Ingredients with Measurements:
- 1 lb boneless chicken, cut into small pieces
- 1 cup yogurt
- 1 cup onion, finely chopped
- 1 cup tomatoes, finely chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili powder
- Salt to taste
- 1 cup water
- 1 cup falooda sev (vermicelli)
- 1/2 cup rose syrup
- 1/2 cup sugar
- 1/2 cup water
- Crushed ice for serving
Special equipment needed:
- None
Step-by-step instructions:
1. In a bowl, marinate the chicken with yogurt, ginger paste, garlic paste, and salt. Keep it aside for 30 minutes.
2. In a pan, heat oil and add cumin seeds. Let it splutter.
3. Add onions and sauté until golden brown.
4. Add tomatoes and cook until they are soft and mushy.
5. Add coriander powder, garam masala powder, red chili powder, and salt. Mix well.
6. Add marinated chicken and cook until it is tender and cooked through.
7. Add water and let it simmer for 5-10 minutes.
8. In a separate pot, boil water and cook falooda sev until it is soft and cooked through. Drain and keep it aside.
9. In a pan, mix rose syrup, sugar, and water. Cook until the sugar dissolves and the syrup thickens.
10. To serve, place a scoop of crushed ice in a bowl. Add a portion of the cooked falooda sev on top of the ice.
11. Pour the rose syrup over the falooda sev.
12. Add a portion of the chicken korma on top of the syrup.
13. Serve chilled.
- Time:
Preparation time: 40 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 50g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Falooda sev can be substituted with rice noodles or vermicelli.
Variations:
- Vegetarian version can be made by substituting chicken with paneer or tofu.
- Korma can be made with vegetables like potatoes, carrots, and peas.
Tips and tricks:
- Marinating the chicken in yogurt helps to tenderize the meat.
- Cook the chicken on low heat to ensure it is cooked through and tender.
- Adjust the spice level according to your taste.
Storage instructions:
- Chicken korma can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken korma in a pan on low heat until it is heated through.
Presentation ideas:
- Serve the falooda sev and chicken korma in separate bowls and let the guests assemble their own dish.
Garnishes:
- Garnish with chopped cilantro or mint leaves.
Pairings:
- Serve with naan or rice.
Suggested side dishes:
- Raita or cucumber salad.
Troubleshooting advice:
- If the chicken korma is too spicy, add more yogurt to balance the heat.
Food safety advice:
- Make sure the chicken is cooked through to avoid foodborne illness.
Food history:
- Fālūdhaj Korma is a traditional dish from the Mughal cuisine of India.
Flavor profiles:
- The dish has a creamy and spicy flavor with a hint of sweetness from the rose syrup.
Serving suggestions:
- Serve chilled for a refreshing summer dish.
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Region: Indian