Chicken Korma Recipe

Chicken Korma Recipe. Chicken korma is a delicious Indian dish known for its rich, creamy sauce and aromatic spices. Here's a basic recipe for chicken korma:

 

Heading1.Ingredients:

1.      For the Marinade:

Ø  1.5 pounds (700g) boneless, skinless chicken, cut into bite-sized pieces

Ø  1/2 cup plain yogurt

Ø  1 teaspoon ginger paste

Ø  1 teaspoon garlic paste

Ø  1/2 teaspoon turmeric powder

Ø  1/2 teaspoon red chili powder

Ø  Salt to taste

2.    For the Korma:

 

Ø  2 tablespoons vegetable oil or ghee

Ø  2 large onions, finely sliced

Ø  1/4 cup cashew nuts

Ø  2-3 green chilies, slit

Ø  1 tablespoon ginger paste

Ø  1 tablespoon garlic paste

Ø  1 teaspoon cumin seeds

Ø  2-3 green cardamom pods

Ø  2-3 cloves

Ø  1-inch cinnamon stick

Ø  1/2 teaspoon ground coriander

Ø  1/2 teaspoon ground cumin

Ø  1/2 teaspoon garam masala

Ø  1/4 teaspoon ground nutmeg

Ø  1/4 cup fresh cream

Ø  1 cup water

Ø  Salt to taste

Ø  Fresh coriander leaves for garnish

Heading2.Instructions:

1.      Marinade the Chicken:

 

Ø  In a bowl, mix the yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, and salt.

Ø  Add the chicken pieces to the marinade and coat them well. Allow it to marinate for at least 30 minutes, or if possible, refrigerate for a few hours.

2.    Prepare the Cashew Paste:

 

Ø  Douse the cashew nuts in warm water for around 20 minutes.

Ø  Grind them into a smooth paste using a little water. Set aside.

3.    Cook the Chicken:

 

Ø  Heat oil or ghee in a large, heavy-bottomed pan over medium heat.

Ø  Add cumin seeds, green cardamom pods, cloves, and cinnamon stick . Sauté briefly until they discharge their fragrance.

Ø  Add the cut onions and sauté until they become splendid brown.

4.    Add Ginger and Garlic Paste:

 

Ø  Add the ginger paste and garlic paste. Cook for several minutes until the crude smell vanishes.

5.    Add the Marinated Chicken:

 

Ø  Add the marinated chicken alongside the marinade to the container.

Ø  Cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink.

6.    Spice It Up:

 

Ø  Add ground coriander, ground cumin, garam masala, and ground nutmeg. Stir well to combine.

7.    Add Cashew Paste and Water:

 

Ø  Stir in the cashew paste and water. Mix thoroughly.

Ø  Cover the pan and let it simmer over low heat for about 15-20 minutes, or until the chicken is cooked through and the sauce thickens.

8.    Finish with Fresh Cream:

 

Ø  Stir in the fresh cream and green chilies.

Ø  Simmer for an additional 2-3 minutes.

9.    Garnish and Serve:

 

Ø  Garnish with fresh coriander leaves.

Ø  Enjoy your homemade chicken korma! You can adjust the level of spiciness to your liking by varying the amount of chili powder and green chilies.