Ingredients:
- Dahi (Yogurt) ¾ Cup
- Zeera powder (Cumin powder) 1 tsp
- Dhania powder (Coriander powder) 3 tsp
- Haldee powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chili powder) 1 tbs
- Namak (Salt) 1 & ½ tsp or to taste
- Pyaz (Onion) fried 1 large
- Badam (Almonds) blanched & grinded 3 tbs
- Dahi (Yogurt) ¼ Cup
- Ghee ¾ Cup
- Baadiyan ka phool (Star anise) 1
- Darchini (Cinnamon stick) 1
- Sabut kali mirch (Black pepper corns) 10-12
- Badi elaichi (Black cardamom) 2
- Hari eliachi (Green cardamom) 7-8
- Laung (Cloves) 5-6
- Tez paat (Bay leaves) 2
- Adrak lehsan powder (Ginger garlic paste) 2 tsp
- Chicken (Qorma cut) 1 kg
- Pani (Water) ½ Cup or as required
- Garam masala powder 1 tsp
- Jaifil & javatri powder (Nutmeg & mace powder) ½ tsp
- Kewra water ½ tsp
- Adrak (Ginger) julienne ½ inch piece
- Kaju (Cashew nuts) 6-8
- Badam (Almonds) blanched & sliced 6-8
Directions:
In bowl,add yogurt,cumin powder,coriander powder,turmeric powder,red chili powder and salt,mix well & set aside.
In blender,add fried onion,almonds,yogurt and blend until well combined & set aside.
In pot,add ghee and let it melt,add star anise,cinnamon stick,black pepper corns,black cardamom, green cardamom,cloves,bay leaves and mix.
Add ginger garlic paste and mix well.
Add spiced yogurt and mix well,cover & cook for 3 minutes.
Add chicken and cook until chicken changes color,cover & cook for 4-5 minutes.
Add onion & almond mixture,mix well & cook for 10-12 minutes.
Add water and mix well.
Add garam masala powder,nutmeg & mace powder,kewra water,ginger,cashew nuts,almonds and mix well.
Cover and put it on simmer for 2 minutes or until oil separates.
Garnish with ginger & almonds.
Ajza:
- Dahi (Yogurt) ¾ Cup
- Zeera powder (Cumin powder) 1 tsp
- Dhania powder (Coriander powder) 3 tsp
- Haldee powder (Turmeric powder) ½ tsp
- Lal mirch powder (Red chili powder) 1 tbs
- Namak (Salt) 1 & ½ tsp or to taste
- Pyaz (Onion) fried 1 large
- Badam (Almonds) blanched & grinded 3 tbs
- Dahi (Yogurt) ¼ Cup
- Ghee ¾ Cup
- Baadiyan ka phool (Star anise) 1
- Darchini (Cinnamon stick) 1
- Sabut kali mirch (Black pepper corns) 10-12
- Badi elaichi (Black cardamom) 2
- Hari eliachi (Green cardamom) 7-8
- Laung (Cloves) 5-6
- Tez paat (Bay leaves) 2
- Adrak lehsan powder (Ginger garlic paste) 2 tsp
- Chicken (Qorma cut) 1 kg
- Pani (Water) ½ Cup or as required
- Garam masala powder 1 tsp
- Jaifil & javatri powder (Nutmeg & mace powder) ½ tsp
- Kewra water ½ tsp
- Adrak (Ginger) julienne ½ inch piece
- Kaju (Cashew nuts) 6-8
- Badam (Almonds) blanched & sliced 6-8
Directions:
Bowl mein dahi,zeera powder,dhania powder,haldee powder,lal mirch powder aur namak dal ker ache tarhan mix karein & side per rakh dein.
Blender mein fried pyaz,badam aur dahi dal ker ache tarhan blend ker lein & side per rakh dein.
Pot mein ghee dal ker melt ker lein,baadiyan ka phool,darchini,sabut kali mirch,badi elaichi,hari elaichi, laung aur tez paat dal ker mix ker lein.
Adrak lehsan paste dal ker ache tarhan mix ker lein.
Spiced dahi shamil karein aur ache tarhan mix ker lein aur dhak ker 3 minutes kliya paka lein.
Chicken dal dein aur chicken ka rang tabdeel hunay tak paka lein,dhak ker 4-5 minutes kliya paka lein.
Pyaz & badam mixture shamil karein aur ache tarhan mix karein aur 10-12 minutes kliya paka lein.
Pani dal ker ache tarhan mix ker lein.
Garam masala powder,jaifil & javatri powder,kewra water,adrak,kaju aur badam dal ker ache tarhan mix ker lein.
Dhak dein aur 2 minutes ya oil alag hunay tak dum per rakh dein.
Adrak aur badam sa garnish karein.
