Chicken Korma Recipe
The word korma is derived from the Urdu word qorma which means to braise. The braising technique is what gives the korma its unique flavour. The origins of the korma lie in the Mughlai cuisine. The korma featured in Mughal courts during the 16th century when they settled in the Indian sub-continent. The use of certain spices as well as yoghurt to marinate the dish makes a whole lot of difference. From vegetables to meat, anything can be added to a korma. It is thick and rich in flavour and white korma was a popular dish in the court of Shah Jahan. A mughlai curry, from the northern part of the Indian sub-mainland is prepared with some sweet and flavourful spices that's an absolute treat to your taste buds. Seek this amazing and delicious made with some rich ingredients and serve it with some pulao for your coming dinner party.
ingredients serve
Ingredients for Chicken Korma Recipe
- 750 gram Chicken
- 12 gram Salt
- 25 gram Ghee
- 30 gram vegetable oil
- 3 piece bay leaves
- 1 piece black cardamom
- 3 piece green cardamom
- 1 piece Cinnamon
- 3 piece Cloves
- 7 gram coriander powder
- 7 gram kashmiri red chilli powder
- 8 gram Sugar
- 15 gram Ginger
- 15 gram Garlic
- 1/2 teaspoon pepper
- 2 teaspoon kewra water
- 225 gram Yoghurt
- 15 gram cashew powder
- 75 gram Onions
- 1 teaspoon cornflour
- 1/2 teaspoon nutmeg and mace powder
- As required fresh cream
- flakes Almond
Directions: Chicken Korma Recipe
Steps To Prepare
- STEP 1.For the marination of the chicken, make sure that ingredients are measured properly.
- STEP 2.Source fresh cream before hand.
Cooking Directions
- STEP 1.Marinate the chicken with salt.
- STEP 2.Mix coriander powder and red chili powder. Crush pepper with roasted nutmeg, crush ginger garlic and grind cashews into a powder and chop some almonds.
- STEP 3.Fry onions slices with corn flour for barista. Heat a pan and add ghee to fry the chicken. Set aside.
- STEP 4.Heat oil and ghee, add black cardamom, green cardamom, cloves, cinnamon and bay leaves. Add the spices mixture prepared before.
- STEP 5.Mix well and add ginger garlic paste. Add pepper, kewra water and yogurt to this and mix everything well.
- STEP 6.Add the fried chicken, give it a nice stir and cook for 20 minutes on low heat and cover it.
- STEP 7.Add rest of the yogurt and mix well. Add cashew nuts powder, barista nutmeg powder, almonds and fresh cream to it.
- STEP 8.Cook it for a few minutes over low heat and enjoy.
Storage And Serving Method
- STEP 1.Serve the chicken korma with some roomali roti or a side of rice with a garnish of fried onions.
value
Current Totals
- Fat150g
- Protein147g
- Carbs55g
- Fiber24g
MacroNutrients
- Carbs55g
- Protein147g
- Fiber24g
Fats
- Fat150g
Vitamins & Minerals
- Calcium496mg
- Iron18mg
- Vitamin A447mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B344mg
- Vitamin B63mg
- Vitamin B9139mcg
- Vitamin B12< 1mcg
- Vitamin C18mg
- Vitamin E11mg
- Copper3mcg
- Magnesium413mg
- Manganese22mg
- Phosphorus1625mg
- Selenium149mcg
- Zinc14mg