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Chicken Korma
(Chicken Curry)
Serves : 4
Ingredients:
700 g chicken cut into
medium-sized pieces
100 ml oil
150 g onions, sliced
100 g onions, grated
10 g cashew nuts, chopped
(optional)
4 cloves
5 g cinnamon sticks
4 green cardamoms
10 g ginger, crushed
1 clove garlic, crushed
10 g poppy seeds, crushed
(optional)
3 g turmeric powder
5 g cumin seed powder, roasted
5 g coriander leaves, chopped
5 g cashew nuts, chopped (for
garnish)
Marinade:
250 g yoghurt
10 g ginger
2 cloves garlic
1 green chilli
3 g red paprika
5 g coriander powder
5 g garam masala
15 g salt
Method:
Clean, trim, wash the chicken
pieces. Pat dry. Combine marinade
ingredients and add to the chicken.
Set aside for 4 hours. Heat oil in a 2-
litre bowl on HIGH for 2 minutes. Add
sliced onions and brown on HIGH
for 7 minutes, stirring occasionally.
Remove the onions from the oil, mix
with cashew nuts and grind into a
fine paste. Reheat the oil on HIGH
for 1 minute. Add cloves, cinnamon
sticks and cardamoms and stand
for 30 seconds. Add ginger, garlic,
grated onions, poppy seeds and
turmeric powder, and mix well. Cook
on HIGH for 5 minutes, stirring
occasionally. Add marinated chicken
and the onion-cashew nut paste.
Mix well. Cook, covered on HIGH
for 20 minutes, stirring frequently.
Serve hot, sprinkled with cumin seed
powder and garnished with coriander
leaves and cashew nuts.
Makhni Gravy
(Butter Gravy)
Serves : 6
Ingredients:
1 kg Chicken/Paneer/
Vegetables
30 g butter
10 g ginger, crushed
1 clove garlic, crushed
80 g onion, grated
100 g tomato purée
10 g red paprika powder
10 g salt
200 ml fresh cream
200 ml fresh milk
200 g yoghurt
5 g garam masala
5 g coriander leaves, chopped
Method:
Place butter in a 2-litre casserole
dish. Add onion-ginger-garlic paste
and cook on HIGH for 4-5 minutes,
stirring frequently. Add tomato purée
and red paprika powder. Mix well
and cook on HIGH for 3 minutes,
stirring halfway. Add salt, cream,
milk and yoghurt, and mix well. Cook
on HIGH for 5 minutes. Add chicken,
paneer or vegetables and cook
till done. Serve hot, sprinkled with
garam masala and garnished with
coriander leaves.
Hari Machhi
(Coriander Fish)
Serves : 4
Ingredients:
750 g fish
20 ml lemon juice
20 g salt
Marinade:
150 g yoghurt
100 g coriander leaves,
crushed
3 big cloves garlic, crushed
6 green chillies, crushed
40 ml oil
Method:
Wash and cut the fish into medium-
sized pieces. Prick all over with a
fork. Mix half the lemon juice and
salt, and pour on the fish. Keep
aside for 15 minutes and then drain
off excess liquid. Combine yoghurt,
coriander leaves, garlic, green
chillies, salt and the rest of the
lemon juice, and stir well. Marinade
the fish with this mixture, add oil and
keep aside for 3 hours.
Remove the fish pieces. Pour the
marinade into a 2-litre casserole dish
and cook on HIGH for 10 minutes
or until the gravy thickens, stirring
midway. Add the fish pieces and
cook on HIGH for 6 minutes, stirring
occasionally. Serve hot with rice or
chapattis.
Chicken Korma
Indian/Pakistani Recipes
IP3248_39V20KP_Eng_07_101022.indd 31IP3248_39V20KP_Eng_07_101022.indd 31 2010-10-22 13:51:202010-10-22 13:51:20