Chicken Korma is a rich and creamy Indian dish made with tender chicken pieces cooked in a flavorful blend of spices, yogurt, and nuts. It's known for its aromatic and indulgent taste. Here's a Chicken Korma recipe:
Ingredients of Chicken Korma :
- 1 kg (2.2 lbs) chicken, cut into pieces
- 1 cup plain yogurt
- 1 large onion, finely sliced
- 1/4 cup oil or ghee (clarified butter)
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1/2 cup cashew nuts
- 1/4 cup blanched almonds
- 1/4 cup desiccated coconut
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- Salt to taste
- Chopped fresh cilantro for garnishing
Instructions of making Chicken Korma:
1. In a bowl, marinate the chicken with yogurt, ginger paste, garlic paste, turmeric powder, and a pinch of salt. Let it marinate for at least 30 minutes, preferably longer.
2. While the chicken is marinating, prepare the nut and spice paste. In a blender, blend together cashew nuts, almonds, desiccated coconut, and a little water to make a smooth paste. Set aside.
3. Heat oil or ghee in a heavy-bottomed pan or pot over medium heat.
4. Add cumin seeds, green cardamom pods, cloves, and cinnamon stick. Sauté for a minute until the spices release their aroma.
5. Add the finely sliced onions and sauté until they turn golden brown.
6. Add ginger paste and garlic paste. Cook for a couple of minutes until the raw smell disappears.
7. Add coriander powder, red chili powder, and a little salt. Mix well and cook for another minute.
8. Add the marinated chicken and cook for about 5-7 minutes until the chicken changes color and seals in the flavors.
9. Add the nut and spice paste to the chicken. Mix well and cook for a few minutes, allowing the flavors to meld.
10. Add water to achieve your desired gravy consistency. Cover the pan and let the chicken cook on medium-low heat until it's tender and fully cooked. Stir occasionally to prevent sticking.
11. Once the chicken is cooked, add garam masala and adjust the salt and spice levels according to your taste.
12. If the gravy is too thick, you can add a bit more water or milk to achieve the desired consistency.
13. Garnish with chopped fresh cilantro.
14. Serve the Chicken Korma hot with naan, roti, rice, or pulao.
Chicken Korma is a versatile dish, so you can customize the recipe by adjusting the spices and ingredients to suit your preferences. Enjoy the rich and comforting flavors of this classic Indian dish!
Country of origin- India
Region- North India
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