Mughlai White Qorma

Description

VERY IMPORTANT:

1. No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more than 6 persons. Follow instructions given below as it is for best results.
2. Before cooking, read complete recipe and arrange ingredients and quantities as advised for 5 to 6 servings. For more or less spiciness, increase or reduce the quantity of chicken by 100 to 200gm.

1. Soak 25g of almonds for some time, remove skin, make paste in 50ml of water and keep aside. Make 25g. cashew paste.
2. Take 1 kg chicken cut into 16 pieces. Make a paste of Mughlai Qorma Masala with 50ml water. Apply the paste on chicken pieces, marinate for ½ an hour and keep aside.
3. Take a pressure cooker, heat 100 ml oil with 30g of butter. Fry 250g onion paste till it starts changing color.
4. Add marinated chicken and fry for 5 to 6 minutes, stirring continuously. Except cream, add almond paste, cashew paste, 5 nos. green Chillis, 1 bunch coriander Leaves and 1 bunch mint leaves.
5. Add 250ml. water close the lid of the pressure cooker and cook until 1st whistle. Let the cooker cool down. Open the lid and cook until desired thickness is achieved.
6. Before serving add 2 tablespoon cream and serve with naan, roti or rice.