Jun 8, 2011

Chicken Korma

Chicken Korma

Serves: 3

You will need

2 teaspoon oil / ghee
3 cloves
3 cardamoms
3 cinnamon sticks
1 teaspoon Kashmiri red chilli powder
1/2 teaspoon salt (or to taste)
500 g chicken, cut into medium size pieces
1 cup (100 ml) water
1/4 teaspoon cardamom powder (elaichi powder)
2 teaspoon chopped coriander leaves

Other ingredients

2 tablespoon (30 g) brown onion paste
2 tablespoon (30 g) ginger - garlic paste
1 tablespoon (15 ml) cashew nut paste
2 tablespoon curd / yogurt


For brown onion paste:

Heat 1 tablespoon oil on a medium heat. Fry 2 chopped onions till golden brown (approximate frying time 12 minutes on a medium heat) and make a smooth paste in a mixer. Do not add water while grinding. Keep aside.

For cashew nut paste:

Soak 10 cashew nuts in 2 tablespoon water for 2 hours and make a smooth paste in a mixer.

Final preparation:

Wash and clean chicken pieces. Drain out water thoroughly.

Heat 2 teaspoon oil / ghee in a wide pan on a medium heat. Fry cinnamon, cardamom and cloves until fragrant and light brown color.

Add brown onion paste, ginger - garlic paste, cashew nut paste, yogurt, Kashmiri red chilli powder, salt to taste, chicken pieces and 1 cup water (100 ml). Mix all the ingredients well. Cover with a tight lid and cook on a low to medium heat for 40 - 45 minutes or until chicken pieces softens / gravy thickens / fragrant. Switch off the heat.

Sprinkle cardamom powder and mix well. Decorate with chopped coriander leaves and serve with any Indian breads (Naan / Rotis / Chapati) or Pulao / Rice of your choice.


PAV's said...

hi niya, Your recipe is so yummyyy...
It looks very nice. This is new recipe for me. Thanks for sharing.

Priya said...

Delicious and fingerlicking korma....fantastic..