2 TEASPOON NUTMEG POWDER
3 TABLESPOON CORIANDER POWDER
2 TABLESPOON RED CHILLI POWDER
1 TABLESPOON GARLIC PASTE
1 TABLESPOON GINGER PASTE
1 LEVEL TEASPOON TURMERIC
when turmeric odor is gone then add:
2 TABLESPOON WHIPPED YOGURT
1 CUP WATER
1 CHICKEN IN MEDIUM CUT PIECES cook on low flame with lid on until water evaporates; now reduce while stirring until oil separates and nice odor rises. Now add more water for saalan (curry) and less for qorma which should be in thicker sauce. Garnish with a sprinkle of garam masaala.
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