If you also like Mughlai food, then this recipe is for you! Today we will tell you such a way to make chicken korma, after eating which you will forget the korma of the restaurant. Imagine, restaurant-like taste at home! Such a combination of chicken and spices that you will just keep licking your fingers. Serve this recipe with naan, tandoori roti or jeera rice and become the hero of the food!
Ingredients to make Chicken Korma:
2 kg chicken
1 cup curd
1 cup finely chopped onion
Finely chopped tomatoes (not necessary, but adds flavor)
2 tbsp ghee (use ghee for real flavor)
1 tsp garlic paste
1 tsp ginger paste
1 tsp garam masala
3-4 pinches of saffron (for color and aroma)
Coriander leaves, for garnishing
10-12 cardamoms
6-7 cloves
1 tsp coriander powder
1 tsp red chili powder (according to your taste)
1 tsp turmeric powder
Salt, according to taste
How to make Chicken Korma:
First, heat ghee in a pan. When the ghee melts, add cardamom and cloves and fry a little. Add garlic and wait till the aroma comes.
Now add chicken to it and keep the flame medium. Fry the chicken for 2-3 minutes, until it becomes light golden. Keep in mind, the gas should not be too high.
When the chicken changes colour, add coriander powder, red chilli powder and turmeric powder. Mix well.
Now add curd and ginger-garlic paste and fry for 2-3 minutes more. Let the spices cook well.
When the spices are roasted, add fried onion (if any) and mix well.
Add garam masala and saffron and mix. Lower the flame and let it cook for 3-4 minutes. Keep stirring in between so that the masala does not burn.
When the chicken becomes soft and the gravy thickens, turn off the gas.
Add finely chopped coriander leaves and 1 teaspoon ghee on top and mix well.
Your delicious chicken korma is ready! Now serve it with naan, roti or rice and get applauded!
Fact check:
This recipe is a traditional way of making chicken korma.
The ingredients and method are generally used in chicken korma recipes.
Saffron is optional but adds flavour and colour.
Oil can be used instead of ghee, but ghee gives a better taste.