Chicken Korma

The below is my North India Korma Recipe. If you like it, please follow my page and keep updated about more great recipes and cooking tips-:)


Ingredients:

1.Chicken thigh: 1 pound (cut into 2 inch cube and then add 1 tbsp salt)

2.Butter or oil: 5 tbsp (2 tbsp for making the paste; 3 for frying chicken)

For the onion paste (3-10)

3.Bay leaf: 2

4.Black peppercorn: 6-10

5.Green cardamon pods: 4

6.Cloves: 4

7.Finely chopped garlic & ginger: (1 tsp each)

8.Onion: One big size, (Sliced, white onion is recommended)

9.Cashew-nuts: 8-10

10.Almonds: 2-4

For spiced yogurt (11-16)

11. yogurt: 1 cup (whisked yogurt)

12.Coriander Powder: 1 tsp

13.Garam Masala (2 tsp)

14. Red Chilli Powder (1/2 tsp)

15. Turmeric powder (1 tsp)

16. Pinch of cardamom powder (optional)

17. Water (1 cup; could add a few drops of rose water)

18. a pinch of coriander


Methods:

1. Set the chicken aside for 0.5 h (meanwhile, preparing the onion paste)

2. Place 2 tbsp of oil in a heavy bottom pot.

3. Add whole spices (ingredients 3-7) for 1 min on medium-high heat. And then take out bay leaves, black cardamon from the pan.

4. Add onions and slowly sauté for 10-15 minutes on medium-low heat. Add others (ingredients 9-10) continue to heat for 1-2 minutes. Allow to cool, and transfer to a blender. Blend until smooth, adding a little bit of water if necessary to form a thick paste.

5. In a bowl, whisk together yogurt and ingredients 12-16. Set aside.

6. Heat the remaining 3 tbsp in the same pot on high heat, add chicken. Cook for 3-5 minutes, stirring frequently until the chicken no longer looks raw on the outside.

7. Stir in spiced yogurt, onion paste, and reduce heat to medium-low. Partially cover with a lid and cook for 10-12 minutes, stirring often until the oils begin to separate along the edge of the curry.

8. Add water and increase heat to medium. Cook for an additional 15-20 minutes partially covered until the chicken is tender and cooked through.

9. Remove from heat and garnish with freshly chopped coriander leaves.


Cooking time: 1 h


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