Korma is a delicious gravy made with onions, spices, yogurt, nuts, coconut, vegetable or meat. Boneless or with bone chicken. When Mughals came to India they brought with them their very own cuisines which was based on yogurt. Chicken is gently simmered in creamy sauce and with some aromatic spices.
Here I have used boneless chicken which make the cooking process fast enough comparison to bone-in-meat. I have used minimal spices which are easily available in every kitchen. Let's prepare the delicious Chicken Korma:--
INGREDIENTS:--
For chicken marination--
Chicken--500g
Salt--1tsp
Red chilli powder--1 1/2tsp
Coriander powder--1 1/2tsp
Garam masala--1tsp
Kashmiri red chillipowder-1tsp
Ginger paste--1tsp
Garlic paste--1tsp
Yogurt--1/2cup
Onion--3(finely slice)
Green cardamon--4
Cinnamon-- 1 inch
Clove--4
Black pepper corn--8 to 10
Oil -- 1/2cup
Desiccated coconut--2tsp
AROMATIC MASALA:--
Green cardamon--2
Mace-- 1/2
Nutmeg--1/3
Kewra water--1tsp
Rose water--1tsp
METHOD:--
Take a fry pan add oil as soon as oil get heated add slices onion.
2. Fry the onion till it trun brown.
3. Keep aside. Let it cool down completely.
4. Now take another pan add chicken and ginger-garlic paste.
5. Add all the powdered masala and yogurt along with whole spices.
6. Add 2tbsp of leftover oil(fried onion oil).
7. Mix well. Keep it aside for 30min.
8. Now switch on the heat place the pan. Cook on medium to low heat for 5 min. Stir continuously.
9. Now add desiccated coconut. Mix well. Cover the pan. Cook till the chicken three fourth done.
10. Now coarsely grind the fried onion. On the other hand make the aromatic masala in motar and pestle (Green cardamon, Mace,Nutmeg). Add both in the chicken. At this point adjust the salt as per taste. Mix well. Cover with a lid.
11. Cook the Chicken till it fully done. Add rose & Kewra water. Cover with a lid. Give standing time for 10min. Chicken korma is done.
12. Serve chicken korma with fried rice,pulav, roti,naan,paratha.
HAPPY 😊 COOKING
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