Purani Dilli Almond Chicken Korma Dumplings, Jasmine Almond Essence, Chilli Tamarind Glaze
INGREDIENTS
For Almond and Chicken Filling
½ cup Almonds (soaked)
200 gm Pulled Chicken
1 tsp Saffron Water
1 tsp Ginger (grated)
1 tsp garlic (minced)
1 green chilli (chopped)
½ tsp Garam Masala
1 tsp Mild Spices (to taste)
2 tbsp Yogurt
Salt, to taste
For Dumplings
Dumpling wrappers
For Jasmine and Almond Essence Jhol
1 cup Jasmine Tea (brewed)
1 cup Unsweetened Almond Milk
Pinch each of saffron and chilli
Micro pinch each of salt and sugar
For Chilli Tamarind Glaze
¼ cup Tamarind Water
¼ cup Jaggery
1 tsp Red Chilli Flakes
1 tsp Soy Sauce
For Candied Burnt Almond Crumbs
¼ cup Almonds
1 tbsp Sugar
Method:
1. Prepare the Almond and Chicken Filling:
- Blend the soaked almonds into a smooth cream.
- In a pan, sauté the grated ginger, minced garlic, and chopped green chilli.
- Add the pulled chicken and mix well.
- Stir in the almond cream, saffron water, garam masala, mild spices, yogurt, and salt.
- Cook until the mixture thickens and becomes luxurious. Allow it to cool completely.
2. Make the Dumplings:
- Roll out the dumpling wrappers thinly.
- Place a spoonful of the korma filling in the centre of each wrapper.
- Pleat the edges gently to seal the dumplings.
- Steam the dumplings for 6–7 minutes until they become translucent.
3. Prepare the Jasmine and Almond Essence Jhol:
- Brew mild jasmine tea and add warm unsweetened almond milk.
- Season with a micro pinch of salt, sugar, kesar, and chilli.
- Mix well and keep warm.
4. Make the Chilli Tamarind Glaze:
- In a saucepan, reduce tamarind water, jaggery, red chilli flakes, and soy sauce until it becomes glossy.
5. Prepare the Candied Burnt Almond Crumbs:
- In a pan, melt the sugar and add the almonds.
- Cook until the almonds are coated with caramelised sugar and turn golden brown.
- Allow them to cool and then crush into crumbs.
Serving:
- Place the steamed dumplings on a serving plate.
- Drizzle with the chilli tamarind glaze.
- Serve with a bowl of jasmine and almond essence jhol on the side.
- Garnish with candied burnt almond crumbs for a subtle sweet crunch.
