Chicken korma is a popular dish in India and Pakistan. The chicken is covered with thick flavored curry that is known for its rich spicy creamy sauce. The dish mainly contains chicken pieces cooked in a creamy curry made with a combination of onion, ginger, garlic, yogurt, cream, and cashew nuts.
The recipe for chicken korma may vary in different regions of Asian county may have their unique twists, today we are going to learn how to cook Indian-style chicken Korma.
Ingredients need to cook Indian Style Chicken Korma.
- Chicken – 500 grams
- Vegetable Oil or Dasi Ghee – 4 tbsp
- Onion Chopped – 200 grams
- Ginger Garlic Pest – 1.5 tsp
- Coriander powder – 1.5 tsp
- Degi Red Chili Powder – 1.5 tsp
- Turmeric Powder – 1.5 tsp
- Cloves – 3-4 Pieces
- Green Cardamom – 3-4 Pieces
- Cashew Nuts – 8-9 Pieces
- Cinnamon – 2 inch
- Bay Leaf – 1 Pieces
- Yogurt – 1/4 Cup
Procedure
Marinaded chicken is important because it not only increases flavor but also increases the aroma and texture, there is a lot of difference in the test between a marinated chicken and without marinated chicken. while cooking chicken does not get enough time to soak all species, but if we marinate the chicken at least for an hour the chicken soaks all the masala which increases flavor.
To marinate take a bowl
Add Chicken 500 grams
Add 3 tbsp Plain Yogurt or coconut milk
Add 1 tbsp Jinger Garlic Pest
Add ¼ tsp Turmeric
Add ½ tsp Salt (As Per Your test)
Mix well and set aside at least for an hour, you can refrigerate overnight.
Make Korma Sauce or spicy gravy
Take a pan
Add 1 ½ tbsp Oil or Ghee
Add 2 to 3 Cardamoms
Add 1 Cup of sliced Onion
Saute and stirring often until golden brown. Now turn off the heat and keep it aside to cool down.
Once it cools completely.
Add 6-7 Cashews and 4 Almonds
Pour ¼ cup of Yogurt or Coconut Milk,
Blend well using a grinder until it becomes smooth puree.
Make Chicken Korma
Pour 1 to 2tbsp oil into the same pan and let heat for a while,
Add 1 bay leaf, 3 cloves, 1 cardamom, and 2 cinnamon, and let fry for a minute on low heat, you can add 1/2 tsp sugar for additional flavor.
Add marinated chicken and slit green chili, you can add red chili if you want.
Saute on a medium heat for 5 to 7 minutes until the ginger garlic smell goes away.
Add onion pest and pour 1/2 cup of hot water.
Add 1/4 tsp salt, add as per your test.
Add 1/2 to 3/4 teaspoon garam masala and 1/2 tsp coriander powder you can also add 1/2 tsp if you want more redis color.
Mix well, increase the heat, and let it boil for a while then cover and turn the heat to medium until the chicken is cooked soft and tender.
You will notice traces of oil all over the korma when it is done.
Test and more salt if needed, if the korma is too thick, add some hot water to bring it to consistency, and sprinkle some coriander leaves.
Serve chicken korma with rice, jeera rice, roti, naan, chapati or paratha.
