Best Chicken Korma Recipe – Learn with Experts:- Chicken Korma is a traditional Indian dish that is famed for its flavor, which is characterized as being rich, creamy, and lightly spiced. It is well-known internationally. This delicacy, which has its origins in the Mughal Empire and is a dish that is both luxurious and wonderful, is made out of yogurt, cream, almonds, and aromatic spices.
Best Chicken Korma Recipe – Learn with Experts
The components that join together to make this dish are a combination of these ingredients. When you are celebrating a special occasion or when you want to treat yourself to something that is exceptionally nice, it is in your best interest to do so.
Ingredients
For the Marinade:
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Salt to taste
- 1 kg (2.2 lbs) chicken, cut into pieces
For the Korma:
- 3 tablespoons vegetable oil or ghee
- 2 large onions, thinly sliced
- 2-3 green cardamom pods
- 2-3 cloves
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon ground nutmeg
- 1/2 cup ground almonds or cashews
- 1 cup heavy cream or coconut milk
- 1/2 cup water or chicken broth
- Salt to taste
- Fresh cilantro for garnish
Also see : Easy Spaghetti and Meatballs Recipe – Learn like a Pro
Instructions
Yogurt, ginger-garlic paste, turmeric, ground coriander, ground cumin, and salt should be combined in a big basin and stirred together. Make sure the chicken pieces are thoroughly covered with the marinade before adding them to the dish. If you want the best results, cover and place in the refrigerator for at least two hours or overnight.
Over medium heat, bring ghee or oil to a simmer in a large saucepan. The onions should be sliced and cooked until they reach a golden brown color. This could take anything from fifteen to twenty minutes. In order to prevent burning, stir often. Take the onions out of the pan and, once they have cooled, mix them into a smooth paste using a blender.
Spices such as cardamom, cloves, cinnamon stick, and bay leaf should be added to the same pan. Cook for a few minutes till the aroma is released. Combine the ground turmeric, ground coriander, ground cumin, ground garam masala, and ground nutmeg with the onion paste that has been returned to the pan before adding it. Prepare the spices by cooking them for a few minutes until their aroma is released.
Make sure the chicken is thoroughly coated with the spice mixture by adding it to the pan after it has been marinated. Cook the chicken for around ten minutes, allowing it to develop a light brown color.
After adding the ground cashews or almonds to the pan, mix them together to incorporate them. Add the heavy cream or coconut milk, along with the water or chicken broth, and stir to combine. Give it a good stir. After lowering the heat to a low setting, cover the pan and allow it to simmer for twenty-five to thirty minutes, or until the chicken is fully cooked and the sauce has thickened. From time to time, stir.
Add salt to taste and season with it. Serve with a garnish of fresh cilantro. Serve hot with roti, rice, or naan as a side dish.
Nutrition
- Calories: 450
- Protein: 25 g
- Carbohydrates: 15 g
- Fat: 35 g
- Fiber: 3 g
- Sugar: 6 g
Tips
If you want a more robust flavour and a creamier consistency, then use full-fat yogurt. Before grinding the nuts, soak them in warm water for half an hour to achieve a smoother consistency in the sauce. The meal is enhanced with additional taste when bone-in chicken is used, but boneless chicken can also be used successfully.
When it comes to spices, you can adjust the levels to suit your taste. Reduce the amount of garam masala and nutmeg. This will result in a korma that is less spicy. There is a dairy-free alternative to heavy cream that may be made by substituting coconut milk for heavy cream. It is important to make sure that the onions are sufficiently browned in order to increase the level of flavour in the korma.
