White Korma

white korma

Ingredients for White Korma

In English
Chicken 1 kg
Yogurt 2 cups
Onions 3 (large, sliced)
Garlic paste 1 tbsp
Ginger paste 1 tbsp
White pepper 1 tsp
Red pepper 2 tsp, flakes
Salt to taste
Green Chilies 3, chopped
Oil 1/3 cup
Water as required
In Roman Urdu
Murghi 1 kg
Dahi 2 cups
Payaz 3 (baray, slice kiye huay)
Lahsan paste 1 tbsp
Adrak paste 1 tbsp
Safaid Mirch 1 tsp
Surakh mirch 2 tsp, dadar
Namak hasb e zaiqa
Sabz mirch 3, bareek kati hui
Tail 1/3 cup
Pani hasb e zrurt
Cooking Methods
Direction In English
Heat oil and fry the onions till light gold. Strain out on absorbent paper, cool and set aside. In the same oil fry ginger and garlic for 2 minutes, then add the chicken and fry on high heat for 10 minutes. Add the salt, red pepper and white pepper and required water. Bring to a boil. Cover and cook on low heat for 10 minutes. Blend the yogurt and onions to make a smooth paste and add to the chicken. Cook on high heat for 5 minutes. Cover and simmer for 10 minutes on low heat. Add green chilies in White Korma and serve.
Direction In Roman Urdu
Tail ko garam krain aur is mai payaz ko talain. Jb halka sunehra ho jaye tou nikal kr akhbar pr phaila dain aur thanda honay k liye rkh dain. Isi tail mai adral aur lahsan ka paste fry krain. Chicken shamil kr k taiz anch pr 10 minutes k liye bhonain. Namak, surakh mirch, safaid mirch aur hasb e zrurt pani shamil krain. Dhak kr halki anch pr 10 minutes k liye pakain. Dahi aur payaz ko blender main daal kr blend krain aur chiken main shamil krain. 5 minutes k liye taiz amch pr pakain. Anch halki kr dain aur 10 minutes k liye paknay dain. White Korma mai Hari mirchain shamil kr k paish krain.

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