Delhi Wala Korma, Kachri Qeema And Long Churaa by Shireen Anwer
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Delhi Wala Korma
Ingredients
- Oil ¼ cup
- Onion finely chopped
- Green cardamoms
- Cloves 5
- Black pepper 6
- Nutmeg ¼ piece
- Mace 2 pieces
- Ginger garlic paste
- Chicken 1 ½ kg
- Salt 1 ½ tsp
- Whipped yogurt ½ cup
- Chili powder 1 ½
- Coriander powder 1 ½ tsp
- Kewra water ¼ tsp
- Saffron ½ tsp
Method
- In a pan heat ¼ cup oil, add 4 finely sliced onion, fry till golden brown.
- Then take out fried onion from pan and spread on paper to dry and crisp keep aside.
- In a same pan add 8 green cardamom, 5 cloves, 6 black pepper, ¼ piece of nutmeg, 2 mace and 2 tbsp ginger garlic paste and fry it.
- Then add 1 ½ kg chicken and fry for few minutes.
- In a bowl add and mix 1 salt, 1 tsp red chili powder and 1 tsp coriander powder then add with chicken.
- Now add ½ cup whipped yogurt with 1 cup water and cook till chicken tender.
- Now crush fried onion prepared earlier and add with chicken.
- Cook till curry goes thick.
- Then add ½ tsp kewra water ½ cup saffron add with qorma curry.
- Now cover pan with lid and simmer for 5 min.
- When oil comes on top of curry.
- Ready to serve.
Kachri Qeema
Ingredients
- Mince ½ kg
- Raw papaya 4 slices
- Green chilies 5
- Garlic 1 tsp
- Ginger 1 tsp
- Crushed red pepper 2 tsp
- All spice 1 tsp
- Yogurt 250 gm
- Nutmeg ½ tsp
- Mace 2 pieces
- Ghee ½ cup
- Onion 1 sliced
- Salt 2 tsp
- Coal for dum
- Oil as required
Method
- In a pan heat oil as required for frying.
- Add 1 finely sliced onion and fry till golden brown.
- Take out fried onion from in a bowl or dish, add ½ kg mince, 4 pieces of raw papaya, 5 chopped green chilies, 1 tsp ginger, 1 tsp garlic, 2 tsp red chili powder, 2 tsp whole spices powder, 2 mace, ½ tsp nutmeg and 2 tsp salt mix altogether properly and leave it for an hour.
- Then chop well in chopper.
- Then simmer for coal for 5 min.
- Now mix 250 gram yogurt and ½ clarified butter and cook with ½ water for 20-25 min.
- Simmer till oil come on top.
- Ready to serve.
Long Churaa
Ingredients
- Dry mango 6 pieces
- Green chilies 7
- Garlic 1 whole
- Cumin seeds 2 tbsp
- Mint leaves 2 tbsp
- Salt 2 tsp
Method
- Soak 6 pieces of dry mango with water for 10 min.
- Then boil for 5 min.
- Then blend boiled dry mango with 7 green chilies, 1 whole garlic, 2 tbsp cumin seed, 1 bunch coriander leave and 3 tsp salt properly in a blender.
- Ready to serve
Recipe of Delhi Wala Korma, Kachri Qeema And Long Churaa by Shireen Anwer in Masala Mornings on Masala Tv
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Jun 10, 2011
