Khana Pakana

Korma is one of the most popular Mughlai dish. Usually korma has a rich spicy taste and is floating in red oil, but white korma has a milder taste and color, but is just as delicious as regular korma.

1. Slice whole red chilies in half and take out the seeds. (You can save the skins to use in another dish)

2. Crush the seeds to a fine powder, either in a spice grinder or with mortar and pestle.

3. Heat oil and fry the onions till golden.

4. Strain out on absorbent paper, cool and crush finely.

5. In the same oil fry ginger and garlic for 2 minutes, then add the chicken and fry on high heat for 10 minutes.

6. Toss in the whole all spice, cook for 2 minutes then add the salt, ground chili seeds, turmeric and required water.

7. Bring to a boil.

8. Cover and cook on low heat for 20 minutes.

9. Whip the yogurt to a smooth paste and add to the chicken.

10. Cook on high heat for 5 minutes.

11. Mix in crushed onions and screw pine.

12. Cover and simmer for 10 minutes on low heat.

13. Serve with finely sliced ginger on top.