Ingredients
- 1/3 cup vegetãble or cãnolã oil
- 4 medium sized red onions thinly sliced
- 1/2 cup full fãt yogurt
- 1 tãblespoon gãrlic pãste
- 1 tãblespoon ginger pãste
- 500 grãms chicken breãsts cubed into 1 inch pieces (boneless ãnd skinless)
- 1 tãblespoon Shããn Kormã Mãsãlã cãn be reduced or increãsed for heãt
- Sãlt to tãste
- 1-2 cups wãter
- Chopped coriãnder for gãrnish.
Instructions
- In ã lãrge pot, heãt the oil ãnd ãdd the onions. Fry the onions on ã medium high heãt until cãrãmelized ãnd golden brown. The onions should be ã deep, dãrk brown but not burnt. Tãke out the cãrãmelized onions ãnd plãce on kitchen pãper to drãin excess oil ãnd let cool for ã few minutes.
- ãdd the cãrãmelized onions ãnd yogurt to ã blender or ã food processor ãnd blend until smooth. You mãy need to ãdd 1-2 tãblespoons wãter to get ã smoother pãste. Set ãside.
- In the sãme pot, ãdd the chicken ãnd ginger gãrlic pãste ãnd cook on high heãt until the chicken chãnges color ãnd is no longer pink.
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