I’ve always had trouble wiht this dish in the past, as the consistency was always tooooo thin and it was pheeka.
But this time I made it and the consistency was just perfect..it was that thick curry that I wanted..but it was way too spicy. I know what to do wrt the masala next time, but for this time I need to know how to make it less spicy? I would add more yogurt but I dont’ want to ruin the consistency by making it too watery (I hate watery salans)… so any tips/helpful advice?
Re: Chicken korma..
add a greater quantity of browned onions and dahi for the same amount of masala.
The onions will prevent the watery ness.
Re: Chicken korma..
Yeah? what do you mean quantity of onions and yogurt for the same amount of masala?
Re: Chicken korma..
I have posted recipe of chicken works n pic in aj kya pakaya thread check tht it might help you :)
Re: Chicken korma..
nah it doesn't. I already made the korma, I need to know how to make it less spicy. :)
Re: Chicken korma..
^^Add a lil less mirchain maybe...??
Did you use garam masala powder too..?
Re: Chicken korma..
nah it doesn't. I already made the korma, I need to know how to make it less spicy. :)
Add lil water in it n let it simmer on low heat till required consistency
Re: Chicken korma..
^^Add a lil less mirchain maybe...?? Did you use garam masala powder too..?
I used the shan masala packet. actually 1 and a half packets. last time I mdae it I think I used the entire packet and it was so pheeka, so thats' whY i used more this time. Next time I'll stick to that + just a teaspoon more.. half was too much.
Re: Chicken korma..
^Do you have laal mirch powder at home? If so, I would suggest using only one packet of Shan (even that sounds like a lot but I don't know how much you are making) and just supplement it with your own mirch/salt if needed....until you get the heat that you want.
Re: Chicken korma..
nah it doesn't. I already made the korma, I need to know how to make it less spicy. :)
You can gold brown onions in oil and let them cool for a while. Crush them with hands and mix them in couple of table spoons of greek yogurt.( Greek yogurt is much thicker and it won’t make your salan much watery). put this mixture in the qorma and it should help to mellow down the spice level. Or you can add potatoes in your salan to make it less spicy.
Re: Chicken korma..
^Do you have laal mirch powder at home? If so, I would suggest using only one packet of Shan (even that sounds like a lot but I don't know how much you are making) and just supplement it with your own mirch/salt if needed....until you get the heat that you want.
Honestly, for one whole chicken, last time I used one packet and it was very pheeka, but I also added alot of yogurt too. With some dishes I have no problem using my own masalas and supplementing, but I wanted to get this one just right.
You can gold brown onions in oil and let them cool for a while. Crush them with hands and mix them in couple of table spoons of greek yogurt.( Greek yogurt is much thicker and it won’t make your salan much watery). put this mixture in the qorma and it should help to mellow down the spice level. Or you can add potatoes in your salan to make it less spicy.
Actually, I did use greek yogurt this time, and I believe that's why the consistency came out just right. I'll try this method. Thanks.
Re: Chicken korma..
I use one packet of shaan for one baby chicken sara and it comes out spicy and thick - however dont you use like tablespoons of chilli in your salaan? I use greek yoghurt too and lots of onions for thickness.
I mean same masala amount but more onions and yoghurt to maintain thickness.
Re: Chicken korma..
dont you use like tablespoons of chilli in your salaan?
No, why do you ask?
Re: Chicken korma..
I swear there was a thread CB made about the amount of chilli and salt etc we all use and I thought it was you who said Tablespoon of chilli? I must be wrong. Sorry!