Preparation of Chicken Korma Curry
In a pan, pour oil and heated up to add chicken. Saute chicken on high heat until it starts to change color.
Add ginger garlic paste and cook on high heat to get rid with the raw odor.
Season with spices (salt, red chili powder, black salt, black pepper powder, coriander powder, and homemade garam masala powder). Cook the masala on high heat for few minutes.
Add yogurt and mix the curry to make one tone texture.
Now time to add tomato cubes without skin. Cover and simmer the curry for 5 to 10 minutes to soften the tomatoes. Then stir and cook on high heat to blend the tomatoes and form a homogenous curry texture.
Add hand crushed crispy biryani onions (Birista). Mix it well to thicken the curry.
Adjust the korma curry consistency with water.
Cover the pan and cook for 25 minutes on low medium heat.
After the chicken korma for biryani is ready to layer.