Chicken Korma

By Hari Ghotra · 75 min

Ingredients

Instructions

1. Crumble the saffron into a small bowl, add the milk and leave it to steep.
2. Crush the coriander seeds, salt and peppercorns in a pestle and mortar.
3. Add the roughly chopped ginger and garlic and pound into an aromatic paste.
4. Put the chicken in a large bowl, add the yoghurt, gram flour, turmeric and the paste. Stir well, cover and marinate for an hour or longer if possible.
5. Heat the ghee in a pan, add the cloves, cardamom, cassia and dried red chillies, and fry for a few minutes until fragrant.
6. Add the minced onions and fry gently on a medium heat for about 10 minutes, until they just begin to brown.
7. Add the marinated chicken and stir-fry on a medium heat for about 5 minutes.
8. Cover the pan, lower the heat and cook for about 15-20 minutes.
9. Stir in the creamed coconut, ground almonds and ground poppy seeds, and stir until the sauce thickens.
10. Raise the heat and simmer until the chicken is tender and the sauce has thickened to your liking. Stir in the saffron milk and take the pan off the heat.
11. Stir in the garam masala and chopped coriander. Add a squeeze of lemon juice if you like, then serve.

Summarized from Hari Ghotra's video. Watch it for the details.

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