Chicken Korma

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This Chicken Korma recipe is rich in flavor and warmth, offering an authentic taste with straightforward, easy-to-follow steps. It has been tested and perfected for your enjoyment!

Preparation time: 15 min
Cooking time: 45 min
Resting time: N/A
Total time: 1 hour
Serves: 6

Ingredients:

  • 2 pounds of bone-in, skinless chicken, cut into pieces (or chicken thighs, if preferred), cleaned with excess skin removed
  • 2 tablespoons of ghee (or more oil as a substitute)
  • 1/3 cup of neutral oil
  • 2 teaspoons of coriander powder
  • 1/2 teaspoon of turmeric powder
  • 1/8 teaspoon of whole black peppercorns
  • 1-inch piece of ginger, crushed
  • 2 1/8 teaspoons of salt (adjust to taste based on the amount of chicken)
  • 1/2 teaspoon of paprika powder or Kashmiri red chili powder (optional, for color)
  • 3 green cardamom pods
  • 2 large onions, sliced (~500 g)
  • 1 cinnamon stick (1 inch)
  • 2-3 green chili peppers, chopped
  • 5 whole cloves
  • 1 teaspoon of red chili powder (adjust to taste)
  • 3/4 cup of plain whole-milk yogurt
  • 8-10 cloves of garlic, crushed
  • 2 small tomatoes, quartered (optional)
  • 1 teaspoon of cumin seeds
  • 2 bay leaves
  • 1 teaspoon of cumin powder

For finishing:

  • 1/4 cup of chopped cilantro leaves (optional, for garnish)
  • 1-2 black cardamom pods (optional)
  • 1/2 teaspoon of diluted kewra essence (or rose water as a substitute)
  • 1/2 teaspoon of garam masala
  • 1 piece of whole mace (or a pinch of ground mace or cinnamon as a substitute)
  • A pinch of nutmeg powder

Method:

  1. Heat a large, heavy-bottomed pan over high heat. Once hot, add the oil and onions. Sauté the onions until they are golden brown, about 20-25 minutes depending on quantity. Remove the onions from the pan and transfer them to a food processor. Add tomatoes (if using) and yogurt to the food processor and process until mostly smooth.
  2. In the same pan used to brown onions, heat ghee (or oil) and add the whole spices, garlic, and ginger. Sauté for 30 seconds or until the garlic and ginger begin to darken. Add the chicken and fry it until it changes color, about 5 minutes.
  3. Add the yogurt mixture to the chicken along with the ground spices, salt, and green chili peppers. Sauté until the mixture comes to a light simmer, about 2-3 minutes.
  4. Lower the heat to medium-low, cover, and allow it to cook for 15 minutes. Uncover and stir in the black cardamom (if using), mace, garam masala, and nutmeg powder. Cover and cook again for 10 minutes.
  5. Raise the heat to high. Add 1/2 to 3/4 cup of water (depending on how thin you’d like the curry) and bring to a boil. Lower the heat and allow the chicken to simmer for another 2-3 minutes. The oil will have risen to the top. Sprinkle the kewra essence and stir. Turn off the heat and garnish with cilantro.

Notes:
If you choose not to use tomatoes, you can simply increase the amount of yogurt as desired.

Nutritional Info:
Calories: 370
Carbs: 10g
Protein 16g
Fat 30g

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