My Dida (Maternal grandmother) was an amazing cook. She was originally from Barishal of undivided Bengal. After her marriage Dida moved to India with my grandfather. Though she left her motherland but had brought amazing recipes with her. I can remember, in my childhood when we used to go to their house, we normally would stay for 2-3 days. That time they used to live in a joint family, so my grandparents, my three uncles, aunties and cousins all used to live in a same house and used to cook and eat together. So most of the days my aunties would cook for us. But on that 2-3 days of staying Dida would cook one dish for us and it was always be something special from her home. She would make various types of pithapuli (various types of sweetmeats, made with rice flour, jaggery etc), fish recipes or chicken recipes. "Chicken Korma with Milk" is one of those amazing dishes.
So today I am presenting you "Chicken Korma with milk" from my kitchen.
Tips:
In this preparation the gravy will be light and runny and just cover the chicken. So don't add too much water.
You can substitute the ghee with mustard oil also.
Chicken Korma with milk
Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 2-3
Ingredients:
500g chicken, washed cleaned and curry cut
3 tbsp onion paste
1 tbsp ginger paste
10-12 green chillies
50g (1/4th cup) yogurt
100g (1/2 cup) milk
2-3 cardamom pods
2-3 bay leaves
2-3 cloves
1 tbsp lemon juice
1/2 tsp sugar
salt to taste
3 1/2 tbsp ghee or clarified butter
Recipe:
In a grinding jar, take the onion paste, ginger paste, 7-8 green chillies, yogurt, milk and grind it to a smooth paste.
Now in a mixing bowl add the chicken pieces, the spice paste, 1 tbsp of ghee or clarified butter, lemon juice, a pinch of salt. Mix it well and set aside for at least half an hour.
Now take a deep bottomed pan and heat in over medium-low heat. Once the pan is hot enough add 1 tbsp of ghee. When the ghee starts sizzling, add cloves, cardamom and bay leaves and fry it for couple of seconds until the aroma starts to come.
Next, add the marinated chicken to the pan and cover the pan with lid. Change the temperature to medium-high heat. Let it come to boil then change the temperature to medium low. Then cook the chicken for 10-15 minutes until the chicken release its juice and cook half way. Stir in between.
When all the juices, released from chicken will dry out, add 1-2 cup of warm water (according to your likeness, the gravy will be runny) to the pan.
Slit the remaining green chillies and add them to the pan along with the sugar and a pinch of salt.
Cover the pan and change the temperature to medium-low heat. Cook the chicken for another 10-12 minutes until the chicken pieces are fully cooked, the gravy is thicken and oil start to float over the top of the gravy.
Check for seasoning, adjust accordingly, sprinkle the remaining 1 1/2 tbsp of ghee, mix it lightly. Then cover the pan and turn off the heat.
Give at least 5 minutes of standing time before serving and serve "Chicken Korma with Milk" with hot steamed rice.
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