Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken korma. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Chicken Korma is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Chicken Korma is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have chicken korma using 31 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to make Chicken Korma:
- Prepare Chicken:
- Get 4 Pieces Boneless Chicken Thigh,
- Get Pinch Sea Salt,
- Prepare Pinch White Pepper,
- Get Pinch Dried Mushroom Powder,
- Take Onions:
- Get 1 Red Onion Thinly Sliced,
- Prepare Canola / Peanut / Vegetable Oil, For Frying
- Take 2 TBSP Corn Flour,
- Get Garlic Ginger Paste:
- Make ready 15 g Ginger,
- Make ready 15 g Garlic,
- Make ready 1 TSP Sea Salt,
- Prepare Chicken Korma:
- Get 15 g Ghee,
- Take 1 Black Cardamon,
- Prepare 3 Cloves,
- Make ready 3 Green Cardamon,
- Prepare 1 Cinnamon Stick,
- Get 3 Bay Leaves,
- Make ready 7 g Coriander Powder,
- Prepare 7 g Kashmiri Chili Powder,
- Make ready 8 g Demerara Sugar,
- Make ready 2 TSP Kewra Water,
- Take 225 g Greek Yogurt,
- Take 15 g Cashew Nuts Ground,
- Make ready Cream, 1/8 Cup Adjust To Preference
- Take 1/4 TSP Nutmeg Freshly Grated,
- Get 1/4 TSP Mace Powder,
- Prepare Almond Flakes, For Garnishing
- Get Fresh Coriander Coarsely Chopped, For Garnishing
Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften. Take a sharp knife and chop them into smaller pieces. You can also cut them 'tikka' style into large cubes.
Instructions to make Chicken Korma:
- Prepare the chicken. - - Coat the chicken well with salt, pepper and mushroom powder. - - I am leaving the skins on. You can remove the skins if desired.
- Transfer into a shallow bowl and cover with cling film. - - Set aside in the fridge until ready to use. - - Prepare the onions.
- In a skillet or pan over medium heat, add in about 2 inches of oil. - - To check the temperature of the oil, insert a wooden chopstick, if bubbles start forming, the oil is ready for frying. - - Toss the onion slices with corn flour.
- Make sure the onion is coated well. - - Gently drop into the oil and shallow fry. - - Once the onion starts to brown, remove from heat and drain the oil into a large bowl.
- Transfer the onion onto a chopping board. - - Chop the onion coarsely and set aside. - - Reserve the oil.
- Prepare the garlic ginger paste. - - Add ginger, garlic and salt into a mortar. - - Pound until smooth paste forms with a pestle.
- You can use a food processor if desire. I personally find that mortar and pestle are easier to wash.* - - Remove and set aside.
- Prepare the chicken korma. - - In a skillet or pan over medium heat, add ghee. - - Once the ghee is melted, add in the chicken skin side down. - - Sear the chicken until the skin is golden brown.
- Flip. Tilt the skillet and baste the chicken with all the liquid. - - Continue searing until bottom is golden brown as well. - - Remove from heat and set aside on a plate.
- Using the same skillet or pan, add in 30g of that reserved oil. - - Transfer the cardamon, cloves, cinnamon and bay leaves in a tea bag. - - Over medium heat, add in the tea bag spices.
- Saute until aromatic. - - Add in chili, coriander powder and sugar. - - Saute until toasty and the sugar has dissolved.
- Add in the garlic ginger paste, a pinch of white pepper and kewra water. - - Saute until well combined. - - Add in 2 TBSP of the whipped yogurt. - - Using a hand mixer, whip yogurt until light and creamy. Do not over whip.
- Stir vigorously until well combined. - - Keep adding yogurt, 2 TBSP at time, and stirring until you have about 1 TBSP of yogurt left. - - Reserve the remaining yogurt.
- At this stage, the oil should start separating from the spices. - - Add in the chicken skin side down. - - Stir lightly to coat the chicken.
- Turn the heat down to low and bring it to a slow simmer. - - Cover and cook for 20 mins. - - Stir occasionally to prevent burning. Flip the chicken at half way mark.
- Add the remaining yogurt, ground cashew, the fried onion, nutmeg and mace powder. - - To make ground cashew, simply, blitz cashew in a spice grinder until powder forms. - - Stir to combine well.
- Depending on your preference for consistency, add cream. - - Stir to combine well. - - You can add in almond flakes and coriander now. Give it a final stir. Taste and adjust for seasoning with salt. Serve as it is.
- If you would like the same as plated shown in the photos, taste and adjust for seasoning with salt. - - Give it a final stir. - - Dollop the sauce onto serve plates.
- Place the chicken thighs over the sauce. - - Garnish with almond flakes and coriander. - - Serve immediately.
Korma, which means 'braising' in Hindi, is actually a style of cooking where meat and vegetables are braised in a sealed pot with a little liquid. The sauce can be creamy, nutty and mild like our British chicken kormas but they can also be quite spicy and cooked in stock or water. Photograph: Felicity Cloake/Guardian Cardamom is the only constant of the korma recipes I try - Mohan uses the black variety as well as the green, which contributes. It is rich, creamy, full of spices and flavor, and just begs to be soaked up by a piece of fresh naan. If you've never tried your hand at making Indian food at home, this should definitely be your starter recipe.
So that is going to wrap this up for this special food chicken korma recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
