Chicken Korma Recipe with TIPS, How To Make Chicken Korma Curry
Chicken Korma recipe is one of the delicious creamy yoghurt-based recipes. This recipe can be prepared in various ways, today I prepared in Andhra style.
It is prepared by adding cashew paste and other nutritional ingredients. It goes well with pulao or jeera rice.
Chicken Korma is usually made with yoghurt and blend of spices to get rich gravy. Whether it is vegetarian or non-vegetarian recipes they have rich aroma and flavour of spices.
In order to get rich gravy, we have added cashew and blend of spices along with onion paste which is fried to a golden brown and then made paste.
While marinating chicken, we have used only fewer ingredients like ginger garlic paste, yoghurt, salt and turmeric powder to make it tender while cooking.
Tips to make Chicken Korma Recipe perfect:
- Marinating chicken will not only make it tender but also helps in absorbing spices.
- Instead of adding dry coconut, you can also add fresh coconut to make a paste.
- To get creamy flavour we add curd/yoghurt, this recipe tastes good when we add sweet yoghurt.
- In our recipe we have fried onions to a golden brown and then made a paste, fried onion paste elevates the flavour of our recipe.
- We can substitute cashew with sesame seeds and make a paste.
You may also like my other non-vegetarian recipes:
Yeung chow chicken fried rice.
Chicken Korma Recipe, How To Make Chicken Korma, Chicken Kurma
Chicken Korma Recipe is one of the delicious creamy yoghurt-based recipes. This recipe can be prepared in various ways, today I prepared in Andhra style.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 1450 kcal
Ingredients
- Chicken – 500 gms.
- Salt – 1 ½ tbsp.
- Turmeric powder – ½ tbsp.
- Red chilli powder – 1 tbsp.
- Ginger garlic paste – 1 tbsp.
- Curd – 1 cup
- Cinnamon sticks – 5 inch
- Cloves– 6 No.
- Green Cardamom – 3 Nos.
- Black peppercorns – ½ tbsp.
- Cashew – 2 tbsp.
- Oil – 7 tbsp.
- Onions – 1 bowl 3 large sizes, sliced to thin wafers
- Bay leaf – 2 No.
- Mint leaf – 2 tbsp.
- Dry coconut powder – 2 tbsp.
- Water – required qty.
- Coriander powder – 1 tbsp.
- Coriander leaves – 2 tbsp.
Instructions
- Clean chicken and add turmeric powder, salt, ginger-garlic paste, red chilli powder and curd.
- Mix well, marinate for 30 minutes to an hour with lid covered in a refrigerator.
- Let’s prepare spices to the gravy. Dry roast cinnamon sticks, green cardamoms, cloves, cashew and pepper corn in low to medium temperature. Let them cool.
- Slice onions into thin pieces, heat oil in a pan and fry onions to golden brown on medium temperature, drain excess oil and keep aside to cool.
- In remaining oil add few cinnamon sticks, cloves, bay leaf and cardamom and sauté for a while.
- Add marinated chicken and close the lid. Cook for 10 minutes till pieces become soft.
- While chicken is being cooked, let’s prepare spice paste. Add fried onions and make a paste of it.
- Add cashew and other spices in a grinder and make soft-paste by adding adequate water.
- Open the lid, stir pieces and add yoghurt cream, onion paste and cashew paste. Mix well.
- Add dry coconut powder, mint leaves and add little water to acquire soft gravy.
- Cook for 2 minutes so that you get soft gravy, sprinkle coriander powder so that gravy thickens.
- Garnish with coriander leaves and serve Chicken Korma Recipe hot with steam rice or with Indian bread like chapati or paratha.
Recipe Video
How to make Chicken Korma Recipe:
- Clean chicken and drain excess water. Sprinkle salt, turmeric powder, red chilli powder and ginger garlic paste.
- Add curd and mix all ingredients and marinate chicken for an hour.
- Dry roast 3-inch cinnamon stick, 4 cloves, 2 green cardamom and black peppercorns.
- Add cashew and roast for a while and transfer to another bowl, let them cool.
- In the same pan heat oil and fry onion pieces to a golden brown, remove excess oil and transfer to another plate, keep aside.
- Add 2 cloves, 2 cinnamon sticks, one green cardamom and bay leaves in the leftover oil and fry for a second.
- Put marinated chicken and cook for 10 minutes with lid covered.
- Meanwhile, let’s make a paste of spices. Put cashew and spices in a blender and blend to a coarse powder.
- Add little water and blend further to get a smooth paste.
- In the same blender add fried onions and blend to paste.
- Open the lid and add ½ cup yoghurt cream and cashew paste mix all ingredients.
- Add mint leaves, dry coconut powder, blended onion paste and mix well.
- Pour little water and coriander powder, mix well and cook for 2 minutes with lid covered to get a thick gravy.
- Garnish Chicken Korma recipe with coriander leaves and serve hot.
