Daniwal Korma

ll Daniwal korma

Serves: 04

Preparation Time: 40 Minutes

Difficulty: Moderate

This is the recipe for Chicken Daniwal korma; for mutton or veg options refer notes at the bottom. 
Ingredients

• Chicken (medium sized pieces) - 500 g
• Refined oil - 4 table spoon
• Cloves - 2 no.
• Cinnamon - 1" stick
• Onion - 1 medium sized
• Green Chili - 2 no.
• Pepper corn - 4 no.
• Ginger - small piece
• Garlic -5 clove
• Turmeric powder - 2 tea spoon
• Garam masala powder - 1 table spoon
• Coriander leaves - 1/4 Bunch
• Mint leaves (optional) - 2 spring
• Curd - 100 ml
• Fresh cream (optional) - 3 table spoon
• Ghee - 2 table spoon
• Salt - as req.

Preparation

• Grind ginger garlic to coarse paste
• Grind onion, coriander (& mint) leaves, green chilies, pepper corns
• Beat curd until smooth and even

Cooking

• Heat oil and temper cinnamon, clove
• Add chicken and saute until oil coat evenly in all pieces
• Add ginger-garlic paste, turmeric powder, garam masala powder and salt
• Once chicken 3/4th tender, add onion-coriander paste and cook further
• Once chicken completely tender, add beaten curd, (fresh cream), ghee & cook further and remove from fire
• Garnish with corriander leaves, ginger julienne* (thin stripes)

Notes

• Mutton version
  > Use 300 gram mutton instead of chicken.
  > Cook mutton in pressure cooker with salt, bay leaf (1 no.) and pepper corns (4 no.) and follow the same procedure as above
• Paneer version
  >  Cut paneer to medium sized cubes
  >  Dust slightly with salt, chili powder and garam masala powder
  >  Deep fry (or shallow fry) in oil and put in cold water
  >  Prepare the gravy as above and add paneer at the end