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Home Dish Chicken Korma

Chicken Korma

Name: How to cook Chicken Korma - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

Pooja M. Pandit

Chicken Korma

#meetthemeat #curry Korma is a dish, originating in the Mughlai cuisine of the Indian subcontinent, in which meat or vegetables are braised with yoghurt (curds/dahi) or cream, water or stock and spices to produce a thick sauce. A korma may be mildly spiced or fiery and may use vegetables or meats such as lamb, goat meat or chicken. Certain korma recipes make use of cashewnuts or almonds and even coconut milk.

Ingredient

Food ration :

3-4 servings

Cooking time :

40 min

1/2 kg

Chicken (with bone / boneless)

1/2 cups

Curd(Yoghurt / Dahi)

2 cup

Sliced Onions (2 Medium Onions)

Cashew nuts

1/3 cup

Tomato Puree (1 Small Tomato)

1/3 cup

Grated Coconut

1 1/2 tbsp

Coriander Powder

1/2 tsp

Cumin Powder

1 1/2 tsp

Kashmiri Red Chilli Powder

3/4 tsp

deggi Chilli Powder

1 1/2 tsp

Garam Masala Powder

1/2 cup

Oil

1 1/2 tsp

Homemade Ghee

2 tbsp

Coriander Leaves

to taste

Salt

Green Chillies

Garlic Cloves

1/2 inch

Ginger

Cloves

2 sticks

Cinnamon

Green Cardamoms

Black Cardamom

Star Anise

2 strands

Mace

Black Pepper corns

Cooking instructions

* Step 1

To make the Chicken Korma, first prepare the marinade. Beat the curds well and add to it the red chilli powders, turmeric powder, coriander powder, cumin powder and 1 tsp salt. Mix well and set aside.

* Step 2

Wash the chicken thoroughly in sufficient water and cut it into medium sized pieces.

* Step 3

Marinate the chicken with the prepared curd mixture and set aside till further use.

* Step 4

The second step is to brown the sliced onions. Heat a kadhai and add oil to it. When the oil heats up add the sliced onions and a pinch of salt.

* Step 5

Saute on high flame stirring occasionally till the onions are completely browned.

* Step 6

Drain from the oil and set aside to cool. Grind to get a smooth paste without adding any water.

* Step 7

Grind together the ginger, garlic cloves, green chillies and coriander leaves to get a smooth paste.

* Step 8

Heat a thick saucepan and add the oil left after sauteeing the onions to it. Add the homemade ghee too.

* Step 9

When they heat up, add the whole spices. As soon as they splutter, add the green ginger garlic paste and saute for a minute.

* Step 10

Add the marinated chicken alongwith the curds and saute constantly on high flame till the chicken changes colour.

* Step 11

Now add the onion paste and mix well. Add about 3/4 cup of water and bring the gravy to a boil on high flame stirring occasionally.

* Step 12

Cover and cook on medium heat.

* Step 13

In the meantime grind the tomato to get a puree.

* Step 14

Next grind the cashewnuts using a little water to get a smooth paste.

* Step 15

Again, we need to extract coconut milk. For this grind the grated coconut adding about 1/4 cup of water. Transfer the mixture to a sieve and squeeze it tightly with your palms to extract coconut milk.

* Step 16

Repeat this process again, twice adding a little less water each time to get some more coconut milk. In all, you will get about 1/2 cup or a little more coconut milk.