Chicken korma..

[Sara516]

Re: Chicken korma..

@Guac

^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.

@bebo

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.