Hello everybody ! Hope you are having a great week.
Chicken Korma is one of those recipes which acts like a bridge between restaurant style special occasion recipes and simple home style cooking. This is one of my favorite Chicken recipes to prepare for a special Sunday lunch.
The recipe is not too spicy, still enough to satisfy spice lovers like us. The yogurt based gravy makes it a good choice during this hot and humid weather. The recipe is easy to prepare, needs a little more time and ingredient than everyday recipes, but the end result is a super delicious chicken dish.
Lets get started !!
Preparation Time : (overnight)
Clean the chicken pieces well. Place them over a paper towel to soak all water. Once dry remove the paper towel.
Take a big mixing bowl. Add chicken pieces into the bowl. Now add onion paste, ginger and garlic paste, yogurt, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder, salt and 2 tablespoon oil. Coat the chicken pieces uniformly.
Now add marinated chicken pieces along with the whole marination spices into a ziplock bag. Keep the marinated chicken bag overnight.
Cooking Time : 1 hour
- Chicken – 800g, comparatively large pieces with bone
- Onion – 2 large onions, roughly chopped, prepare a smooth paste
- Garlic – 10, roughly chopped
- Ginger – 3 inch, roughly chopped, prepare a smooth ginger garlic paste
- Tomato – 2 large, roughly chopped, prepare a smooth paste
- Green chilli – 6, roughly chopped
- Fresh coriander leaves – 4 tablespoon
- Dry Bay Leaf – 2
- Cinnamon Sticks – 2, small
- Green cardamoms – 4 to 6
- Yogurt – 1 cup, about 8 tablespoons
- Turmeric powder – 2 teaspoon
- Red chilli powder – 2 tablespoon
- Cumin powder – 1 tablespoon
- Coriander powder – 1 tablespoon
- Garam Masala powder – 1 tablespoon
- Clarified Butter (ghee) – 1 tablespoon, melted
- Fresh Cream – 2 teaspoon
- Salt – as required
- Oil – 6 tablespoon, I used Refined Soybean oil
- Take out the marinated chicken from the fridge before cooking. Let the chicken come to room temperature.
- Heat remaining oil in a wok. In the meantime, roughly brush out the marination from the chicken pieces.
- When the oil is completely hot, add chicken pieces one by one into the oil. Shallow fry the chicken pieces on all sides. Take them out in a plate.
- In the same oil, add dry bay leaf, cinnamon sticks and cardamoms.
- As soon as the whole spices begin to splutter, add the whole marination. Keep stirring until the onion paste mixture turns golden brown.
- Add tomato paste. Keep stirring until the raw smell of tomato is gone.
- Now add shallow fried chicken pieces. Mix well with the spices.
- Turn the flame to medium. Cover the wok with a lid. Let the chicken cook in its own juice. Stir occasionally so that the spices don’t stick to the bottom of the wok.
- When the chicken is half done, add 2 cups warm water. Stir and mix well. Cover with the lid again. You may add little more warm water later if required.
- Once the chicken is completely done, add fresh coriander leaves and clarified butter (ghee). Give it a stir.
- Check the consistency of the gravy. It should neither be too thick nor too runny. If it is very watery, increase the flame and let the water dry up until it reaches the desired consistency. Turn the flame off once done.
- Add fresh cream on top. Give the dish some standing time.
Serve Chicken Korma hot with Fried Rice, Kulcha, Naan or Tandoori roti.
I served Chicken Korma with Sweet Yellow Rice (Basonti Pulao) and buttermilk (chanch).