Chicken Korma Recipe

• 분량: 4 servings
• 활동 시간: 20 minutes
• 총 시간: 50 minutes

재료

½ kg (1.2 lbs) chicken (bone-in preferred but boneless is ok) )

¼ teaspoon ground turmeric

3 tablespoons curd (plain yogurt or coconut milk)

1 tablespoon ginger garlic paste (or ½ tbsps. each fine grated)

¾ to 1 teaspoon garam masala (or korma masala)

1 to 1¼ teaspoon Kashmiri red chili powder (less spicy variety, minimum ½ tsp)

½ teaspoon sea salt

1½ tablespoon oil or ghee

2 green cardamoms

1 cup onions (sliced (2 medium yellow onions)

10 whole cashew nuts (or almonds (or use 5 each)

¼ cup curd (plain yogurt or coconut milk)

1 to 2 tablespoon oil or ghee (use as per your preference)

1 small Indian bay leaf (optional)

4 cloves (optional)

2 inch cinnamon (optional)

1 cardamom (optional)

1 to 2 green chilies (slit or chopped (optional, Thai/Indian or serrano peppers)

½ cup hot water (more if needed)

¼ teaspoon salt (adjust to taste)

½ to ¾ teaspoon garam masala

1½ teaspoon coriander powder (ground coriander)

¼ teaspoon Kashmiri red chili powder (optional, for color)

2 tablespoons coriander leaves (cilantro) fine chopped to garnish)

방향

Marinade: To a mixing bowl, add the ingredients mentioned under the tittle Marinade - chicken, yogurt, ginger garlic, turmeric, salt, red chili powder and garam masala. Mix well to coat the chicken with the ingredients. Cover and keep aside.

Make the korma paste: Heat a pan with ghee/oil and add 2 cardamoms and onions. Saute until they turn golden brown and begin to caramelize (not burnt). Add the nuts and cool down. Blend to a smooth paste with yogurt.

Saute chicken: In the same pan, heat ghee/oil and add the optional whole spices - bay leaf, cinnamon stick, cloves and cardamom. When they begin to sizzle, add green chili and chicken. Saute on a medium heat for 5 to 6 mins.

Make Chicken Korma: Add the onion puree, salt, coriander powder, garam masala and chili powder (optional, for deeper color). Stir in the hot water and rise the heat to bring to a boil. Cover and cook on a medium low heat until the chicken is cooked through & you see traces of oil over the korma.

Troubleshooting: If the sauce is too thick to your liking, stir little hot water and simmer. If it is runny cook uncovered on a high heat, for a few minutes until thick. Taste test and adjust salt.

Garnish with coriander leaves. Serve chicken korma with Jeera rice, plain Basmati Rice, Butter Naan, roti or paratha.

영양 정보

• 칼로리: 405 kcal
• 지방 전체: 29 g
• 포화 지방: 6 g
• 콜레스테롤: 98 mg
• 나트륨: 558 mg
• 탄수화물 전체: 8 g
• 식이섬유: 2 g
• 총 당류: 3 g
• 단백질: 26 g