Chicken Korma
Chicken Korma is a slow-cooked dish with chicken, spices, and yogurt, resulting in a rich and flavorful curry.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken (cut into pieces) | 1 | Kg |
| Yogurt (whole milk based) | 200 | Grams |
| Onion (thinly sliced) | 3 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Tbsp |
| Ghee (for cooking) | 3 | Tbsp |
| Almonds (blanched and ground) | 50 | Grams |
| Coconut Milk (canned) | 200 | Milliliters |
| Coriander Powder | 2 | Tsp |
| Cumin Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Cilantro (chopped for garnish) | 1 | Bunch |
Instructions
- Marinate the chicken with yogurt, garlic, ginger, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Set aside for at least 1 hour.
- Heat ghee in a large pot over medium heat. Add the sliced onions and sauté until golden brown.
- Add the marinated chicken to the pot and cook until the chicken is browned on all sides.
- Stir in the ground almonds and coconut milk. Mix well and bring to a simmer.
- Cover the pot and let the chicken cook on low heat for about 30 minutes, stirring occasionally.
- Add garam masala and adjust salt to taste. Cook for another 5 minutes.
- Garnish with chopped cilantro before serving.
Prep
- Marinate the chicken at least 1 hour before cooking.
Kitchen equipment
Blender or Food ProcessorLarge Pot With Lid