Today's post is dedicated to Pakistan cricket team for their well deserved victory in T20 world cup 2009.Congratulations to the pakistani players who not only lifted the trophy but also the spirits of Pakistanis living in Pakistan and abroad. I am proud of my team for their brilliant performance. May this winning streak continues....
korma is a South Asian dish, originated in Mughal era. It can be both vegetarian as well as non-vegetarian. It is usually made by braising meat or vegetable in water, yogurt or cream, containing a mixture of spices which give this dish a unique flavour. Korma is a kind of dish which is served at special occassions. Here is the recipe for chicken korma which I made yesterday for dinner and served with matar pulao.
1/2 LB CHICKEN
3/4 CUP OIL
2 MEDIUM ONIONS (SLICED)
1 CUP YOGURT
2 BAY LEAVES
5-6 GREEN CARDAMOMS
8-10 BLACK PEPPERCORNS
1 TSP BLACK CUMIN SEEDS
2 CINNAMON STICKS
2 TBSP GINGER/GARLIC PASTE
3 TSP CORIANDER POWDER
1 TSP RED CHILLI POWDER
1 TSP GARAM MASALA
SALT TO TASTE
STEPS OF PREPARATION
1.Heat oil in a pan, fry onion till golden brown.
2.Take out onion with a slotted spoon and grind or mix with yogurt and keep aside.
3.In the same pan add bay leaves, cloves, black peppercorns, black cumin, cinnamon sticks, green cardamoms and fry for a minute.
4.Add chicken pieces and ginger/garlic paste and fry till chicken turns colour.
5.Then add coriander powder, salt, red chilli powder, garam masala and saute for 5 minutes.
6.Add half cup water and cover, when chicken till done.
7.Now add onion+yogurt paste and stir, turn off flame after 10 minutes.
8.Serve hot with rice or naan.