Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, chicken korma. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Chicken Korma is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Chicken Korma is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have chicken korma using 28 ingredients and 22 steps. Here is how you cook that.
The ingredients needed to make Chicken Korma:
- Get 1/2 kg Chicken (with bone / boneless)
- Get 1/2 cups Curd(Yoghurt / Dahi)
- Take 2 cup Sliced Onions (2 Medium Onions)
- Take 10 Cashew nuts
- Make ready 1/3 cup Tomato Puree (1 Small Tomato)
- Prepare 1/3 cup Grated Coconut
- Get 1 1/2 tbsp Coriander Powder
- Take 1/2 tsp Cumin Powder
- Get 1 1/2 tsp Kashmiri Red Chilli Powder
- Get 3/4 tsp deggi Chilli Powder
- Make ready 1 1/2 tsp Garam Masala Powder
- Prepare 1/2 cup Oil
- Make ready 1 1/2 tsp Homemade Ghee
- Get 1/4 cup Coriander Leaves
- Prepare to taste Salt
- Make ready To Be Ground To A Paste
- Prepare 2 Green Chillies
- Get 2 tbsp Coriander Leaves
- Take 7 Garlic Cloves
- Take 1/2 inch Ginger
- Prepare Whole Spices For The Tempering
- Make ready 3 Cloves
- Prepare 2 sticks Cinnamon
- Prepare 2 Green Cardamoms
- Make ready 1 Black Cardamom
- Make ready 1 Star Anise
- Take 2 strands Mace
- Get 3 Black Pepper corns
Add more chilli or cayenne for more heat. Transfer the chicken to a plate using a slotted spoon or spatula and return the pan to the heat. 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. Take a sharp knife and chop them into smaller pieces.
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!
You can also cut them 'tikka' style into large cubes. 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. Add the chicken, garlic and ginger and, after. It is rich, creamy, full of spices and flavor, and just begs to be soaked up by a piece of fresh naan.
So that’s going to wrap this up with this special food chicken korma recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
