Link for birista making in detail: • Veg Dum Biryani Recipe They are delicious… Rumali roti: • Rumali Roti Easy Process at home Rs... Four Rumali Roti: • Rumali Roti on Four Easy Recipe Hot... Tandoori roti: • Tandoori Roti on Tava Garlic Tandoo... Full written recipe of Chicken Korma Prep time: 15-20 minutes Cooking time: 45-50 minutes Serves: 4-5 people Ingredients: For birista ONION Onion 350 GRAMS (SLICED) Fragrant spice mix BLACK CARDAMOM Large Cardamom 1 NO. GREEN CARDAMOM Green Cardamom 5 NOS. CINNAMON STICK Cinnamon 1/2 INCH NUTMEG Jayphal A VERY SMALL PIECE JAVITRI JAVITRI 1/2 NO. Korma CHICKEN CHICKEN 1 KG CURD Curd 400 GRAMS CORIANDER POWDER Coriander Powder 2 TBSP DEGI MIRCH Degi Chilli 2 TBSP SPICY RED CHILLI POWDER THICK RED CHILI POWDER 1 TBSP GREEN CARDAMOM Green Cardamom 4-5 NOS. CLOVES Cloves 7-8 NOS. GINGER GARLIC PASTE Ginger Garlic Paste 1 TBSP SALT SALT TO TASTE BIRISTA OIL Birista Oil 3 LADLES CORIANDER POWDER Coriander Powder 1 TBSP HOT WATER WATER AS REQUIRED KEWRA WATER Kevda Pani1 TSP Method: Set a deep pan over high flame & pour in the oil to fry the onions the oil should barely come up to the surface of the onions. Add the sliced ​​onions into the oil & stir well, fry the onions until they turn light golden brown while stirring them frequently or else the onions will fry from the outside but won't lose their moisture which will result into soggy birista. Once the onions are almost about to turn light golden brown, remove them from the hot oil using a spider & squeeze out the excess oil by pressing it using a spatula then transfer the fried onions onto a tissue paper lined plate & separate them apart using forks , dab them from the top using a tissue paper if required to remove all remaining excess oil. Let the fried onions rest for a couple of minutes & your birista is ready, reserve the oil in which the birista was fried. Crush the onions as finely as possible using your hands & set them aside until further use. To make the spice mix add all the whole spices into a spice grinder & grind it into a powder. To make the korma transfer the chicken into a large handi, if there are any leg pieces then make sure that you cut the tendon on the bone. Further add the curd, all the powdered spices, green cardamom, cloves, ginger garlic paste, salt & birista oil. Then set the handi over high flame & stir well to mix all the ingredients. Cook the chicken over high flame for 5-7 minutes until the chicken releases its moisture then cover & cook over medium low flame for 4-5 more minutes until the chicken releases all of its moisture. You only have to cook the chicken until it's 70% done, then remove the chicken pieces from the handi using a large spider & transfer it into a separate bowl until you cook the gravy. Turn the flame back to high & add the crushed fried onions into the gravy along with the coriander powder & stir well. Cook the gravy for 25-30 minutes until it turns grainy, you can add hot water as required if the gravy becomes too dry at any stage. Once the gravy turns grainy, add the chicken & stir well, once the gravy comes to a simmer again cover & cook the chicken over low flame until it's fully cooked. Then remove the lid & add the spice mix & kewra water, stir well. At this stage you can taste & adjust the seasoning if required. Your delicious chicken korma is ready. #YFL #SanjyotKeer #chickenkorma The Best of #YFL #SanjyotKeer #chickenkorma Follow us on Facebook: https://bit.ly/3o6alLt Chef Sanjyot Keer - Chef Sanjyot Keer (Official Music Video) Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Birista 1:05 Spice Mix 4:31 Final Cooking 6:26 Plating 11:48 Outro 12:46