Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken korma. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Chicken korma recipe with video and step by step photos - Korma is a delicious gravy usually made with onions, spices, nuts, yogurt, seeds, coconut, vegetables or meat. It is rich, creamy, full of spices and flavor, and just begs to be soaked up by. Korma or qorma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze.
Chicken Korma is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Chicken Korma is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have chicken korma using 28 ingredients and 22 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Korma:
- Prepare Chicken (with bone / boneless)
- Get Curd(Yoghurt / Dahi)
- Make ready Sliced Onions (2 Medium Onions)
- Get Cashew nuts
- Prepare Tomato Puree (1 Small Tomato)
- Take Grated Coconut
- Make ready Coriander Powder
- Take Cumin Powder
- Prepare Kashmiri Red Chilli Powder
- Take deggi Chilli Powder
- Get Garam Masala Powder
- Prepare Oil
- Get Homemade Ghee
- Get Coriander Leaves
- Take Salt
- Make ready To Be Ground To A Paste
- Prepare Green Chillies
- Make ready Coriander Leaves
- Make ready Garlic Cloves
- Get Ginger
- Take Whole Spices For The Tempering
- Take Cloves
- Prepare Cinnamon
- Make ready Green Cardamoms
- Make ready Black Cardamom
- Prepare Star Anise
- Make ready Mace
- Prepare Black Pepper corns
This sped-up version of chicken korma saves time without sacrificing flavor! Boneless chicken thighs are gently simmered in a rich, creamy sauce to create layers of sweet and spicy flavors. Chicken korma is slightly seared before simmered with the sauce, which gives it more character. And to top it off, korma sauce is richer, thanks to the blended nuts and added yogurt.
Steps to make Chicken Korma:
- 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.
- Wash the chicken thoroughly in sufficient water and cut it into medium sized pieces.
- Marinate the chicken with the prepared curd mixture and set aside till further use.
- 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.
- Saute on high flame stirring occasionally till the onions are completely browned.
- Drain from the oil and set aside to cool. Grind to get a smooth paste without adding any water.
- Grind together the ginger, garlic cloves, green chillies and coriander leaves to get a smooth paste.
- Heat a thick saucepan and add the oil left after sauteeing the onions to it. Add the homemade ghee too.
- When they heat up, add the whole spices. As soon as they splutter, add the green ginger garlic paste and saute for a minute.
- Add the marinated chicken alongwith the curds and saute constantly on high flame till the chicken changes colour.
- 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.
- Cover and cook on medium heat.
- In the meantime grind the tomato to get a puree.
- Next grind the cashewnuts using a little water to get a smooth paste.
- 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.
- 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.
- When the chicken is half cooked, add the tomato puree and cashew paste to the chicken and mix well.
- Cover and cook again till the chicken is fully cooked. Now add the coconut milk and stir well till it reaches a boiling point.
- Add the garam masala powder, chopped coriander leaves (reserving some for garnishing) and salt to taste.
- Mix well and let the gravy simmer for a further 5-6 minutes.
- Switch off the flame and transfer the Chicken Korma to a serving bowl. Garnish with chopped coriander leaves.
- Serve this delicious Chicken Korma with homemade laccha parathas and some biryani rice and a salad by the side!
This Chicken Korma is a delicious Indian dish made with mildly spiced chicken that's been marinated in a homemade korma paste. It's so easy to make, luscious and creamy. Instant Pot + Slow Cooker Recipe. My chicken korma recipe is derived from classic ingredients and spices from India, with chicken marinated in a homemade korma paste and yogurt, then cooked quickly and simmered with cream. An Indian takeaway classic, this creamy chicken korma recipe has tender chicken in a mildly spiced curry sauce.
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