Chicken Korma
This Pakistani Chicken Korma is a real palate sooth culinary; the blend of some traditional spices with yogurt infuses into the chicken and makes it much more tender. The gravy of this Korma will blow your senses, and it's so much tangy than the rest of the recipes on the internet.
Ingredients
- 1.5 lbs Chicken (0.6Kg)
- 2 Onions
- 1 tsp Garlic paste
- 1 tsp Ginger paste
- 5 Almonds
- ¼ tsp Kewra
- ½ tsp Paprika powder (Kashmiri Red Chili)
- 1 tsp Cumin seeds powder
- 1 tsp Dry coriander powder
- 1 tsp Salt
- 2 Bay leaves
- 1 tsp Korma Masala (Store-bought)
- 3 Green Chilies
- 4 Cloves
- 2 Cardamoms
- ⅓ tsp Fennel seeds
Instructions
- First, heat the oil in a pan and sauté the sliced onions until golden (3-4 mins). Now, Remove those golden onions and transfer them into a food processor.
- Now, toss the garlic-ginger paste into the heated oil and give it a quick stir. Simultaneously, sprinkle in the Garam masala (cumin seeds, fennel seeds, cardamom, cloves, etc.). Adjust the flame to medium and stir for a minute.
- Toss in the chicken and give it a good mix—about a minute to let those rich garam masala flavors soak into the pieces. Then, simmer on a medium flame for 5 minutes.
- Lower the heat and mix in all the ground spices. I added a few drops of water to prevent burning and ensure the spices were absorbed, keeping the meat juicy and tender.
- I throw in 3-4 tablespoons of yogurt to enhance the gravy's texture. Stir the stew thoroughly, ensuring the yogurt's moisture blends seamlessly into the gravy. Allow it to simmer for 6 minutes on medium flame, stirring occasionally and covering with a lid.
- Gravy done! Add the sautéed ground onions, green chilies, and half a glass of water. This water cooks the chicken, balancing the gravy's fluffiness and density. Stir the mix for a minute.
- I toss in minced ginger, almonds, and a dash of Kewra essence for the finishing touch. These ingredients elevate the flavor and aroma of the chicken korma. Let it simmer on low flame for 4-5 minutes.
Video
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