Chicken Korma

How to Cook Recipes Chicken Korma using 31 ingredients and 19 steps

Chicken Korma - This korma recipe is not at all tasty! It does not do any justice for the chicken korma. Pakistani food is filled with more flavor and you can taste the spices in the chicken because you marinate for literally a min! If you like this recipe and want to add a pinch of spice add some curry powder (lal mich) and you should get something than bland. Chicken korma recipe with video and step by step photos - Korma is a delicious gravy usually made with onions, spices, nuts, yogurt, seeds, coconut, vegetables or meat.

There are so many ways a korma is made, most of them are adapted to the regional cuisines.

Heat oil in wok over medium heat.

You can cook Chicken Korma using 31 ingredients and 19 steps. Here is how you achieve that.

Ingredients cook Chicken Korma

1. Prepare Chicken:.
2. Prepare 4 Pieces Boneless Chicken Thigh,.
3. You need Pinch Sea Salt,.
4. You need Pinch White Pepper,.
5. You need Pinch Dried Mushroom Powder,.
6. It's Onions:.
7. It's 1 Red Onion Thinly Sliced,.
8. You need Canola / Peanut / Vegetable Oil, For Frying.
9. You need 2 TBSP Corn Flour,.
10. It's Garlic Ginger Paste:.
11. Prepare 15 g Ginger,.
12. You need 15 g Garlic,.
13. It's 1 TSP Sea Salt,.
14. Prepare Chicken Korma:.
15. You need 15 g Ghee,.
16. You need 1 Black Cardamon,.
17. You need 3 Cloves,.
18. It's 3 Green Cardamon,.
19. You need 1 Cinnamon Stick,.
20. Prepare 3 Bay Leaves,.
21. You need 7 g Coriander Powder,.
22. You need 7 g Kashmiri Chili Powder,.
23. It's 8 g Demerara Sugar,.
24. You need 2 TSP Kewra Water,.
25. It's 225 g Greek Yogurt,.
26. Prepare 15 g Cashew Nuts Ground,.
27. It's Cream, 1/8 Cup Adjust To Preference.
28. You need 1/4 TSP Nutmeg Freshly Grated,.
29. It's 1/4 TSP Mace Powder,.
30. You need Almond Flakes, For Garnishing.
31. You need Fresh Coriander Coarsely Chopped, For Garnishing.

Chicken Korma step by step

1. Prepare the chicken.

   Coat the chicken well with salt, pepper and mushroom powder.

   I am leaving the skins on. You can remove the skins if desired..

2. Transfer into a shallow bowl and cover with cling film.

   Set aside in the fridge until ready to use.

   Prepare the onions..

3. In a skillet or pan over medium heat, add in about 2 inches of oil.

   To check the temperature of the oil, insert a wooden chopstick, if bubbles start forming, the oil is ready for frying.

   Toss the onion slices with corn flour..

4. Make sure the onion is coated well.

   Gently drop into the oil and shallow fry.

   Once the onion starts to brown, remove from heat and drain the oil into a large bowl..

5. Transfer the onion onto a chopping board.

   Chop the onion coarsely and set aside.

   Reserve the oil..

6. Prepare the garlic ginger paste.

   Add ginger, garlic and salt into a mortar.

   Pound until smooth paste forms with a pestle..

7. You can use a food processor if desire. I personally find that mortar and pestle are easier to wash.*

   Remove and set aside..

8. Prepare the chicken korma.

   In a skillet or pan over medium heat, add ghee.

   Once the ghee is melted, add in the chicken skin side down.

   Sear the chicken until the skin is golden brown..

9. Flip. Tilt the skillet and baste the chicken with all the liquid.

   Continue searing until bottom is golden brown as well.

   Remove from heat and set aside on a plate..

10. Using the same skillet or pan, add in 30g of that reserved oil.

    Transfer the cardamon, cloves, cinnamon and bay leaves in a tea bag.

    Over medium heat, add in the tea bag spices..

11. Saute until aromatic.

    Add in chili, coriander powder and sugar.

    Saute until toasty and the sugar has dissolved..

12. Add in the garlic ginger paste, a pinch of white pepper and kewra water.

    Saute until well combined.

    Add in 2 TBSP of the whipped yogurt.

    Using a hand mixer, whip yogurt until light and creamy. Do not over whip..

13. Stir vigorously until well combined.

    Keep adding yogurt, 2 TBSP at time, and stirring until you have about 1 TBSP of yogurt left.

    Reserve the remaining yogurt..

14. At this stage, the oil should start separating from the spices.

    Add in the chicken skin side down.

    Stir lightly to coat the chicken..

15. Turn the heat down to low and bring it to a slow simmer.

    Cover and cook for 20 mins.

    Stir occasionally to prevent burning. Flip the chicken at half way mark..

16. Add the remaining yogurt, ground cashew, the fried onion, nutmeg and mace powder.

    To make ground cashew, simply, blitz cashew in a spice grinder until powder forms.

    Stir to combine well..

17. Depending on your preference for consistency, add cream.

    Stir to combine well.

    You can add in almond flakes and coriander now. Give it a final stir. Taste and adjust for seasoning with salt. Serve as it is..

18. If you would like the same as plated shown in the photos, taste and adjust for seasoning with salt.

    Give it a final stir.

    Dollop the sauce onto serve plates..

19. Place the chicken thighs over the sauce.

    Garnish with almond flakes and coriander.

    Serve immediately..

Chicken Korma - This easy Chicken Korma recipe is made using a spiced yogurt marinade, butter cooked chicken and onions that is lightened with cream. Yes, korma is an Indian Curry dish made with garam masala. It is rich, creamy, full of spices and flavor, and just begs to be soaked up by a piece of fresh naan. Easy Chicken Korma Recipe, a restaurant-style Indian curry with a rich, creamy homemade sauce made with coconut milk and ground almonds. A great chicken dinner recipe for the whole family. Chicken Korma with coconut milk and cashews - a rich and creamy curry that's mildly spiced and easy to make! Serve over cauliflower rice for a hearty and healthy low carb meal! Thank you and good luck