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.
You can cook Chicken Korma using 31 ingredients and 19 steps. Here is how you achieve that.
Ingredients of Chicken Korma
- You need of Chicken:.
- It’s of Boneless Chicken Thigh,.
- It’s of Sea Salt,.
- You need of White Pepper,.
- Prepare of Dried Mushroom Powder,.
- You need of Onions:.
- It’s of Red Onion Thinly Sliced,.
- You need of Canola / Peanut / Vegetable Oil, For Frying.
- You need of Corn Flour,.
- It’s of Garlic Ginger Paste:.
- You need of Ginger,.
- Prepare of Garlic,.
- It’s of Sea Salt,.
- You need of Chicken Korma:.
- Prepare of Ghee,.
- You need of Black Cardamon,.
- Prepare of Cloves,.
- You need of Green Cardamon,.
- Prepare of Cinnamon Stick,.
- Prepare of Bay Leaves,.
- It’s of Coriander Powder,.
- You need of Kashmiri Chili Powder,.
- Prepare of Demerara Sugar,.
- You need of Kewra Water,.
- Prepare of Greek Yogurt,.
- It’s of Cashew Nuts Ground,.
- You need of Cream, 1/8 Cup Adjust To Preference.
- You need of Nutmeg Freshly Grated,.
- You need of Mace Powder,.
- Prepare of Almond Flakes, For Garnishing.
- Prepare of Fresh Coriander Coarsely Chopped, For Garnishing.
My recipe uses some garam masala spice to get that quintessential flavor, bright turmeric, and creamy almonds. I like to use Greek yogurt for this recipe as it adds some great tang and packs quite a bit of protein. Chicken korma recipe with video and step by step photos - Korma is a delicious gravy usually made with onions, spices, nuts, yogurt, seeds, coconut, vegetables or meat. It originated in the Indian subcontinent during the Mughal Era & later became immensely popular across the world.
Chicken Korma step by step
- Prepare the chicken.
Coat the chicken well with salt, pepper and mushroom powder.
I am leaving the skins on. You can remove the skins if desired..
- Transfer into a shallow bowl and cover with cling film.
Set aside in the fridge until ready to use.
Prepare the onions..
- In a skillet or pan over medium heat, add in about 2 inches of oil.
To check the temperature of the oil, insert a wooden chopstick, if bubbles start forming, the oil is ready for frying.
Toss the onion slices with corn flour..
- Make sure the onion is coated well.
Gently drop into the oil and shallow fry.
Once the onion starts to brown, remove from heat and drain the oil into a large bowl..
- Transfer the onion onto a chopping board.
Chop the onion coarsely and set aside.
Reserve the oil..
- Prepare the garlic ginger paste.
Add ginger, garlic and salt into a mortar.
Pound until smooth paste forms with a pestle..
- You can use a food processor if desire. I personally find that mortar and pestle are easier to wash.*
Remove and set aside..
- Prepare the chicken korma.
In a skillet or pan over medium heat, add ghee.
Once the ghee is melted, add in the chicken skin side down.
Sear the chicken until the skin is golden brown..
- Flip. Tilt the skillet and baste the chicken with all the liquid.
Continue searing until bottom is golden brown as well.
Remove from heat and set aside on a plate..
- Using the same skillet or pan, add in 30g of that reserved oil.
Transfer the cardamon, cloves, cinnamon and bay leaves in a tea bag.
Over medium heat, add in the tea bag spices..
- Saute until aromatic.
Add in chili, coriander powder and sugar.
Saute until toasty and the sugar has dissolved..
- Add in the garlic ginger paste, a pinch of white pepper and kewra water.
Saute until well combined.
Add in 2 TBSP of the whipped yogurt.
Using a hand mixer, whip yogurt until light and creamy. Do not over whip..
- Stir vigorously until well combined.
Keep adding yogurt, 2 TBSP at time, and stirring until you have about 1 TBSP of yogurt left.
Reserve the remaining yogurt..
- At this stage, the oil should start separating from the spices.
Add in the chicken skin side down.
Stir lightly to coat the chicken..
- Turn the heat down to low and bring it to a slow simmer.
Cover and cook for 20 mins.
Stir occasionally to prevent burning. Flip the chicken at half way mark..
- Add the remaining yogurt, ground cashew, the fried onion, nutmeg and mace powder.
To make ground cashew, simply, blitz cashew in a spice grinder until powder forms.
Stir to combine well..
- Depending on your preference for consistency, add cream.
Stir to combine well.
You can add in almond flakes and coriander now. Give it a final stir. Taste and adjust for seasoning with salt. Serve as it is..
- If you would like the same as plated shown in the photos, taste and adjust for seasoning with salt.
Give it a final stir.
Dollop the sauce onto serve plates..
- Place the chicken thighs over the sauce.
Garnish with almond flakes and coriander.
Serve immediately..
Chicken Korma (Chicken in Rich Yogurt Curry) is a milder form of curry and is distinguished from other curries by its rich gravy and smooth texture, mainly because of its heavy incorporation of yogurt as part of its main ingredients. 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. Butter chicken is more of a tomatoey, creamy sauce that has a more prominent spice profile from the garam masala. Chicken Korma is a traditional Indian dish that's light and flavorful almond curry made with tomato paste, plenty of spices and cream thats buttery and completely delicious.
