Chicken Korma
Chicken korma is one of the special Mughal dishes prepared for the kings and royalties during Mughal period. It is a creamy and spicy and very tempting North Indian dish. Chicken korma is yellowish in color and a great blend of lots of Indian herbs and spices. It is cooked with onion, garlic, tomatoes, yogurt and spices and to enhance the flavor of the dish it is simmered in a creamy fragrant korma sauce which is made with cashew nuts, almonds, poppy seeds and yogurt. Chicken korma is a delicious dish which can be enjoyed with many varieties of Indian breads.
Chicken korma is one of the special Mughal dishes prepared for the kings and royalties during Mughal period. It is a creamy and spicy and very tempting North Indian dish. Chicken korma is yellowish in color and a great blend of lots of Indian herbs and spices. It is cooked with onion, garlic, tomatoes, yogurt and spices and to enhance the flavor of the dish it is simmered in a creamy fragrant korma sauce which is made with cashew nuts, almonds, poppy seeds and yogurt. Chicken korma is a delicious dish which can be enjoyed with many varieties of Indian breads.
Ingredients:
2 Pounds chicken thighs or boneless breast
or boneless thighs (any preferred cut)
2 Medium size onions
1 Tablespoon minced garlic
¼ Cup of tomato sauce or
2 medium ripe tomato – pureed
3 Tablespoons of plain yogurt
2 Teaspoons coriander powder
½ Teaspoon red chili powder or to your taste
½ Teaspoon turmeric powder
½ Teaspoon garam masala
2 Small Bay leaves
3 Tablespoons vegetable oil
1 Tablespoon fresh grated ginger
1 Medium green chili- fine chopped-
(remove the seeds & membrane to reduce the heat)
¼ Cup chopped coriander leaves
2 Teaspoon salt or to your taste Cooking measurement conversion
3 Cups of water Measurement converter
2 Pounds chicken thighs or boneless breast
or boneless thighs (any preferred cut)
2 Medium size onions
1 Tablespoon minced garlic
¼ Cup of tomato sauce or
2 medium ripe tomato – pureed
3 Tablespoons of plain yogurt
2 Teaspoons coriander powder
½ Teaspoon red chili powder or to your taste
½ Teaspoon turmeric powder
½ Teaspoon garam masala
2 Small Bay leaves
3 Tablespoons vegetable oil
1 Tablespoon fresh grated ginger
1 Medium green chili- fine chopped-
(remove the seeds & membrane to reduce the heat)
¼ Cup chopped coriander leaves
2 Teaspoon salt or to your taste Cooking measurement conversion
3 Cups of water Measurement converter
Boneless chicken thighs
|
Ingredients for gravy
|
Ingredients for korma sauce:
1/8 Cup of raw cashew halves (1 oz)
1/8 Cup of skinned almonds (1 oz) or substitute with skin almonds
1 Tablespoon poppy seeds (Optional)
½ Cup of plain yogurt
½ Cup of heavy cream (substitute with whole milk or 2% milk)
1/8 Cup of raw cashew halves (1 oz)
1/8 Cup of skinned almonds (1 oz) or substitute with skin almonds
1 Tablespoon poppy seeds (Optional)
½ Cup of plain yogurt
½ Cup of heavy cream (substitute with whole milk or 2% milk)
Almonds, Cashews & Poppy seeds
|
Cream and Yogurt
|
Directions to cook chicken:
1. Wash and clean the chicken take all the access fat out.
2. Cut the chicken breast or boneless thighs into pieces, or if you prefer to cook
Chicken with bones then just clean the chicken and take the skin out. Keep it
aside.
1. Wash and clean the chicken take all the access fat out.
2. Cut the chicken breast or boneless thighs into pieces, or if you prefer to cook
Chicken with bones then just clean the chicken and take the skin out. Keep it
aside.
Wash the Chicken pieces
|
Cut the Chicken Pieces
|
3. Mince the onions and garlic in the chopper or grind them in the blender.
Mixture should be coarse.
Mixture should be coarse.
Chicken pieces
|
Mince onion and Garlic
|
4. On high heat add the oil in a nonstick frying pan or heavy bottom stainless steel
pan, and add minced onions and garlic and sauté, while periodically stirring.
Onions will have a lot of water so for the first 8 to 10 minutes keep the heat
high so that all the onion water evaporates quickly.
5. While onion mixture cooks add the tomato to the same food chopper or blender
and puree.
Add oil, minced onion & Garlic & fry
|
Puree Tomatoes
|
6. Once all the water evaporated from the onions reduce the heat to medium and
cook for 8 to 10 minutes or until onions become brown.
7. Add coriander powder, red chili powder, turmeric powder and mix with fried
onions and fry for few seconds.
Onion become light brown
|
Add Coriander powder, Red chili powder & Turmeric powder & fry
|
8. Add tomato puree and yogurt. With the tomato puree and yogurt onion masala
become watery turn the heat to high for 2 to 3 minutes, so that water
evaporates quickly and then turn the heat down.
become watery turn the heat to high for 2 to 3 minutes, so that water
evaporates quickly and then turn the heat down.
