Creamy Chicken Korma Recipe
One of that magical chicken curry recipes that fill up the maximum amount of anyone’s plate at a dinner party. It is rich, creamy, full of spices, and has a mouth-watering flavor that begs to be soaked up along with a piece of fresh roti/naan. It’s a much easier recipe to cook than you’d think, as long as you have a few basic Indian spices in your pantry.
Preparation Time
- Prep Time 15 mins
- Cook Time 30 mins
- Total Cook Time 45 mins
Ingredients
- Almonds 8
- Cashewnuts 8
- Chironjee 1 tsp
- Khus Khus 1 tsp
- Dessicated Coconut 2 tsp
- Oil 4 tsp
- Onion 2
- Dahi 1 cup
- Ghee 1 tsp
- Cardamom 10
- Cloves 7
- Garlic 2 tsp
- Ginger 2 tsp
- Chicken 7 pieces
- Salt 1 tsp
- Red Chilli Powder 2 tsp
- Coriander Powder 2 tsp
- Garam Masala 1 tsp
- Saffron 1 tsp
- Water 1/2 cup
Direction
1. Take almonds, cashewnut, chironji and khus khus in a pan.
2. Mix them well and add desiccated coconut to it.
3. Grind the mix together.
4. Take oil in a pan, add onion and saute it until golden brown.
5. Add the onions to the nuts paste in the grinder and grind all the ingredients.
6. Add curd to the paste and mix it together.
7. Take a pan and pour ghee in it. Add cardamom, cloves, garlic and ginger.
8. Saute them well and add chicken pieces.
9. Add salt, red chilli powder and coriander powder to the pan.
10. Now add the Curd paste to the pan, mix it well.
11. Add water to the pan to make a balanced consistency.
12. Now put garam masala and saffron, mix thoroughly.
13. Add more water if needed and cover the pan for a while.
14. Let it cook for 3-4 minutes.
15. Serve hot with garnishing of your choice.
