Elements Of Chicken Korma 
1/2 Kg chicken
1 cup oil
2-3 tsp ghee
8-10 Cardamoms
6-7 Cloves
2 tbsp garlic
1 tbsp coriander powder
1 tbsp bean stew
to taste salt
1 tsp ginger glue
1 cup yogurt
2 onions (singed, puree this with the yogurt), cut
1 tsp garam masala
Hardly any strands of saffron (blended in 3 tsp of water)
for embellishing coriander leaves, cleaved
Make chicken korma.
Warmth the vegetable oil into the skillet, then, at that point put a touch of ghee.
Then, at that point add the chicken and let it cook for around 2-3 minutes.
Continue to mix it.
When it becomes brown, add coriander and bean stew powder.
Add salt to taste.
Add ginger glue, combination of seared onions and yogurt, let it cook briefly.
Then, at that point put garam masala and saffron for flavor.
In the event that the sauce is too thick add smidgen of water prior to covering it
. The masala should intertwine well with the chicken.
Cover it and give it some an ideal opportunity to cook on sluggish fire. Allow it to stew for around 10-15 minutes.
Continue to mix infrequently.
Serve hot, embellished with coriander leaves.
Healthful Information
8.27gCarbs
50.66gFats
N/ACholestrol
30.05gProtien
N/AFiber
MgIron: 1.81 MgSodium: 1863.96 Mg
Formula Notes
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Key Ingredients
chicken, oil, ghee, Cardamoms, Cloves, garlic, coriander powder, bean stew, salt, ginger glue, yogurt, onions (singed, puree this with the yogurt), garam masala, Few strands of saffron (blended in 3 tsp of water), coriander leaves.