Chicken Korma - Whirlpool MW-25BC Instructions For Use Manual

6. Mix in lightly beaten cream, kasoorimethi and tangrikabab, when the oven beeps again.
Press start.
7. Remove from the oven.
8. Garnish with finely chopped coriander leaves and serve hot
Ingredients
Chicken Pieces with bone
Onions, sliced
Hung Curd
Ginger, grated
Garlic, grated
Coconut Milk
Poppy Seeds, dry roasted
Coriander Seeds, dry roasted
Salt
Red Chilli Powder
Turmeric Powder
Cumin Seeds
Green Cardamoms
Cloves
Cinnamon Stick
Bay Leaf
Water
Mace Powder
Ghee
Method
1. Clean and wash the chicken. Prick the skin with a fork/ knife.
2. Deep fry the onions until reddish brown. Drain excess oil. Cool
3. Grind together the onions, poppy seeds and coriander seeds to a fine paste, using as little
water as required.
4. Pour the ghee in a dish. Add the cumin seeds, cloves, cardamoms, bay leaf, cinnamon,
ginger and garlic.
5. Press 6 repeatedly to select CU 08
6. Press weight button to select quantity.
7. When the oven starts to beep add the ground onion paste. Press start.
8. Mix in the salt, spices, water, curd and chicken pieces when the oven beeps again. Mix well.
Partially cover the dish and press start.
9. Finally add the mace powder and coconut milk. Mix well. Press start.
10. Remove from the oven.
11. Allow to stand covered with aluminium foil for 10:00 minutes before serving. Serve hot.
CU 08: Chicken Korma
For 2 Persons
(250 grams)
250 grams
100 grams
100 grams
½ teaspoon
½ teaspoon
1 tablespoon
½ tablespoon
½ teaspoon
¼ teaspoon
1 tablespoon
59
For 4 Persons
(500 grams)
500 grams
200 grams
200 grams
1 teaspoon
1 teaspoon
50 ml 100 ml
2 tablespoon
1 tablespoon
to taste to taste
1 teaspoon
a pinch a pinch
½ teaspoon
2 4
2 4
½" 1'
1 2
50 ml 100 ml
a pinch a pinch
2 tablespoons