Chicken korma recipe easy

Chicken korma recipe easy

prep time

30 mins

cook time

15 mins

total time

45 mins

course: main course

cuisine: mughlai

servings: 2-3

Author: Neha Sharma

for the gravy

• one and a half tbsp. oil/butter
• one bay leaf
• one star anise
• 1/2 tsp jeera/cumin
• 2 to 3 small green cardamoms
• four cloves
• small cinnamon stick
• one cup finely chopped onions
• 1 green chili
• pinch of turmeric
• salt as needed
• 1 1/2 tsp. ginger garlic paste
• 500 grams or 1/2 kg chicken (boneless chicken can be used)
• 1 medium ripe tomato
• 1/2 tsp Kashmiri red chili powder
• 1 tsp garam masala + 1 tsp of coriander powder
• 1 tbsp. thick yogurt/ curd

Garnishing

• 2 tbps coriander leaves

Instructions

Preparation-

1. Chop onions tomatoes finely. Mash the tomatoes with your hand. set aside.
2. Wash the chicken thoroughly, Drain off completely. Keep it aside.

making chicken korma - to be cooked on a low to medium flame

1. Fry dry spices in oil till they begin to sizzle.
2. Add onions, chili and salt. Fry until golden.
3. Fry ginger garlic paste with the onions till the raw smell disappears.
4. Add chicken, turmeric and little more salt.
5. Fry till the chicken turns white in color. Cover and cook for 5 to 6 minutes. Stir in between if needed to prevent burning.
6. Add mashed tomatoes. Fry till they turn soft. Cover and cook if needed.
7. Time to add in chili powder, coriander powder, garam masala. Stir and fry for 3 minutes.
8. Stir in yogurt and fry until it leaves the sides again. (while adding yogurt switch off the flame or induction and after adding continue on low flame) 
9. Pour water just enough to make a medium consistency gravy.
10. Cook covered till the chicken turns tender and soft. Towards the end add 1/4 tsp garam masala. Switch off the stove.
11. Transfer chicken kurma to a serving bowl. Best to serve after 20-30 minutes. Garnish with coriander leaves before serving.