Chicken Korma
Recipes
Preparation time: 15
Minutes.
Cooking Time: 40-50
Minutes.
Serves: 4 People.
1½g (3 lbs) chicken
cut into 8-10 clean pieces.
40g (1½oz) ghee or
oil.
1 medium onion,
peeled and thinly sliced.
2.5cm (1 inch)
cinnamon stick.
6 cloves.
6 small cardamoms.
1 bay leaf.
5ml (1tsp) small
black whole cumin seeds.
10ml (2 tsp) ginger
paste.
5ml (1 tsp) garlic
paste.
5ml (1 tsp) chilli
powder.
5ml (1 tsp) ground
coriander.
10ml (2 tsp) ground
cumin.
1¼ (¼ tsp) turmeric
powder.
150ml (¼ pint)
natural yoghurt.
6 fl oz water.
Salt to taste.
2 sprigs fresh
coriander, chopped.
2 green chillies,
halved.
15ml (1 tblsp)
ground almonds.
Fry the onions in
oil or ghee until beautiful golden brown. Add the cinnamon, cloves, cardamoms,
bay leaf and of course the black cumin. Fry for about 1 minute, then add ginger
and the garlic paste. Stir for about half a minute. Add the chicken and sprinkle
with hot chillies, coriander, cumin, and turmeric powders. ( what amazing
flavours yummy) Mix well and add the yoghurt. Cover and cook for 10 -15
minutes, stirring the mixture occasionally. Add water, salt to taste and cover.
Cook on a low temperature for about 30 – 40 minutes or until chicken is tender.
Chicken korma should have a medium to thick gravy. Add the ground almonds, and
the green chillies and coriander leaves. Add extra water if needed. Serve with
rice or chapattis.
Korma is a
traditional dish in South Asian cuisine and is prepared either by using beef or
chicken. Korma is cooked for mostly special occasions. Here chicken korma
recipe is shared in which the addition of almond and coconut enhances its
taste. Due to this addition, this dish becomes very light. It is also called
shahi korma or badami korma. Also have a look the the book 660-Curries for
getting exposure to enormous amount of dishes made in the Indian Cuisine.
Ingredients:
1 kg chicken pieces
9medium size with bones)
2 tbspn ginger
garlic paste
1.5 cups crispy
fried onions (crushed)
1/2 cup onion paste
1 tbspn red chili
powder
1 tspn turmeric
powder
3 cinnamon sticks of
2 inches
4-5 cloves
4-5 green cardamoms
2 black cardamoms
2 bay leaves
2-3 star nuts
(baadiyani phool)
8-10 black pepper
seeds
1 tbspn cumin seeds
300 gms yogurt
1/2 cup almonds
1/4 cup ground
coconut (khopra)
1/4 cup milk
1 cup oil
1/4 tspn nutmeg and
mace powder
Salt to taste
Procedure:
1. Marinate chicken
pieces in yogurt, crushed fried onions, cloves, cardamoms, black pepper, cumin,
star nuts and cinnamon sticks. Leave for at least 15 minutes at room
temperature.
2. Make a smooth
paste of almonds, coconut and milk in the blender.
3. In a sauce pan,
saute ginger garlic paste in oil for just a minute and remove the pan from
stove. When the temperature of oil drops add turmeric powder and red chili
powder with bay leaves and mix in the oil. Always try to use best quality sauce
pan so that gravy would not stick to the pan and the color of your food looks
good and tastes great.
4. Now turn on the
flame and add onion paste with half cup of water, let the mixture cook on
medium flame for 5-8 minutes until it becomes reddish brown in color and oil
starts to separate from the gravy.
5. After that add
the marinated chicken pieces in the gravy along with almond coconut paste. Stir
well and let it simmer for 20-25 minutes.
6. When the oil
appears on the surface of gravy and chicken become tender, add nutmeg and mace
powder and cook for further 2-3 minutes.
