Badami Korma

Badami Korma
Chicken or Mutton 1.5 kg
Almonds 15
Green cardamom 6
Whole red chilies 10 or according to taste
Cloves 8
Black peppercorns 10
Cumin seeds 1 tsp
Nutmeg 1/2 inch piece
Mace 1 inch piece
Salt to taste
Turmeric powder 1/2 tsp
All spice powder 1 tsp
Ginger garlic paste 2 tbsp
Onion 6-7 medium
Yogurt 750 gm
Screw pine essence (kewra) a few drops
Clarified butter (ghee) 3/4 cup
Chopped fresh green coriander and peeled and sliced almonds for garnishing
Cooking Directions........
Grind together almonds, 3 green cardamom, whole red chillies, cloves, black peppercorns, cumin, nutmeg and mace.
When the spice is grounded in to a smooth paste, add to it salt, turmeric and all spice powder. Blend well and set aside.
Slice thinly onion and fry till golden brown, take out on absorbent paper and then grind into a paste.
Now heat clarified butter, add 3 green cardamom to it and let it sputter.
Now add ginger-garlic paste, saute for a few minutes, add in chicken / mutton and stir fry till meat changes color.
Now add in the ground spice paste and stir fry for a few minutes making sure you don't burn the spice.
Now reduce flame to very low and add well beaten slightly sour yogurt to it, mix well and add in fried onion paste and mix.
Now increase the flame to high again and cook till the gravy starts to bubble.
Now cover with the pan's lid and reduce flame to low. Cook till the meat tenderizes and gravy thickens.
If gravy is still thin when meat is done, then remove the pan's lid and let the liquid evaporate till the gravy reaches the desired consistency.
When the gravy has reached the desired consistency, add a few drops of screw pine essence, cover and let it simmer on low heat till the clarified butter separates (approximately 7 minutes).
Serve hot garnished with peeled and sliced almonds and chopped green coriander............

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