Rich, aromatic Danedaar Qorma to make your iftar table truly special! Don’t miss out on Asad Memon’s tips & tricks for the perfect danedaar korma every time. Made even better with #Dalda, our #TrustedRecipePartner #foodfusion #korma #ramzanspecial #happycookingtoyou #digitalammi
Ingredients:
-Hari elaichi (Green cardamom) 6
-Sabut kali mirch (Black peppercorns) ½ tsp
-Zeera (Cumin seeds) 1 & ½ tsp
-Badi elaichi (Black cardamom) seeds 3
-Javitri (Mace) 3 blades
-Jaifal (Nutmeg) ¼ piece
-Khashkhash (Poppy seeds) 3tbs (soaked for 2-3 hours)
-Water ¼ Cup
-Dalda Sunflower oil 1 Cup
-Pyaz (Onion) sliced 2 large
-Dahi (Yogurt) 1 & ½ Cup
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Dhania powder (Coriander powder) 2 tbs
-Iodized himalayan pink salt 2 tsp or to taste
-Hari elaichi (Green cardamom) 8-9
-Laung (Cloves) 5-6
-Darchini (Cinnamon sticks) 2-3
-Tez patta (Bay leaves) 2
-Badi elaichi (Black cardamoms) 2
-Adrak lehsan (Ginger garlic) crushed 2 tbs
-Chicken mix boti 1 kg
-Water ½ kg
-Kewra water 1 tbs
Direction:
-In a spice grinder, add green cardamom, black peppercorn, cumin seeds, black cardamom seeds, mace, nut meg, grind well, secret khusboo spice mix is ready, set aside.
-In a blender, add poppy seeds & water then blend until smooth paste froms. Set aside.
-In a pot, add cooking oil & heat it.
-Add onion, fry on low flame until light golden, take out in the strainer & set aside.
-In same oil, add yogurt, kashmiri red chilli powder, red chilli powder, coriander powder, pink salt, green cardamom, cloves, cinnamon sticks, bay leaves, black cardamom, ginger garlic crushed, prepared poppy seed paste & whisk well.
-Turn on the flame & bring it to simmer.
-Cover & cook on low flame for 10 minutes.
-Remove cover, mix well, add chicken, crush fried onion with hands & add in gravy, water, mix well, cover & cook on low flame for 15 minutes.
-Remove cover, add kewra water, secret khushboo spice mix, mix well, cover & cook on low flame for 5 minutes.
-Garnish with ginger & serve with naan!
