Mutton / Chicken Korma
Ingredients
- 1 kilo mutton or chicken
- seeds of 4 bari illaichi
- 8 small illaichi
- 8 cloves
- 8 whole black pepper
- 1 1/2 tsp dhuniya powder
- 5-6 medium sized onions
- Salt according to taste
- 1 1/2 tbs garlic paste
- 1 tbs ginger paste
- 4-5 tbs yogurt
- 1tsp chili powder
- 4 tbs oil
- 1 pinch of jaifal (nutmeg)
- A few drops of Khewera essence
Method
- Slice the onion finely and fry in the oil on very low flame till they
are golden-brown. Remove the fried onion from the oil and keep aside. - In the oil add all the spices (except the nutmeg) with a little water to
prevent burning. - Mix well. Add the meat and mix well with the spices. When the water of
the meat has dried, add 2-3 glasses of water (1 glass enough for chicken). - By now the fried onion would have cooled and turned crisp. Crush it and
add it to the pot. - Cover and cook on low flame till the meat is tender. When the meat has
softened and the gravy has acquired the desires consistency, add a pinch of
jaifal and a few drops of khewera essence and remove from heat. - Garnish with chopped ginger.
- Serve hot with naan.
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