Chicken Korma

Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Chicken Korma. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Chicken Korma is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Chicken Korma is something which I've loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Chicken Korma, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Korma delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Korma is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Korma estimated approx 40 min.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Chicken Korma using 28 ingredients and 22 steps. Here is how you can achieve it.

#meetthemeat #curry
Korma is a dish, originating in the Mughlai cuisine of the Indian subcontinent, in which meat or vegetables are braised with yoghurt (curds/dahi) or cream, water or stock and spices to produce a thick sauce. A korma may be mildly spiced or fiery and may use vegetables or meats such as lamb, goat meat or chicken. Certain korma recipes make use of cashewnuts or almonds and even coconut milk.

I have made this korma with certain changes like adding tomato puree and coconut milk, as this give the dish a delicious flavour and some additional gravy. The addition of tomatoes impart a slight tangy flavour which is well balanced by the cashewnut paste and the coconut milk!

Here, I would like to mention that I first came across this dish while watching a television show few years back , where a socialite was presenting her family recipes. Though I can’t remember her exact measurements, one thing I remembered was that she had added coconut milk in the end. This is what I followed and the result was a delicious, mouthwatering creamy korma which my family and guests loved a lot!

Ingredients and spices that need to be Get to make Chicken Korma:

1. 1/2 kg Chicken (with bone / boneless)
2. 1/2 cups Curd(Yoghurt / Dahi)
3. 2 cup Sliced Onions (2 Medium Onions)
4. 10 Cashew nuts
5. 1/3 cup Tomato Puree (1 Small Tomato)
6. 1/3 cup Grated Coconut
7. 1 1/2 tbsp Coriander Powder
8. 1/2 tsp Cumin Powder
9. 1 1/2 tsp Kashmiri Red Chilli Powder
10. 3/4 tsp deggi Chilli Powder
11. 1 1/2 tsp Garam Masala Powder
12. 1/2 cup Oil
13. 1 1/2 tsp Homemade Ghee
14. 1/4 cup Coriander Leaves
15. to taste Salt
16. To Be Ground To A Paste
17. 2 Green Chillies
18. 2 tbsp Coriander Leaves
19. 7 Garlic Cloves
20. 1/2 inch Ginger
21. Whole Spices For The Tempering
22. 3 Cloves
23. 2 sticks Cinnamon
24. 2 Green Cardamoms
25. 1 Black Cardamom
26. 1 Star Anise
27. 2 strands Mace
28. 3 Black Pepper corns

Steps to make to make Chicken Korma

1. 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.
2. Wash the chicken thoroughly in sufficient water and cut it into medium sized pieces.
3. Marinate the chicken with the prepared curd mixture and set aside till further use.
4. 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.
5. Saute on high flame stirring occasionally till the onions are completely browned.
6. Drain from the oil and set aside to cool. Grind to get a smooth paste without adding any water.
7. Grind together the ginger, garlic cloves, green chillies and coriander leaves to get a smooth paste.
8. Heat a thick saucepan and add the oil left after sauteeing the onions to it. Add the homemade ghee too.
9. When they heat up, add the whole spices. As soon as they splutter, add the green ginger garlic paste and saute for a minute.
10. Add the marinated chicken alongwith the curds and saute constantly on high flame till the chicken changes colour.
11. 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.
12. Cover and cook on medium heat.
13. In the meantime grind the tomato to get a puree.
14. Next grind the cashewnuts using a little water to get a smooth paste.
15. 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.
16. 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.
17. When the chicken is half cooked, add the tomato puree and cashew paste to the chicken and mix well.
18. Cover and cook again till the chicken is fully cooked. Now add the coconut milk and stir well till it reaches a boiling point.
19. Add the garam masala powder, chopped coriander leaves (reserving some for garnishing) and salt to taste.
20. Mix well and let the gravy simmer for a further 5-6 minutes.
21. Switch off the flame and transfer the Chicken Korma to a serving bowl. Garnish with chopped coriander leaves.
22. Serve this delicious Chicken Korma with homemade laccha parathas and some biryani rice and a salad by the side!

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So that is going to wrap this up with this exceptional food Recipe of Award-winning Chicken Korma. Thank you very much for your time. I am confident you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!