Chicken Korma

Chicken Korma, a treasure from the Mughlai cuisine  ...and a celebration for 100 followers on my blog. A big THANK YOU one and all for the love and on-going support...it wouldn't have been possible without you...
This popular dish of North India is mild, rich and bursting with flavours. Made with meat or vegetables, yoghurt, spices and a creamy paste of nuts (almond and cashew nut). It’s not a very spicy dish. In South India it’s called “Kurma" and is made differently. There are many ways of making this dish. Try this Chicken Korma Recipe when you are bored with standard chicken recipes (‘cos this looks and tastes different). 


My apologies for the bad picture quality. Just as I started clicking photos, my camera decided to act stubborn :( …(but you must try it...it was one pretty reddish curry and it was yummmm!) 

Preparation Time: 10 minutes 

Cooking Time : 30 minutes
Serves : 3

You need:
300 gms chicken breasts
1’’ fresh ginger
8 garlic pods
2tsp garam masala powder
1tsp kashmiri chilli powder (remember it’s not a spicy dish)
1 tsp shahi jeera (black cumin seeds)
3 green cardamoms
2 mace flowers
1tsp coriander powder
8 almonds
8 cashews
5tbsp thick curd
2 medium onions (chopped fine)
3tsp sunflower oil
salt as required
water as required
few coriander leaves (chopped fine)

Step-by-step:

Wash and cube the chicken breasts. Rub a little salt and chilli powder. Keep aside for 10 minutes 

Make a paste(smooth) of ginger, garlic, garam masala, chilli powder, shahi jeera, cardamoms, mace, coriander powder, almonds and cashews

Add the curd to the chicken pieces 

Now rub the ground paste on the chicken and let it marinate for 30minutes 

Heat oil in a deep bottom pan and fry the onions till golden brown 

Add the chicken pieces to the pan (without reducing the heat), stir fry for 5-7 minutes (on each side) 

Add the rest of the masala and give it a toss (now shift to low flame)

Wash the remaining masala with water and pour over the chicken. Mix well, cover and let it simmer for 20-25minutes or till the chicken is fully cooked (I love the aroma! And it gets me hungry) 

Add coriander leaves and cook for another 5 minutes

Serve hot with rice or any Indian bread!

Am so upset that my red curry is looking brown:(
Yours tastefully!!