Chicken Korma
When I first started cooking, Butter chicken was my go-to Indian curry to have with naan or paratha or any Indian roti. Because that was the only Indian curry I knew to make. I wanted to learn some new dishes and I tried so many over time. Some recipes turned out really good and some recipes were not. This Chicken Korma recipe is definitely a keeper because one, it’s sooo delicious and two, I always have these ingredients in my pantry. The initial Chicken Korma recipe is from a youtube channel called “food passion with Kulsum” and this is my version of that recipe.
Description
The best chicken curry to satisfy your spice cravings.
Ingredients
- 1 pound Chicken pieces (Bone in skin removed)
- 1 1/2 cup thinly sliced onions
- 3/4 cups full fat plain yogurt/ curd
- 1 tomato sliced
- 2 tablespoons ginger garlic paste
- 1/4 cup cashews (soaked in water for 2 hours)
- 1 cup fresh milk
- 1/2 teaspoon sugar
- salt to taste
- 1/2 cup oil
- 1 /2 teaspoon cumin seeds
- 4 cloves
- 4 cardamom
- 1 piece of cinnamon
- 2 bay leaves
- 1 tablespoon chili powder
- 1 tablespoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
Whole Spices
Ground Spices
Instructions
- Heat oil in a pan. Add onion and fry until they are golden brown. Take the onions out and put on a tissue paper to dry out excess oil.
- Turn the heat to low. Add all the whole spices, ginger-garlic paste, and tomato. Fry until they are mushy.
- Add all the ground spices, salt, and sugar. stir and add chicken pieces and mix together. Cover and let it cook
- Meanwhile make a puree with yogurt, fried onions, and soaked cashews.
- Add the puree to the chicken and mix everything together. Cover and cook for few mins.
- Add milk, stir, cover, and cook for about 10mins more mins or until oil appears on the top. If you like more gravy add a bit more milk
Notes
You can find the korma recipe by "Food passion with Kulsum" here
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