Cooked - Chicken Korma Recipe

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💪 Nutrition 🖨️ pdf

Chicken Korma Recipe

https://www.indianhealthyrecipes.com/chicken-korma-recipe/

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1.0

½ kg (1.2 lbs) chicken ((bone-in) )

¼ teaspoon ground turmeric

3 tablespoons curd (( plain yogurt or coconut milk))

1 tablespoon ginger garlic paste ((ground or crushed in equal quantities))

¾ to 1 teaspoon garam masala (or korma masala)

1 to 1¼ tsp Kashmiri red chili powder ((less spicy variety, minimum ½ tsp))

½ teaspoon salt

1½ tablespoon oil or ghee

2 green cardamoms

1 cup onions (sliced (2 medium))

6 cashews

4 almonds ((or substitute with cashews))

¼ cup curd ((plain yogurt or coconut milk))

1 to 2 tablespoon oil or ghee

1 small bay leaf ((optional))

4 cloves ((optional))

2 inch cinnamon ((optional))

1 cardamom ((optional))

1 to 2 green chilies (slit or chopped (optional))

½ cup hot water ((more if needed))

¼ teaspoon salt ((adjust to taste))

½ to ¾ teaspoon garam masala

1½ teaspoon coriander powder ((ground coriander))

¼ teaspoon Kashmiri red chili powder ((optional, for color))

3 tablespoons coriander leaves ((cilantro) chopped )

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To a mixing bowl, add chicken, yogurt, ginger garlic paste, turmeric, salt, red chili powder and garam masala.
Mix all of them well. Cover and set aside until needed.
Heat a pan with oil and add 2 cardamoms.
Add sliced onions and fry them evenly until golden brown. Next add cashews and almonds. Cool these completely.
Later add the cooled onions and nuts to a blender jar along with yogurt. Blend these to a smooth puree. You may add a splash of water to help blend it if you want. Set this aside.
To the same pan, add oil and heat it.
Optional - Saute whole spices - bay leaf, cinnamon stick, cloves and cardamom in oil for a min.
Add green chilli and marinated chicken. Saute on a medium heat until the raw smell of ginger garlic paste goes away. This takes about 5 to 6 minutes.
Then add the onion nut puree. Pour hot water and mix well.
Add salt, coriander powder and garam masala. If required you can also add more chili powder for color.
Mix well & raise the heat to bring to a boil. Reduce the heat. Cover and cook on a low flame until chicken is cooked to tender & you see traces of oil over the korma.
Cook further till the gravy reaches a desired consistency. If it is too thick then pour some hot water to bring it to consistency.
Garnish with coriander leaves.
Serve chicken korma with Jeera rice, plain Basmati Rice, Butter Naan, roti or paratha.

Created 53 weeks ago

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