Ingredients for Zaffrani Chicken Korma Recipe

• 3 tbsp Curd 2

• Crushed Green Chillies

• 1 tsp Roasted Cumin Powder

• 1 tbsp Coriander Powder

• 2 tsp Kashmiri Chilli Powder

• 2 tbsp Oil

• 2 tbsp Ghee

• 2 Bay Leaves

• 1 Black Cardamom

• 2 Cinnamon Sticks

• 3 Green Cardamoms

• 3 Cloves

• 500 gms Chicken

• Salt to Taste

• 2 tbsp Ginger Garlic Paste

• ¼ tsp Turmeric Powder

• ¼ th Nutmeg

• Small Piece of Mace

• 1 Black Cardamom

• 4 Green Cardamoms

• Small stick of Cinnamon

• 2 Cloves

• 1 tsp Fennel Seeds (Saunf)

• ½ Cup Fried Onions

• 5 Cashew Nuts

• 5 Almonds

• 4 tbsp Curd

• Little Saffron soaked

• ½ tsp Kewra Essence

• Ginger Juliennes

• Some Coriander Leaves

Steps for Zaffrani Chicken Korma Recipe

• Take curd in a bowl and beat it. Add crushed green chillies, roasted cumin powder, coriander powder and kashmiri chilli powder. Mix them well. • In a pan, add oil and ghee (clarified butter), bay leaves, black cardamom, cinnamon stick, green cardamoms and cloves. Fry the whole spices for half a minute. • Add chicken pieces (with bone) to the pan. Wash and dry the chicken well before adding. • On high flame, fry the chicken for 2 minutes until it changes color. Add salt and ginger garlic paste and mix. Fry on high flame for another 2 minutes. • Add turmeric powder and simmer on low flame for another 2 minutes. • Now add the curd and spice paste prepared earlier to the pan. Add water and mix well. • Lower the flame, cover and let it cook for another 4-5 minutes. • In a bowl, take nutmeg, small piece of mace, black cardamom, green cardamoms, cinnamon, cloves and fennel seeds. Mix and grind into a fine powder. • Take 2 large onions, slice and fry them. If you’re using readymade fried onions (barista), take half cup quantity. • Add cashews, almonds (peeled), curd (beaten curd) and soaked saffron. • Note – Soak a pinch of saffron in warm water 10-15 minutes before adding. • Also add kewra essence. If you’re using kewra water, take 1 tsp instead of half tsp. • Grind into a paste. You may add some water if you wish. • Coming back to the chicken, add the fried onion and cashew paste to the pan. • Add the ground spices powder along with 2-3 tbsp water. Mix everything well. • Cook the chicken on high flame, add 1 cup water and let it boil. • Note – Add water as per your requirement. • Lower the flame, cover and cook for 4 to 5 minutes. • When you see the oil floating on the surface, taste the salt and add more accordingly. • Garnish the gravy with ginger juliennes and some coriander leaves. • Turn off the flame and let it rest for 10 minutes before serving.