Chicken korma
- Marinade Ingredients
- 500 grams chicken (bone-in)
- 1/4 tsp ground turmeric
- 3 tbsp plain yogurt or coconut milk
- 1 tablespoon ginger-garlic paste (ground or crushed in equal quantities 3⁄4 to 1 teaspoon garam masala or korma masala)
- 1/4 tsp red chili powder (less spicy variety, minimum 1⁄2 tsp)
- 1/2 tsp salt
- To saute & blend
- 1/2 tbsp oil
- 2 green cardamoms
- 1 cup onions sliced (2 medium)
- 6 cashews
- 4 almonds (or substitute with cashews 1⁄4 cup plain yogurt or coconut milk)
- For chicken korma gravy
- 1 tablespoon oil
- 1 small bay leaf (optional 4 cloves (optional))
- 2- inch cinnamon (optional)
- 1 cardamom (optional)
- 1 to 2 green chilies slit or chopped (optional)
- 1/2 cup water (more if needed)
- 1/4 tsp salt (adjust to taste)
- 1/2 tsp garam masala
- 1/2 tsp coriander powder (ground coriander)
- 1/4 tsp red chili powder (optional, for color)
- 3 tbsp coriander leaves (cilantro chopped)
- To the same pan, add 1 tablespoon oil and heat it.
- Optional – Saute whole spices – bay leaf, cinnamon stick, cloves and cardamom in oil for a min.
- Add green chilli and marinated chicken. Saute on a medium heat until the raw smell of ginger garlic paste goes away and this takes about 5 to 6 minutes.
- Then add the onion nut puree. Pour 1⁄2 cup water and mix well.
- Add salt, coriander powder and garam masala. If needed you can also add more chili powder for color.
- Mix well. Cover and cook on a low flame until chicken is cooked to tender.
- Cook further till the gravy reaches a desired consistency. If it is too thick then pour some hot water to bring it to consistency.
- Garnish with coriander leaves.
- Serve chicken korma with jeera rice, plain basmati rice, butter naan, roti or paratha. NUTRITION (estimation only)
Calories: 405kcal | Carbohydrates: 8g | Protein: 26g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 558mg | Potassium: 398mg | Fiber: 2g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 6.4mg | Calcium: 80mg | Iron: 1.9mg