Delicious creamy chicken korma made made with yogurt, nuts, spices and onions as the base. This is best served with Jeera Rice, plain Basmati rice, Butter Naan, Plain Paratha or roti.
For best results follow my detailed step-by-step photo instructions and tips.
¼teaspoonKashmiri red chili powder (optional, for color)
3tablespoonscoriander leaves(cilantro) chopped
How to make the recipe
Marinade
To a mixing bowl, add chicken, yogurt, ginger garlic paste, turmeric, salt, red chili powder and garam masala.
½ kg (1.2 lbs) chicken, ¼ teaspoon ground turmeric, 3 tablespoons curd, 1 tablespoon ginger garlic paste, 1 to 1¼ tsp Kashmiri red chili powder, ½ teaspoon salt
Mix all of them well. Cover and set aside until needed.
Make Korma Paste
Heat a pan with oil and add 2 cardamoms.
1½ tablespoon oil or ghee
Add sliced onions and fry them evenly until golden brown. Next add cashews and almonds. Cool these completely.
Later add the cooled onions and nuts to a blender jar along with yogurt. Blend these to a smooth puree. You may add a splash of water to help blend it if you want. Set this aside.
How to Make Chicken Korma
To the same pan, add oil and heat it.
1 to 2 tablespoon oil or ghee
Optional - Saute whole spices - bay leaf, cinnamon stick, cloves and cardamom in oil for a min.
Add green chilli and marinated chicken. Saute on a medium heat until the raw smell of ginger garlic paste goes away. This takes about 5 to 6 minutes.
Then add the onion nut puree. Pour hot water and mix well.
½ cup hot water
Add salt, coriander powder and garam masala. If required you can also add more chili powder for color.
Mix well & raise the heat to bring to a boil. Reduce the heat. Cover and cook on a low flame until chicken is cooked to tender & you see traces of oil over the korma.
Cook further till the gravy reaches a desired consistency. If it is too thick then pour some hot water to bring it to consistency.