Chicken korma is a beautifully balanced and delicious dish where meat is cooked with various spices in a yoghurt-based sauce and ground almonds-cashew paste.
- ½ kg Chicken Clean & Cut as desired
- 2 tsp Red Chilli Powder Adjust to taste
- ½ tsp Turmeric Powder
- 1 Cup Yoghurt
- 1 tsp Salt
- 1 inch Ginger
- 6 Garlic Pods
- 1 cm Cinnamon Stick
- 4 Cloves
- 1 Cardamom
- 2 tsp Poppy Seeds
- 1 tbsp Desiccated Coconut
- 4 Green Chillies
- 5 Cashews
- 5 Almonds
- ¼ cup Hot water for grinding Or as required
- 2 tbsp Oil
- 1 cm Cinnamon stick
- 3 Cloves
- 1 Cardamom
- 2 Bay leaves
- 1 Onion Finely chopped
- 1 Tomato Roughly chopped
- 1 tsp Red Chilli Powder Optional
- ¼ tsp Turmeric Powder Optional
- Salt to taste
- Few Curry leaves
- ½ cup Coriander Finely chopped
- ½ teaspoon Garam Masala Powder
Grind all the ingredients under the section "To grind" in an electric blender to a fine paste.
First powder them finely without adding water. Then use slightly hot water, soak for a min and grind to a fine paste. Soaking in hot water aids easy grinding of the poppy seeds.
Making Chicken Korma:
Heat oil in a pressure pan over medium heat.
Season with dry masalas under the section "To season" stir for a min till you can smell the aroma of the spices.
To this add chopped onions and sauté till they are slightly brown in colour.
Now add chopped tomatoes.
Add marinated chicken and sauté for 2 min.
Add the ground masala paste, remaining red chilli powder and turmeric powder under the heading “Other ingredients”. Fry till the raw smell goes off. This will take about 5 minutes.
Now add required water till the chicken immerses. You can adjust the consistency of the gravy to suit your requirement.
Close the lid of the pressure pan and cook over medium-high heat for about 3 whistles. Turn off the heat.
Open the pressure pan once the pressure subsides.
Finally sprinkle garam masala powder and garnish with coriander.
- Marinating chicken with turmeric and salt helps reduce the smell of chicken as well as tenderises the chicken well.
- Also addition of mint and coriander leaves add to the aroma and taste. Do not skip using them.
- You can go ahead and adjust the spices to suit your taste and preference.
- You can also add mint leaves (optional), which gives a different flavour to the korma.
- Use hot water to grind the paste, it eases grinding of poppy seeds.
- Cooking in pressure cooker saves time. You can also cook in a skillet following the same method. For this cook over medium heat for 10 to 15 minutes with occasional stirring. Then simmer and cook for 5 minutes till the chicken is fully cooked, soft and tender. When the oil starts to separate, turn off the heat.
- Vegetarians can replace chicken with Potato, cauliflower, kohlrabi or Mushrooms. You can also try with Paneer or Tofu.