Chicken korma recipe | Indian chicken korma recipe

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. In a bowl, mix the chicken with the yogurt, ginger garlic paste, turmeric, salt, red chili powder and garam masala. Cover and set aside.
2. Heat ghee or oil in a pan, add 2 cardamom pods and the onions. Sauté until golden brown and beginning to caramelize, not burnt. Add the cashews and let cool. Blend to a smooth paste with the yogurt.
3. In the same pan, heat ghee or oil and add the optional whole spices: bay leaf, cinnamon, cloves and cardamom. When they sizzle, add the green chilies and the chicken. Sauté over medium heat for 5 to 6 minutes.
4. Add the onion paste, salt, coriander powder, garam masala and chili powder (optional, for deeper color). Stir in the hot water and raise the heat to bring to a boil. Cover and cook over medium-low heat until the chicken is cooked through and oil shows on the surface of the korma.
5. If the sauce is too thick, stir in a little hot water and simmer. If it is thin, cook uncovered over high heat for a few minutes until thickened. Taste and adjust salt.
6. Garnish with coriander leaves.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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