White chicken korma by Chef Shireen anwer

White chicken korma:

Chicken 1 kg 12 pieces
Green chilies 6
Coriander leaves 2 tbsp ground into a paste
Cashew nuts 20 ground
Yogurt 1 cup
Salt 1 ½ tsp
Oil ½ cup
Crushed garlic 1 tbsp
Boiled eggs 3

• In a pan put the chicken along with 2 cups of water along with the ground green chilies ,coriander leaves and salt.
• Cover and cook for 15 minutes till chicken is half done. Mix the yogurt with the cashew nut paste and add to the chicken mixture.
• Cook till the chicken is tender and a thick gravy left.
• Heat oil in another pan add the crushed garlic, fry till light golden add to the chicken mixture, mix well and remove.
• Serve garnished with boiled eggs.

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