Chicken Korma

Chicken Korma

Its a mid week and I was wondering if I could make a nice curry to get in mood for the weekend, and what is better than a Mughlai recipe, and what better than a typical Mughlai chicken recipe? So to set the ball rolling, I made Chicken Korma today using ingredients like coconut and almond paste, a truly rich gravy came out as a result, which depicts the heritage of Mughal Empire. India has had these recipe for ages and everyone of us would have tasted this at some point in restaurants or parties, so let’s make this Chicken Korma today in your own kitchen and feel the rich and mouth watering taste. You can easily use this Chicken Korma Recipe and enjoy a wholesome meal with your family and get ready for another great weekend in the offering.

Ingredients

(serves 4)

  • Chicken – 1 kg
  • Mustard Oil – 4 tbsp
  • Onion – 4 (cut in small pieces)
  • Tej Patta – 1
  • Badi elaichi – 4
  • Kali mirch – 1 tsp
  • Laung – 3/4
  • Salt to taste
  • Dahi – 1/2 cup
  • Dhania powder – 2 tsp
  • Red chili powder – 1 tsp
  • Coconut grated – 1/2 cup
  • Almond paste – 1/4 cup
  • Dhania leaves for garnishing

Method of Preparation

Preparation time: 15 min

Cooking time: 45 min

  • Take oil in a kadhai and add tej patta, laung, badi elaichi and kali mirch.
  • Add onions and fry till golden brown.
  • Add all dry masala and salt for fry for a min.
  • Add chicken and dahi and cook till nearly done.
  • Add coconut and almond paste and fry for another 5 min (add water as needed)
  • Garnish with dhania leaves.
  • Serve hot with roti/ naan.