Chicken Korma/Kurma By Chef Atul Kochhar
Ingredients :
Chicken Marinade - Diced Chicken, Cream, Cheddar Cheese, Saffron, Lemon Juice, Chilli, Mint, Ginger, Garam Masala, Chilli Powder
Sauce - Oil, Cumin Seeds, Fried Onion, Corainder Powder, Turmeric Powder, Cardamom, Mace Powder, Onions, Tomatoes, Mint, Yoghurt
Renowned chef Atul Kochhar an indian native presently settled in UK, takes after his indian roots & prepares dishes which are originally Indian yet he mixes them with lip smacking British ingredients & promotes modern Indian culinary. He enjoys immense popularity in Britain with multiple cookery shows & high-end restaurant chains in India as well as abroad.
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Mutton Korma Biryani | Lamb Biryani | Mutton Korma Recipe | Mutton Biryani By Smita | Get Curried
Mutton Korma Biryani | How To Make Mutton Korma Biryani | Korme Ki Biryani | Homemade Korma Biryani | Biryani Korma | How To Make Mutton Korma | Lamb Biryani | Lamb Korma | Mutton Gravy Recipe | Restaurant Style Mutton Biryani | Mutton Masala | Mutton Biryani Recipe | Rice Recipe | Biryani Recipe | Lamb Recipe | Mutton Recipe | Authentic Recipe By Smita Deo | Get Curried
Rice For Biryani in 15 Minutes -
For Whole Stuffed Chicken by Smita, check the link! -
Learn how to make DIY Marinades, here -
Learn how to make Mutton Korma Biryani with our Chef Smita Deo.
0:00 - Introduction
In the Lamb Korma Biryani, mutton chunks are cooked along with a host of authentic spices like cumin, cardamom, cinnamon, ginger, garlic, cloves, etc., then layered with saffron-milk infused long grain basmati rice in a clay vessel and further cooked on a dum. The recipe involves two stages- first, the preparation of lamb korma & the next is to top it with a layer of cooked basmati rice. Try out this tantalizing biryani today & let us know how you like it in the comments.
Mutton Korma Biryani Ingredients :
Preparing the Korma
2 tbsp Oil
2 tbsp Ghee
1 tsp Cumin Seeds
1-inch Cinnamon Stick
5 Green Cardamoms
7-8 Cloves
10 Black Peppercorns
1 tbsp Ginger Paste
1 tbsp Garlic Paste
½ tsp Turmeric Powder
2 tbsp Red Chilli Powder
¼ cup Water
1 kg Mutton
1½ cup Yogurt (whisked)
Salt (as per taste)
Water (as required)
2-3 Potatoes (fried)
Coriander Leaves (chopped)
Mint Leaves
Fried Onions
For the Korma Paste
½ cup Cashew Nuts
¼ cup Desiccated Coconut
Cooking the Rice
½ kg Basmati Rice (cooked)
½ cup Saffron Milk
Ghee
Fresh Cream
Fried Onion
Coriander Leaves
Mint Leaves
For Garnish
Fried Onions
Mint Leaves
#MuttonKormaBiryani #BiryaniRecipe #GetCurried #SmitaDeo
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Authentic Shahi Chicken Korma Recipe || Chicken Korma Gravy (Eid Special)
Korma or qorma is a dish originating in the Indian subcontinent, consisting of meat braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or gravy.
Chicken Korma Ingredients:
1. 800g chicken with bones and skin removed (10-11 regular cut chicken pcs)
2. ¼ tsp saffron threads soaked in 2tbsp hot milk for at least 30 minutes
3. 2 medium onions roughly chopped
4. 2 tsp chopped garlic
5. 1 tbsp chopped ginger
6. 3 tbsp water
7. 3 tbsp blanched almonds
8. 1 tbsp cashew nuts
9. 1 ½ tbsp pistachio
10. ½ cup water
11. ¼ cup ghee
12. ¼ cup oil
13. 2 cinnamon sticks
14. 6 cloves
15. 6 green cardamom pods
16. 2 tsp cumin powder
17. ½ tsp nutmeg powder
18. ¼ tsp mace powder
19. ½ cup beaten yoghurt
20. ½ cup cream
21. 1 tbsp raisins
22. 1 tsp garam masala powder
23. 1 tsp salt (to taste)
24. 1 tsp kewra water
25. Boiled egg for garnishing (optional)
Method:
