Aligarh Ka Mashhoor Chicken Korma | UP Ka Famous Chicken Korma | Authentic Alighar Style

Aligarh Ka Mashhoor Chicken Korma | UP Ka Famous Chicken Korma | Authentic Alighar Style 🍳 [welcome to mumtaz khan vlog and food]! Desi aur traditional recipes ka unlimited corner! har roz neye swad ke sath milta h ek naya twist subscribe karen aur bell 🔔icon zarur dabaye taki koi recipe miss na ho thank you so much! #mumtaKhanrecipe #chickenkorma #Aligarhfamouse #kormarecipe #upmashhoorkorma #chicken #mumtazkhanfood Ingredients (Aligarh Style Chicken Korma) 750 gr Chicken 1 cup Oil 4 medium Onions (300 g), thinly sliced ¾ cup Makhana (Fox Nuts), lightly fried 2 tbsp Ginger-Garlic Paste 1 cup (200g) Yogurt (Curd) ½ tsp Turmeric Powder 2 tsp Red Chilli Powder 1½ tbsp Coriander Powder 1 tsp Salt (or to taste) Whole Spices (for Korma Masala) ½ tsp Cumin Seeds ½ tsp (Black Cumin) 4–5 Cloves Seeds of 2 Black Cardamoms 6–7 Green Cardamoms 8–9 Black Peppercorns 1-inch Cinnamon Stick ½ Mace (Javitri) A small piece of Nutmeg (Jaiphal) Other Ingredients 2 tbsp Desiccated Coconut 1 tsp Kewra Water These measurements are for approximately 4–6 servings. Method Heat 1 cup oil in a pan and fry ¾ cup makhana (fox nuts) until crisp. Remove and set aside. In the same oil, fry 4 thinly sliced onions until perfectly golden. Remove, cool completely (or chill for 15–20 minutes), then crush them. Crush the fried makhana as well. Add 750 gm chicken to the same oil and sauté until it turns light white. Add 1 tbsp ginger-garlic paste and cook for 1–2 minutes. Mix in ½ tsp turmeric, 2 tsp red chilli powder, 1½ tbsp coriander powder, and salt to taste. Add a splash of water and roast the chicken on high heat for 7–8 minutes. Add 1 cup yogurt and cook for 5–6 minutes until well combined. Cover and cook on low heat for about 20 minutes, until the chicken is 90–95% cooked. Meanwhile, grind cumin, shahi jeera, cloves, black cardamom seeds, green cardamoms, black peppercorns, cinnamon, mace, and nutmeg into a fine powder. Mix the crushed onions and makhana with 2 tbsp desiccated coconut and 1 tsp kewra water. Add the prepared spice powder and the onion-makhana mixture to the chicken. Cook for 2–3 minutes. Pour in 1 cup milk, bring to a gentle boil, then cover and simmer on low heat for 5–7 minutes. Once the gravy becomes rich, aromatic, and slightly grainy, serve the Aligarh Style Chicken Korma hot with naan, sheermal, tandoori roti, or steamed rice. Korma, chicken Korma, Shahi Korma, up style chicken Korma kaise banae, danedar chicken korma, aligarh ki shodiyon wala korma recipe, korma recipe for wedding dawat, chicken ka korma, danedar chicken ka korma kaise banae, up ka mashhoor chicken korma recipe, Shahi chicken korma recipe, dawat special korma recipe, dawat wala korma, easy korma recipe, instant korma, degi korma, delhi style chicken recipe, delhi style chicken korma recipe, degi korma kaise banae, deg wala korma, chicken degi korma recipe, dawat korma recipe, chicken korma, chicken mumtaz khan food, korma banane ka asaan tarika, mumtaz khan chicken korma, chicken korma, chicken, how to, homemade, dawat recipe, mumtaz khan vlog and food recipe.