Chicken Korma is a rich and creamy curry made with a blend of aromatic spices, yogurt, and nuts. Here’s a traditional recipe to make this delicious dish:
Ingredients:
- Chicken: 1 kg (cut into pieces)
- Yogurt: 1 cup
- Onions: 3 large (finely sliced)
- Garlic paste: 2 tbsp
- Ginger paste: 2 tbsp
- Ghee or oil: 1/2 cup
- Whole spices:
- Cinnamon sticks: 2
- Green cardamom pods: 4-5
- Cloves: 4-5
- Bay leaves: 2
- Black peppercorns: 1 tsp
- Cumin seeds: 1 tsp
- Ground spices:
- Coriander powder: 2 tsp
- Turmeric powder: 1 tsp
- Red chili powder: 1 tsp
- Garam masala: 1 tsp
- Salt: to taste
- Almonds: 1/4 cup (blanched and ground to a paste)
- Cream: 1/4 cup (optional, for extra richness)
- Fresh coriander leaves: for garnish
- Fresh mint leaves: for garnish
Instructions:
- Marinate the Chicken:
- In a large bowl, mix the chicken pieces with yogurt, half of the garlic paste, and half of the ginger paste. Let it marinate for at least 1 hour (overnight is better).
- Fry the Onions:
- In a large, heavy-bottomed pot, heat ghee or oil.
- Add sliced onions and fry until they are golden brown. Remove half of the fried onions and set them aside for garnish.
- Cook the Spices:
- In the same pot, add whole spices (cinnamon, cardamom, cloves, bay leaves, peppercorns, and cumin seeds) to the remaining fried onions. Sauté for a minute until aromatic.
- Add the remaining garlic paste and ginger paste. Sauté until the raw smell disappears.
- Add Chicken:
- Add the marinated chicken to the pot and cook on medium heat until the chicken is browned on all sides.
- Add Ground Spices:
- Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes.
- Add Almond Paste:
- Add the ground almond paste to the chicken and mix well.
- Simmer:
- Cover the pot and let the chicken cook on low heat for about 20-25 minutes, stirring occasionally.
- Add Cream (Optional):
- If using cream, add it now and mix well. Let it simmer for another 5 minutes.
- Finish:
- Add garam masala and mix well. Adjust salt if needed.
- Garnish with the reserved fried onions, fresh coriander leaves, and mint leaves.
- Serve:
- Serve hot with naan, roti, or steamed rice.
Enjoy your delicious Chicken Korma!