1. Soak Saffron threads in 2 tbsp milk for 30 minutes
2. Blend the onions, garlic and ginger with 3 tbsp water and set aside
3. Blend almonds, cashew and pistachios with ½ cup water and set aside
4. Heat ghee and oil in a pan
5. Once ghee and oil heated, add cinnamon, cloves and cardamom pods and fry till fragrant.
6. Add chicken pieces and fry on high heat for 10 minutes or until the chicken is browned
7. Remove the chicken pieces in a plate and set aside
8. Add blended onion, garlic and ginger paste in the same oil and fry 5 minutes
9. Add cumin powder, nutmeg and mace powder, salt and stir well to mix
10. Add the blended nut paste and saute until oil separates
11. Lower the flame and mix in yoghurt
12. Put the chicken pieces in, saffron threads and milk mixture, stir to mix well
13. Cover and cook on low heat for 20 minutes, stir occasionally
14. Add cream and garam masala power and give a mix
15. Cover again and continue to cook for 35-40 minutes or until the chicken is tender
16. Add 1 tsp kewra water
17. Turn off the heat
18. Garnish with boiled egg and serve!
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Lamb Korma Recipe - Mutton Curry - Lamb Curry - Mutton Korma - Kormaa - Qorma - Khorma - Kurma
Lamb Korma Recipe - Mild Creamy Indian Curry - Kormaa Qorma Khorma Kurma - This a creamy mild curry, dried fruit and almonds. So many versions of this dish, this is ours for you to try. Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry. Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste. Gosht: lamb. Kachori: pastry stuffed with spiced mung beans, served with tamarind chutney. Kofta: balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts. Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries cooked with yoghurt. Kulfi: milk ice cream flavored with mango, pistachios or almonds. Masala (masaladar): with spices. Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. Mughlai: method of cooking using cream, yoghurt, almonds and pistachios. Meetha: dessert. Murgh: chicken. Naan: soft textured bead made from white flour leavened with natural yeast and baked by moistening one side and attaching it to the inside of a tandoor oven; may have poppy or sesame seeds or onion added. Palak paneer: cubes of cottage cheese simmered in a fresh spinach gravy, redolent of fenugreek and mild spices. Paper dosai: very thin pancakes with potato and onion, served with coconut chutney. Parathas: crisp, layered, buttery breads served plain or stuffed. Pilau (pillau, pulao): rice stir-fried in ghee then cooked in stock and served with fish, vegetables or meat. Pinhaan: amuse bouche. Poori: whole-wheat bread, like a chapati, fried, usually in ghee, and puffed into a ball; served with vegetarian foods, particularly dal (lentil), potato and bean dishes (cooked pooris can be stuffed with hot curried fillings as a quick snack). Poppadum: flat, dried wafers of lentil, rice or potato flour, deep fried and served as a snack; can be highly spiced. Potato poori: crisp poori piled with potatoes and onions, sweet and sour sauce, yoghurt and sev (vermicelli). Raita: yoghurt relish. Saag: spinach. Samosas: crisp, deep-fried triangular pastry stuffed with spiced vegetables like onions, or meat, served with chutney or yoghurt. Seekh kebab: skewered and grilled meat. Sev poori: crisp poori piled with potato and onions and sweet and sour sauce and with sev (vermicelli). Tamarind: tree producing flat, beanlike pods which have become essential in Indian cooking; often made into a chutney as a dip for deep-fried snacks and the juice is used extensively in South Indian cooking. Tandoor: barrel-shaped mud or clay oven used for roasting meats and baking bread (moistened and placed against the sides of the oven). Thali: complete meal on a tray with each curry, relish and dessert in separate bowls or katori, plus bread or rice. Tikka: small pieces of chicken or lamb served as an appetizer. Vindaloo: very hot dish seasoned with ground-roasted spices and chilies with vinegar and/or tamarind; a specialty of central and western coastal India with a strong flavor. - - - - -