Korma badami

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

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Ingredients

  • 1 kg - mutton or chicken
  • 100 gm - almond (blanched)
  • 4 - black cardamom (Bari Ilaichi) seeds
  • 18 - green cardamom (Chhoti Ilaichi)
  • 24 - cloves (Laung)
  • 24 - whole black pepper (Kali Mirch)
  • 8 tsp - coriander (Dhaniya) powder
  • 250 gm - onion
  • 1 to 1.5 tsp - salt (according to taste)
  • 1.5 tbsp - garlic (Lehsan) paste
  • 1 tbsp - ginger (Adrak) paste
  • 250 gm - yogurt
  • 1.5 to 2 tsp - chilli (Lal Mirch) powder
  • 250 gm - ghee or oil
  • 1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder
  • 1 tbsp - Kewra
  • 1 tsp - sugar

How to Make Korma badami

  • Slice the onion finely and fry in the ghee/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, sugar and Kewra) with a little water to prevent burning.
  • 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 is enough for chicken).
  • By now, the fried onion would have cooled and turned crisp.
  • Crush it and add to the pot.
  • Cover and cook on low heat till the meat is tender.
  • When the meat has softened and the gravy has acquired the desired consistency, add a pinch of nutmeg (jaiphal) and mace (Javitri), kewra, almond and sugar.
  • Leave on very low heat (dum) for two minutes.
  • Serve hot with naan.

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