Mix spices with fried onions & fry
|
Add Tomato puree
|
9. Frequently keep stirring the onion masala, once all the water evaporated and
you see the oil in the pan that means onion masala is done.
you see the oil in the pan that means onion masala is done.
Add Yogurt and mix
|
Onion masala is done
|
10. Add Chicken in the pan, with the spatula mix Chicken with the onion masala.
Add bay leaves, salt and 3 cups of water, mix everything together, cover the
pan and cook on medium heat.
Add bay leaves, salt and 3 cups of water, mix everything together, cover the
pan and cook on medium heat.
Add Chicken in onion masala
|
Add water & mix Chicken with onion masala
|
11. Periodically stir the chicken and keep turning upside down so that all the
onion masala coats the chicken well.
12. Cook for 15 minutes or longer until chicken become tender, add grated
ginger, chopped green chilies, garam masala, and mix and cook for 2 to 3
minutes.
onion masala coats the chicken well.
12. Cook for 15 minutes or longer until chicken become tender, add grated
ginger, chopped green chilies, garam masala, and mix and cook for 2 to 3
minutes.
Cover the pan and cook
|
Add grated ginger, chopped green chilies and Garam masala
|
13. Now add korma sauce mix and simmer for 6 to 8 minutes. Turn the stove off.
(see below for korma sauce)
14. When ready to serve remove bay leaves and transfer chicken into serving
dish and garnish with chopped coriander leaves.
(see below for korma sauce)
14. When ready to serve remove bay leaves and transfer chicken into serving
dish and garnish with chopped coriander leaves.
Add korma sauce
|
Mix korma sauce with chicken & gravy
|
Chicken korma is ready
|
Chicken Korma
|
Directions for making korma sauce mix:
1. Soak the almonds, cashew nuts, and poppy seeds in warm water for at least
half an hour.
2. Once almonds are soaked remove the skin.
2. In a blender add soaked cashew nuts, peeled almonds, Poppy seeds, yogurt
and heavy cream and grind them to a smooth sauce.
3. If you have a coffee grinder or nut grinder then instead of soaking the nuts
you can dry grind the nuts and make the powder, then mix the powder with
yogurt and heavy cream and make a smooth sauce.
Soak the nuts & Poppy seeds
|
Add all the ingredients in grinder
|
Grind nuts to make smooth sauce
|
Korma sauce
|
Tips:
1. If cooking chicken with bones it might take 20 minutes or longer to become
tender and you need to add more water.
2. If you are watching your calories then substitute heavy cream with 2 % or
whole milk
3. If you have time and wish to marinate the chicken then follow the
direction:
Ingredient for marinade:
½ Cup thick plain yogurt (Hung yogurt or Greek yogurt)
1 Teaspoon minced garlic
½ Tablespoon minced ginger
½ Teaspoon salt or to your taste
½ Teaspoon red chili powder or to your taste
¼ Teaspoon turmeric powder
Direction to marinate the chicken:
1. Wash and clean the chicken take all the access fat out.
2. Cut the chicken breast or boneless thighs into pieces, or if you prefer to cook
chicken with bones then just clean the chicken and take the skin out.
3. Place the chicken in the bowl, tilt the bowl and keep a support under the bowl
to keep it tilted for a while so that all the water from chicken drains out,
otherwise marinade gets watery.
4. In a bowl add yogurt and all the above ingredient and mix.
5. Add the chicken in yogurt paste and mix every together, cover the bowl and
place it in refrigerator and marinate for at least 2 hours.
1. If cooking chicken with bones it might take 20 minutes or longer to become
tender and you need to add more water.
2. If you are watching your calories then substitute heavy cream with 2 % or
whole milk
3. If you have time and wish to marinate the chicken then follow the
direction:
Ingredient for marinade:
½ Cup thick plain yogurt (Hung yogurt or Greek yogurt)
1 Teaspoon minced garlic
½ Tablespoon minced ginger
½ Teaspoon salt or to your taste
½ Teaspoon red chili powder or to your taste
¼ Teaspoon turmeric powder
Direction to marinate the chicken:
1. Wash and clean the chicken take all the access fat out.
2. Cut the chicken breast or boneless thighs into pieces, or if you prefer to cook
chicken with bones then just clean the chicken and take the skin out.
3. Place the chicken in the bowl, tilt the bowl and keep a support under the bowl
to keep it tilted for a while so that all the water from chicken drains out,
otherwise marinade gets watery.
4. In a bowl add yogurt and all the above ingredient and mix.
5. Add the chicken in yogurt paste and mix every together, cover the bowl and
place it in refrigerator and marinate for at least 2 hours.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
|
|
|
|
Other recipes:
Chicken curry Chicken franike (wrap)
Butter chicken Chicken keema with spinach
Chicken tikka masala Chicken kebabs
Beef frankie (Wrap) Paneer frankie (Wrap)
Boiled white rice Chappatis (Pulkha or Roti)
Chicken curry Chicken franike (wrap)
Butter chicken Chicken keema with spinach
Chicken tikka masala Chicken kebabs
Beef frankie (Wrap) Paneer frankie (Wrap)
Boiled white rice Chappatis (Pulkha or Roti)
Copyright © 2011 www.northindiancooking.com, All Rights Reserved
