SIMPLE CHICKEN KORMA RECIPE | QUICK & EASY CHICKEN KORMA RECIPE | CHICKEN KORMA RECIPE

By Spice Eats · 60 min

Ingredients

Instructions

1. Fry the sliced onions until golden, then remove and cool. Blend them to a smooth paste with 8 cashew nuts, adding 2 tablespoons of water if needed.
2. Whisk the curd, add the turmeric, chilli powder, coriander powder and garam masala, mix well and set aside.
3. Heat the oil in a kadhai. Add the whole spices and bay leaves, stir until they sputter, then add the ginger-garlic paste and fry on medium heat for 2-3 minutes until the raw smell goes.
4. Add the chicken pieces and fry on high to medium heat for 5 minutes.
5. On low heat, add the curd mixture and keep mixing for about 5 minutes until cooked. Add salt to taste.
6. Add the onion-cashew paste and fry for 7-8 minutes, until the oil separates. Add one cup of water, mix, cover and cook on low heat for 15-20 minutes.
7. Uncover, stir in the kewra water and simmer for 2-3 minutes.
8. Serve hot with roti or rice.

Summarized from Spice Eats's video. Watch it for the details.

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