Degi Qorma

Ingredients:-

Chicken, mutton or beaf 1/2 kg
Ginger garlic paste 2 TBsp
Oil 1/2 to 1 Cup
Onion thinly sliced 4
Big cardimon (ilaichi) 2
Small cardimon 4+2
Clove (laung) 5
Cinnamon (darchini) 1-2
Taz Patta 2
Black Pepper 1 tsp
Zeera 1 tsp
Black Zeera 1/2 tsp
jaifal 1/4 tsp
javitri 1/4 tsp
Coriander powder (Dhania) 1 tsp
Salt to taste
Red Chillies Powder 1-1/2 tsp
Yogurt 1 Cup
Qorma Essence (dissolved in 1 tsp milk) 2 drops

Method:-

• Take oil in a pan. Fry onion to golden brown, sprinkling 1 pinch of salt. Take fried onion in a plate & spread it to cool & crispy.
• In the same oil fry meat (Chicken, mutton or beaf ) in it very well, until colour changes & smell is gone.
• Add Ginger garlic paste & fry again well using little water time to time.
• Add Yogurt & fry until it is fried very well.
• Add all garam masala, coriander powder, salt & chillies, taz patta. Again fry well.
• Add ground fried onion. Mix
• Put water as much as you require for the curry in it.
• Cover lid & cook until meat is tender.
• In the end sprinkle ground jaifal, javitri & 2 small ilaichi, Qorma Essence. Put on low heat on dum for 5 minutes.
• Take out in a bowl. Serve hot with Naan.

Reshmi Malai Boti

Ingredients:-

Chicken boneless small cubes 1/2 Pao
oil 2TBsp
Ginger Garlic Paste 2 TBsp
Salt to taste
Black Pepper Powder 1/2 tsp
White Pepper Powder 1/2 tsp
Curd 1/2 Cup
Fresh Cream 1/2 Cup

To Garnish:

Ginger slices to taste
Corriander leaves
Green chillies chopped


Method:-

Saute ginger garlic paste in oil.

Add chicken pieces & fry on low heat until water dries & chicken is tender. Remove from heat.

In a bowl mix curd & cream well.

Mix this curd & cream in chicken & cook little on low heat, adding salt, black pepper & green chillies.

When oil comes up, it is ready.

Take out in a bowl.

Sprinkle coriander leaves & ginger slices.

Serve hot.