Chicken Korma

Name: Chicken Korma
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1 1/2 lbs chicken (about 700 grams); 2 tablespoons plain yogurt; 1 teaspoon turmeric powder; 1 tablespoon ginger-garlic paste; 1 teaspoon red chili powder; 1 teaspoon salt; 1 tablespoon ghee (clarified butter); 1 teaspoon cumin seeds; 4-5 green chilies, chopped; 1/4 cup plain yogurt (about 60 ml); 3 large onions, sliced; 8-10 cashews; 5-6 almonds; 2-3 green cardamom pods; 2 tablespoons ghee (clarified butter); 1-2 bay leaves; 1 tablespoon turmeric powder; 1 tablespoon Kashmiri red chili powder; 1 tablespoon coriander powder; Salt, to taste

Rita Kumari @Anshika_123

Chicken Korma

Rita Kumari @Anshika_123

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Ingredients

1 hour

Serves 4 servings

For marinating the chicken
1 1/2 lbschicken (about 700 grams)
2 tablespoonsplain yogurt
1 teaspoonturmeric powder
1 tablespoonginger-garlic paste
1 teaspoonred chili powder
1 teaspoonsalt
For the paste
1 tablespoonghee (clarified butter)
1 teaspooncumin seeds
4-5green chilies, chopped
1/4 cupplain yogurt (about 60 ml)
3large onions, sliced
8-10cashews
5-6almonds
2-3green cardamom pods
For making the korma
2 tablespoonsghee (clarified butter)
1-2bay leaves
1 tablespoonturmeric powder
1 tablespoonKashmiri red chili powder
1 tablespooncoriander powder
Salt, to taste

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Steps

1 hour

1

Wash the chicken thoroughly and drain all the water. Mix all the marinade ingredients well with the chicken, cover, and let it rest for at least 30 minutes.
2

Heat ghee in a large skillet or pan. Add cumin seeds and let them sizzle. Add green chilies and onions. Sauté the onions until golden brown. Add cashews, almonds, and cardamom pods. Turn off the heat.
3

Once cooled, blend this mixture with yogurt into a smooth paste. In the same pan, add more ghee or oil and heat. Add bay leaves, cloves, and cardamom pods.
4

Add the marinated chicken and fry for a few minutes. Add the prepared paste. After a short while, add red chili powder, turmeric, salt, and coriander powder. Mix well. Cover and cook until the chicken is tender, stirring occasionally. If the masala starts to stick, add a little water for gravy.
5

Cover and cook for a few more minutes. Your chicken korma is ready to serve.