Chicken Khorma
Chicken Khorma is a slow-cooked dish using chicken, yogurt, and spices to create a rich and flavorful curry.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken (cut into medium pieces) | 1 | Kilogram |
| Yogurt (whole milk based, whisked) | 250 | Milliliters |
| Onion (large, thinly sliced) | 3 | Count |
| Garlic (minced) | 6 | Clove |
| Ginger (grated) | 2 | Tablespoon |
| Ghee (melted) | 100 | Grams |
| Coriander Powder | 2 | Tablespoon |
| Cumin Powder | 1 | Tablespoon |
| Turmeric Powder | 1 | Teaspoon |
| Red Chili Powder (adjust to taste) | 1 | Teaspoon |
| Garam Masala | 1 | Teaspoon |
| Salt (adjust to taste) | 2 | Teaspoon |
| Water | 500 | Milliliters |
| Almonds (blanched and ground to paste) | 50 | Grams |
| Cardamom Pods (crushed) | 4 | Count |
| Cinnamon Stick | 1 | Inch |
| Bay Leaf | 2 | Count |
| Cloves | 4 | Count |
Instructions
- Heat ghee in a large pot over medium heat. Add cardamom, cinnamon, bay leaves, and cloves. Sauté until fragrant.
- Add sliced onions and sauté until golden brown.
- Add minced garlic and grated ginger. Cook for 2 minutes.
- Add chicken pieces and cook until they are browned on all sides.
- Stir in coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Cook for 5 minutes.
- Add whisked yogurt and almond paste. Mix well and cook for another 5 minutes.
- Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
- Stir in garam masala and cook for an additional 5 minutes.
- Adjust seasoning if necessary and serve hot with rice or naan.
Prep
- Thaw chicken if frozen
- Blanch and grind almonds to paste
Kitchen equipment
Spice GrinderLarge Heavy-bottomed Pot