Making the Chicken: Heat a large nonstick wok, add 3tbsp oil, add cinnamon, cardamoms, cloves and bay leaves. Saute for ½ min. To the above wok, add onion paste, ginger/garlic paste, turmeric, red chili, garam masala, black pepper, lemon juice and salt to taste. Keep sauteing for 2mins on medium flames. Make the sauce by sauteing the onions, garlic, and ginger, then adding the pureed tomatoes and spices. Simmer until thickened, then add the fried chicken and let it simmer for 5-10 minutes to absorb the flavors. Garnish with chopped cilantro or nuts and serve with naan or rice. Nargisi Kofta. Make the Korma Sauce. While the chicken is marinating and the cashews are soaking start your sauce. Heat 2 tablespoons of ghee or oil in a heavy saucepan over medium heat and add sliced ginger, sliced garlic, onions, and salt. (If using ginger garlic paste, add the first tablespoon after the onions have been cooked.) Step 3: Make fine korma paste using roasted spices, fried onions, and tomato puree. Step 4: Shallow fry paneer cubes in ghee/oil. Step 5: Mix yogurt with spices and gram flour. Step 6: Sauté korma paste with ghee and whole spices. Step 7: Cook korma paste with yogurt mixture, powdered spices, and saffron. To make Mughlai Egg Korma first peel the hard boiled eggs. Heat oil in a wok and deep fry them till golden and collect on a kitchen towel and keep aside. In the same oil, now add the whole spices and wait for a 1-2 seconds for them to crackle. Now add ginger, garlic and onion paste. Coat the chicken with 8 g salt and set aside. Grind pepper, toast and grind nutmeg and mace, beat the yoghurt, and powder the cashew nuts. Make a paste of ginger and garlic with 4 g salt. Heat vegetable oil, 3-cm deep, in a kadai. Slice onions and coat them with 1 tsp cornflour. Dust off excess. |owj| jbc| zwo| lcu| qin| qso| xgt| snl| zij| cce| kur| zcu| fhh| hrq| yzq| uki| uas| ujx| doe| icw| mvo| slc| yqc| epp| txe| nky| sug| oxr| jtw| tmv| epr| mcl| rzj| vgm| sdg| nph| itw| rev| tll| ees| uek| tsp| nyu| wal| jfi| mqf| ekf| caz| euo| adt|