Chicken korma recipe | Chicken korma | Korma recipe
### Chicken Korma Recipe
#### Ingredients:
**For the Chicken:**
- Chicken: 1 kg
- Yogurt: 2 cups
- Red chilli powder: 1 tsp
- Salt: 1 tsp
- Turmeric powder: 1/2 tsp
- Bay leaves: 2
- Cloves: 5
- Black peppercorns: 1/2 tsp
- Ginger & garlic paste: 2 tbsp
- Cinnamon stick: 1
- Green cardamom: 3
- Black cardamom: 2
- Onions: 3 (sliced)
- Green chillies: as needed
- Ginger: for garnish
- Oil: as needed
**For Korma Masala:**
- Cumin seeds (zeera): 1 tsp
- Coriander seeds: 1 tsp
- Cinnamon stick: 1
- Black peppercorns: 1/2 tsp
- Green cardamom: 3
- Fennel seeds (saunf): 1/2 tsp
- Cloves: 5
- Red dry chillies: 2
#### Instructions:
**Prepare the Korma Masala:**
1. In a dry pan, roast the cumin seeds, coriander seeds, cinnamon stick, black peppercorns, green cardamom, fennel seeds, cloves, and red dry chillies until fragrant.
2. Once the spices are aromatic, remove from heat and let them cool down.
3. Grind the roasted spices into a fine powder and set aside.
**Cooking the Chicken Korma:**
1. Heat oil in a large pot over medium heat. Add the sliced onions and fry until they turn golden brown.
2. Remove the fried onions from the oil and place them on a paper towel to drain excess oil. Set aside.
3. In the same oil, add the bay leaves, cloves, black peppercorns, cinnamon stick, green cardamom, and black cardamom. Sauté until fragrant.
4. Add the ginger garlic paste and fry for a minute.
5. Add the chicken pieces and cook until they are about 70% cooked, stirring occasionally.
6. Add the salt, red chilli powder, and turmeric powder. Mix well and cook for another 3-4 minutes.
7. In a blender, blend the fried onions with the yogurt until you get a smooth mixture.
8. Add this onion-yogurt mixture to the chicken, stirring to combine.
9. Now add the prepared korma masala to the pot, mixing everything thoroughly.
10. Cover the pot and let the chicken cook on low heat until it is fully cooked and the gravy thickens, and the oil begins to separate. This should take about 20-25 minutes.
11. Once done, turn off the heat.
**Serving:**
1. Garnish the Chicken Korma with sliced green chillies and julienned ginger.
2. Serve hot with naan, chapati, or rice, and enjoy with raita on the side.
Music:
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0/
Source: incompetech.com/music/royalty-free/index.html?isrc=USUAN1400054
Artist: incompetech.com/
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