Mint Chicken Korma

Steps Making Recipes Mint Chicken Korma using 25 ingredients and 7 steps

Mint Chicken Korma - Heat the oil in a pan. The blend of cilantro, mint, cardamom, and nutmeg is so spectacular in this Chicken Kofta Korma dish! This is a brilliant way to instill some big flavors in dinner that my whole household enjoys! Heat a large, deep non-stick frying pan over high heat and lightly spray with oil. Transfer to a plate and set aside.

Heat an oiled grill plate over a medium to high heat.

White chicken korma is a mildly spiced, creamy and nutty curry.

You can have Mint Chicken Korma using 25 ingredients and 7 steps. Here is how you achieve that.

Ingredients cook Mint Chicken Korma

1. Prepare 250 Grams Chicken.
2. It's 1/2 Bunch Mint leaves.
3. Prepare 1/2 Bunch Coriander leaves.
4. It's 1 Ginger (grated) Slice.
5. You need 4 Cloves Garlic (grated).
6. You need 6 Peppercorns.
7. It's 1/2 Tablespoon Turmeric powder.
8. It's 1/2 Cup Yoghurt.
9. You need 1/2 Tablespoon Coriander powder.
10. Prepare 1 Green chilli (chopped).
11. Prepare 3 Tablespoons Lemon.
12. Prepare 6 Tablespoons Coking oil.
13. It's 1 Onion (sliced) Big.
14. It's 6 Tablespoons Yoghurt.
15. Prepare 2 Cloves.
16. Prepare 1 Bay leaf.
17. You need 1/2 Cinnamon stick.
18. It's 1/2 Tablespoon Cumin seeds.
19. Prepare 1 Ginger (grated) Slice.
20. You need 3 Cloves Garlic (grated).
21. You need 1 Tomato (chopped).
22. You need 1/2 Tablespoon Red chilli powder.
23. Prepare 1/2 Tablespoon Cumin powder.
24. It's 1/4 Tablespoon Mango powder.
25. Prepare 1/2 Tablespoon Garam masala.

Mint Chicken Korma step by step

1. Wash the mint and coriander leaves thoroughly and chop them finely. Mix them with ginger, garlic yoghurt, turmeric powder, green chillis, coriander powder and lemon juice. Make well into a paste and marinate the chicken in this mixture for at least 1 hour (maximum 4 hours)..
2. Heat 3 tsp. oil in a pan and fry sliced onions until light brown and crisp. Take them out in another bowl (without the oil) and let it cool. Add yoghurt to the onions and keep aside..
3. In the same pan, add the whole spices: cinnamon, cloves, bay leaf and cumin seeds. Mix well and let cook for about 2 minutes. Now add the marinated chicken and coat it well with the spices. Cook on high heat for about 2 minutes and then transfer it to another bowl and keep aside..
4. Add the remaining oil in the same pan and add the dried spices: red chilli powder, cumin powder, mango powder and garam masala on a medium flame and add ginger and garlic. Cook for about a minute. Then add chopped tomatoes and sprinkle salt. Let it cook till the tomatoes turn tender..
5. Add a little water to the pan and bring it to a boil over medium heat. (Skip this step if you don't want to have more curry: if you like more drier version)..
6. Now add the chicken to the pan and mix well. Let it cook for about a minute. Add the onions and yoghurt mix to the pan and mix everything well. Cover the pan and let it cook for about 15 minutes on medium flame..
7. Remove cover and let it cook for another 5 minutes on low heat. Turn off heat and serve hot with plain/jeera rice or roti/paratha/naan..

Mint Chicken Korma - One of the best korma recipes I have prepared in recent times. Made for a wonderful side with Chicken Dum Biryani that I prepared on Sunday. The key to this recipe, which has its origins in the hill station of Tamil Nadu, is coconut, mint and coriander leaves which lends a greenish brown shade and infuses the korma with a mild sweet herby flavor, filling the kitchen with an aroma that is. Season the chicken lightly with salt and black pepper. Return all the chicken to the pot. Add the chicken stock, coconut milk and cinnamon sticks. It originated in the Indian subcontinent during the Mughal Era & later became immensely popular across the world. Thank you and good luck