My mom👵 made this 😝RECIPE called as 😛VELVET CHICKEN😜 its so worth it dish 😄

😊Hi steemit my sweetest big large family👯

Velvet Chicken – Korma is a sauce dish that is normally made of flavors, nuts, yogurt, seeds, coconut, chicken. It is said to have been started in the Indian sub landmass amid the Mughal time. This chicken korma tastes rich and scrumptious. It is incredible to appreciate this with steamed basmati rice, Jeera rice or Indian breads like Naan, roti or paratha.

There are such huge numbers of ways a korma is made, the greater part of them are adjusted to the territorial cooking styles. So the ingredents utilized may contrast. Most korma formulas use poppy seeds, however I have not utilize them here rather utilized almonds and cashews.Crisp fricasseed onions are one of the principle ingredents utilized in chicken korma. Anyway I have not utilized them here but rather sauted the onions till brilliant. At that point used to make the glue. I have marinated the chicken and utilized here just to make the chicken delicate.

This chicken korma formula is a standout amongst the best made with least ingredents that one can discover in most indians kitchen. This preferences best following 2 hours of arrangement as the chicken assimilates the kinds of flavors utilized.

Ingredents

1 kg chicken with bones or boneless

1-2 finely cleaved green chillies

1 and 1/2 tsp red nippy powder ( kashmiri )

1 and 1/2 tsp coriander powder

1/4 tsp turmeric powder

1 tsp garam masala powder ( zest blend)

1/2 tsp pepper powder

2 onions finely cleaved

2 tsp ginger garlic glue

1 glass curd

2-3 entire dark pepper

2 narrows leaves

1 major cardamom

2-3 green cardamom

1 cinnamon stick

3-4 cloves

1 tsp poppy seeds (khus)

15-17 cashews

1 and 1./2 tsp committed coconut/crisp coconut

Salt to taste

Oil

MARINATION INGREDIENTS:

1/2 tsp red nippy powder

1/2 tsp lime juice

Salt

Step by step instructions to MAKE CHICKEN KORMA:

Clean, wash and make cut on chicken pieces and marinate it with salt, red nippy powder and lime juice, blend well and keep aside for 15 – 20 Minutes or till the sauce is being readied.

Presently on a hot tawa/iron meal dried up coconut or new coconut hacked and khus ( popey seeds) both independently. Move in a serving plate and keep aside.

In a non stick kadhai sprinkle some oil and broil meagerly cut onions till they turn brilliant in shading. Deplete on a permeable paper and keep aside. ( in the event that you have birista ( broiled onions) pre hand, you can include them and skirt this progression)

In the equivalent kadhai, shower some more oil if necessary and include pepper corns, cloves, green cardamon, enormous cardamom, cinnamon stick and sound leaves. Give it a chance to splutter.

Include ginger garlic glue and dish till the crude smell vanishes.

Presently include salt, turmeric powder, coriander powder, red cold powder and blend well.

Include half glass water, cover and cook on moderate fire till the oil isolates.

When flavors are being broiled, set up the glue. In a nourishment processor include broiled poppy seeds, cooked parched coconut/new coconut, cashews and fricasseed onions ( birista) and granulate to fine glue by including 1/4 container or more water if necessary.

When the flavors are broiled and oil isolates, include the onion cashew glue, blend well.

Include 1/4 container water in the container and pour over the sauce. Cover and cook on moderate fire till the oil isolates.

Include curd, blend well and cook for couple of minutes state around 2-3 minutes.

Include chicken, cleaved green chilies, pepper powder, garam masala powder and blend everything great.

Cover and cook on moderate fire till the chicken is cooked, in the middle of include 1/2 or some water and cook the chicken till its totally done.

Modify salt, include lime squeeze and sprinkle some coriander leaves.

Stew for 2-5 minutes and serve hot with phulkas or Naans or rumali rotis or parathas with crisp plate of mixed greens.

Tips

COOKING TIPS qorma

Increment or decline the no of Red cold powder according to your inclinations.

I have included kashmiri red crisp powder yet on the off chance that you are including fiery red cold powder, include only 1 tsp of it.

Increment or decline cleaved green chilies according to your inclinations.

You can even include crisp cream 1 tbsp or more for better flavor.

You can include half of lemon juice, rather than 1 tbsp as the marinated masala will likewise have lemon juice enhance, so include according to your inclinations.

You can include store brought birista ( browned onions) however chicken korma tastes scrumptious when you set up the birista crisply in the meantime.

I know, you may take a gander at the extensive rundown of ingredents and believe that is a confounded formula. Be that as it may, trust me, it's straightforward once you have every one of the flavors together and it's justified, despite all the trouble, you won't be frustrated by the outcome.

The smells are enticing and the taste is very one of a kind, you'll likely think this is the most tasty curry you've at any point had.

   I wrote this recipe for  2 hours .I know it's big 
  recipe but it's worth it.hope u like my mom 
recipe.....  Kindly show some love, by upvoting

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