WHITE GRAVY- A different version of "KORMA",In this we avoid using green or red chillies and use White pepper powder to give the spice and keep the color white,Its a very creamy and subtle gravy yet very very exotic in its taste.A great blend of mughlai and nawabi cuisine.
Heres the recipe:Cooking time: 35mins.
Preparation time:15mins
Serves:-5 persons.
Ingredients:
- Chicken-500gms(medium sized pieces)
- Cashewnuts/Kaju- 15no
- Almonds/badam- 15no
- Curd-200gms.
- White pepper powder/Safed kali mirch- 2 tsp
- Spiced powder/Garam masala -1 tsp
- Ginger paste/Adrak-1tsp
- Garlic paste/Lehsun-1tsp
- Rose water-1tsp
- Thin cream-3tbsp
- Salt to taste
- Oil/Ghee-2tbsp.
- Wash the chicken pieces thoroughly and squeeze out all the excess water.
- Soak almonds and cashewnuts in a cup of hot water for about 20 mins.When cool peel the almonds and grind both in the soaked water to a very smooth paste.
- Beat curd till smooth and lump free.
- In a deep pan heat oil and add ginger and garlic paste saute for a minute and add the chicken pieces,Cook for about 5 mins on a high flame,stirring continously to avoid burning.Now add curd and the ground paste,pepper powder and salt with 1/2 cup of water,Cover and cook on a slow flame for about 20 mins.Check in between,this gravy has a tendency to stick to the bottom,Add lil water if needed.
- The gravy at this stage will be thick and the chicken cooked,Add rose water and the cream and cook covered for another 2 mins.
- Ready to serve.
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