Chicken Korma
| Chicken |
2 pounds |
Onion paste |
¼ cup |
| Ginger paste |
1 table spoon |
Garlic paste |
2 teaspoons |
| Cinnamon |
4 pieces |
Cardamom |
5 counts |
| Keora |
2 table spoon |
Curd |
½ cup |
| Sugar |
2 teaspoons |
Salt |
2 teaspoons |
| Ghee |
½ cup |
Onion sliced |
6 counts (medium) |
| Green chilies |
8 counts |
|
|
1. Cut the Chicken and
wash it well. Put all the spices and curd; mix it well.
2. After 30 minutes
hit the ghee in a pan and put the Chicken in there. Now stir it well. Cook it in low hit.
If it needs some water put some and put some green chilies too. Use green chilies only for
good flavor. When it’s well done take it out from the stove.
3. Serve it with polao
and salad.
Garlic
Prawn
| Prawn |
½ pound |
Butter |
3 table spoons |
| Oil |
4 table spoons |
Garlic paste |
2 table spoons |
| Onion leaves
(chopped) |
2 table spoons |
Red chilies |
3 counts |
| Lemon juice |
2 teaspoons |
Sugar |
2-3 teaspoons |
| Salt as taste |
|
|
|
1. Take the
prawns only with tail. Take out the seeds from chilies and chop it.
2. Turn on the oven in 400-degree
farenhight.
3. Melt the butter in a pan and put oil.
Now add garlic, chilies, lemon juice, sugar and salt. Cook it for 1munite.
4. Put the prawn in a baking pan and now
put the cooked vegetable over the prawns.
5. Bake it for 10 munites and stir it two
times. Don’t bake it too long then it will be hard.
6. Now put it in a dish sprinkle onion
leaves over it. |
