Easiest Way to Cook Perfect Chicken Korma

Chicken Korma. In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft.

Add more chili or cayenne for more heat. Optional - Saute whole spices - bay leaf, cinnamon stick, cloves and cardamom in oil for a min. Add green chilli and marinated chicken. You can cook Chicken Korma using 0 ingredients and 17 steps. Here is how you cook it.

Ingredients of Chicken Korma

Korma is prepared by marinating and then braising a meat in a yogurt or cream base. The dish is traditionally cooked on low heat for around an hour until the meat is tender and the sauce turns into a rich and creamy glaze. Chicken korma is a spiced Indian dish. It's not spicy-hot, but it's very flavorful from ingredients like cloves and ginger.

Chicken Korma step by step

1. Firstly, you have to marinate the chicken pieces well. Clean, wash and drain the chicken. Add it to a large bowl. Add ginger garlic paste, salt, red chilli powder and kashmiri red chilli powder and mix it well. Kashmiri Red Chilli Powder is used for color..
2. Add curd and mix it well. Let the chicken marinate in refrigerator for 1 hour or overnight. Third photo below is after marinating overnight. Notice the difference..
3. In a blender, add cumin seeds, javitri, nutmeg, cloves, peppercorns, green cardamoms (only the seeds) and cinnamon and blend to a fine powder. Set it aside. It needs to be added at the end. Freshly ground masala enhances the taste of the dish..
4. Soak almonds and cashewnuts in hot water for 10 to 15 minutes..
5. Blanch the almonds and add to a blender and blend to a smooth paste with very little water..
6. Remove in a bowl and add kesar and set aside..
7. Heat ghee/oil in a large pan..
8. Add the sliced onions and fry until golden brown in color. I fried it in two lots. Two onions at a time..
9. Remove on plate and allow to cool. Add it to a blender and blend it without water. Set it aside..
10. In the same ghee/oil in which the onions were fried, add big cardamom, black peppercorns, cloves, green cardamoms, bay leaf and cinnamon. You may add some more ghee/oil, if you want..
11. Now add the marinated chicken and saute on medium flame. Add coriander powder..
12. Add the dried coconut powder and cook on medium flame for 2 to 3 minutes..
13. Reduce the flame to low and add curd. Stir quickly. Cover and cook for 5 to 7 minutes..
14. Add the fried and ground onions. Mix well and cover and cook for another 5 to 7 minutes more. Add the prepared fresh garam masala powder and mix it..
15. Lastly, add the soaked and ground almond-cashewnuts paste with kesar and mix it. Cover and cook for 3 to 4 minutes for delicious smell, taste and flavor..
16. Delicious and Flavorful Chicken Korma is ready..
17. Enjoy it hot with roti, paratha etc..

Serve it with rice to soak in all the sauce. —Jemima Madhavan, Lincoln, Nebraska 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. Mild in heat, but big on flavor, it's a spicy food lover's dream. If you're a spicy food lover, I'm sure you've worked your way into curries. While Chicken Korma and Butter Chicken have many of the same ingredients and are both chicken curries, they are not the same dish. This chicken korma curry is a nutty, creamy sauce that is not spicy at all.

Share this post