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Ingredients:
Chicken, mutton or beaf 1/2 kg
Ginger garlic paste 2 TBsp
Oil 1/2 to 1 Cup
Onion thinly sliced 4
Big cardimon (ilaichi) 2
Small cardimon 4+2
Clove (laung) 5
Cinnamon (darchini) 1-2
Taz Patta 2
Black Pepper 1 tsp
Zeera 1 tsp
Black Zeera 1/2 tsp
jaifal 1/4 tsp
javitri 1/4 tsp
Coriander powder (Dhania) 1 tsp
Salt to taste
Red Chillies Powder 1-1/2 tsp
Yogurt 1 Cup
Qorma Essence (dissolved in 1 tsp milk) 2 drops
Method Of Degi Korma:
Take oil in a pan. Fry onion to golden brown, sprinkling 1 pinch of salt. Take fried onion in a plate & spread it to cool & crispy.
In the same oil fry meat (Chicken, mutton or beaf ) in it very well, until colour changes & smell is gone.
Add Ginger garlic paste & fry again well using little water time to time.
Add Yogurt & fry until it is fried very well.
Add all garam masala, coriander powder, salt & chillies, taz patta. Again fry well.
Add ground fried onion. Mix
Put water as much as you require for the curry in it.
Cover lid & cook until meat is tender.
In the end sprinkle ground jaifal, javitri & 2 small ilaichi, Qorma Essence. Put on low heat on dum for 5 minutes.
Take out in a bowl. Serve hot with Naan.
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