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Archive for the ‘Korma’ Category


Mutton or chicken 1 kilo
Bari illaichi seeds 4
Small illaichi 8
Cloves 8
Whole black pepper 8
Dhuniya powder 1 1/2 tsp
Medium sized onions 5-6
Salt according to taste
Garlic paste 1 1/2 tbs
Ginger paste 1 tbs
Yogurt 4-5 tbs
Chili powder 1tsp
Oil 4 tbs
Jaifal (nutmeg) 1 pinch
A few drops of Khewera essence  


  • Slice the onion finely and fry in the oil on very low flame till they are golden-brown.
  • Remove the fried onion from the oil and keep aside.In the oil add all the spices (except the nutmeg) with a little water to prevent burning.
  • Mix well.Add the meat and mix well with the spices.
  • When the water of the meat has dried,add 2-3 glasses of water (1 glass enough for chicken).
  • By now the fried onion would have cooled and turned crisp.
  • Crush it and add it to the pot.
  • Cover and cook on low flame till the meat is tender.
  • When the meat has softened and the gravy has acquired the desires consistency,add a pinch of jaifal and a few drops of khewera essence and remove from heat.
  • Garnish with chopped ginger.
  • Serve hot with naan.


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