Chicken recipes

Pulling fish over 100 pounds with plastic jars.

Scrumptious creamy chicken korma made with yogurt, nuts, spices, and onions because of the base. That is first-class served plain rice, naan, paratha or roti.

Pulling fish over 100 pounds with plastic jars.

Pulling fish over 100 pounds with plastic jars.

INGREDIENTS (1 CUP = 240ML )

For marination

  • ½ kg CHICKEN (bone-in) (1 to 1.2 lb)
  • 1/8 to ¼ tsp ground turmeric or Haldi
  • 3 tbsps YOGURT OR CURD (plain)
  • 1 tbsp GINGER GARLIC PASTE (ground or crushed in equal quantities)
  • ¾ to 1 tsp GARAM MASALA or korma masala
  • 1 to 1 ¼ tsp red chili powder (less spicy variety, minimum ½ tsp)
  • Salt as needed (I used ½ tsp sea salt)

To saute & make a paste

  • 1 ½ to 2 tbsp oil or ghee
  • 2 green cardamoms
  • 1 cup onions sliced
  • 6 Cashews
  • 4 almonds (optional)
  • 4 tbsp yogurt (or ¼ cup curd for paste)

For chicken korma gravy

  • 1 small bay leaf or tej patta (optional)
  • 4 cloves or laung (optional)
  • 2-inch cinnamon piece or dalchini (optional)
  • 1 cardamom or elaichi (optional)
  • 1 to 2 green chilies slit
  • 1 to 1 ¼ cup water for gravy
  • salt for gravy as needed (I used about ½ tsp)
  • ½ to ¾ tsp GARAM MASALA
  •  tsp Coriander powder
  • ¼ tsp red chili powder (optional, for color)
  • 3 tbsp coriander leaves or cilantro chopped

HOW TO MAKE THE RECIPE

Marination for chicken korma recipe

  • Marinate chicken with 3 tbsp yogurt, 1 tbsp ginger garlic paste, ¼ tsp turmeric, ½ tsp salt, 1 to 1¼ tsp red chili powder and ¾ to 1 tsp garam masala.
  • Cover this and set aside until needed.

Make onion paste

  • Heat a pan with 1½ to 2 tbsps oil and add 4 cardamoms.
  • Add sliced onions and fry them evenly until golden brown.
  • Next, add cashews and almonds. Cool these completely.
  • Later add the cooled onions and nuts to a blender jar along with yogurt.
  • Make a smooth paste of these. Set this aside.

How to make chicken korma

  • To the same pan, add 1 tsp oil and heat it.
  • Optional – Saute whole spices – bay leaf, cinnamon stick, cloves and cardamom in oil for a min.
  • Add green chili and marinated chicken.
  • Fry on medium heat until the raw smell of ginger garlic paste goes away.
  • Then add the onion curd paste. Pour 1 cup water and mix well.
  • Add salt, coriander powder, and garam masala. If desired you can also add more chili powder for color.
  • Mix well. Cover and cook on a low flame until chicken is cooked to tender.
  • Cook further till the gravy reaches the desired consistency.
  • Garnish with coriander leaves.
  • Serve chicken korma with plain basmati rice, naan, roti or paratha

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