Deghi Chicken Korma And Special Kheer by Chef Tahira Mateen

Ingredients for Deghi Chicken Korma:

• Chicken 12 pieces
• Fried onion 1 cup
• Ghee 1 cup
• Ginger garlic paste 2 tbsp
• Yogurt 1 cup
• Salt to taste
• Red chilli powder 1 tbsp
• Deghi mirch 1 tsp
• Coriander powder 2 tbsp
• Clove 5-6
• Green cardamom 5-6
• Kewra water 1 tsp
• Nutmeg mace powder 1/4 tsp
• All spice powder 1 tsp
• Chopped ginger 2 tbsp
• Sheermal for serving
• Naan for serving

Method:

1. Heat ghee in one pan and fry onion.
2. Now fry chicken for 5 to 6 minutes in this ghee and take out.
3. Put clove and cardamom in hot ghee and fry it.
4. Then put ginger garlic paste, red chilli powder, deghi mirch, coriander powder, salt and some water and cook it.
5. After it, add chicken and more water and cook it until chicken is tendered.
6. Together add chopped onion, yogurt mixture, all spice powder, nutmeg mace powder, chopped ginger and kewra.
7. When ready serve with naan and sheermal.
   

Ingredients for Special Kheer:

• Milk 3 liter
• Sugar 3/4 cup
• Boiled rice 2 cup
• Almond, Pistachio for garnish
• Coconut powder for garnish
• Glazed red cherries for garnish
  

Method:

1. Cook milk on low flame until its quantity reduced half and red in color. Cook approx 4 to 5 hours.
2. Boil rice and cool it.
3. Now add rice in milk, cook more and mash well.
4. Together put sugar. When milk is thick, take out in dish.
5. Garnish with almond, pistachio, coconut powder and glazed cherries and serve.