Mughlai Korma And Doodh Khameeri Naan by Rida Aftab

Ingredients For Mughlai korma:

• Chicken  1 kg
• Yogurt  375 gm
• Onion 250 gm
• Ghee  250 gm
• Bay leaf  1
• Green cardamoms  6
• Milk  1 cup
  
• Kewra essence  few drops
  
• Cumin seeds  1 tsp
  
• Whole black pepper 1 tsp
  
• Coriander powder 1 tsp
  
• Mace  1/2 tsp
• Citric acid 1/2 tsp
  
• Turmeric 1/2 tsp
  
• Salt  1/2 tsp
  
• Desiccated coconut 2 tbsp
  
• Chili powder  1 1/2 tsp
  
• Green chili, ginger and coriander leaves 
  

Method:

1. First grind the cumin, whole red chilies, chopped coconut and mace.
2. Now take a bowl add turmeric, salt, chopped red chilies, chopped coriander, curry leaves, tartary and kewra essence mix it well.
3. Now add chicken, yogurt and ready masala mix it.
4. Then add ghee add marinated chicken cover and cook it for 10 minutes.
5. After that add onion and roast it well.
6. Now pour water, milk cook it well then make the gravy.
7. Add green coriander and ginger.
8. Tasty mughlai korma is ready.

Ingredients For Doodh Khameeri Naan:

• Flour 1 kg
  
• Ghee 1 cup
  
• Yogurt  1 cup
  
• Caster sugar 1/2 cup
  
• Salt 1 tsp
  
• Yeast  1 tbsp
• Sesame seed  as required
  
• Lukewarm milk  as required

Method:

1. Take a flour, ghee, chopped sugar, salt, yogurt and yeast, knead it with warm milk, then cover it for half an hour.
2. When it rises then knead it again and make thick roti, make marks with fingers.
3. Sprinkle Oil, after that keep it for a while cover it.
4. When the rotis rises then bake it on 200 degree C for 20 minutes.
5. Take it out from oven and sprinkle water, pour ghee, add yeast.