Chicken Korma Recipe
Ingredients
For masala
1) 3 large sized onions
2) 4 green chillies
3) 2 medium sized Tomatoes
4) 1kg chicken
5) 1 tsp cumin
6) 10-12 peppercorns
7) 3-4 green cardamom
8) 1 star anise
9) ½ piece of mace
10) 1 tbsp ginger garlic paste
11) 1½ tsp salt
12) ½ tsp turmeric powder
13) 1 tbsp coriander powder
14) ½ tsp red chilli powder
15) ½ tsp pepper powder
16) 1 tsp cumin powder
17) 3 tbsp curd
18) ½ cup fresh cream
19) 1 tsp dry Fenugreek leaves
20)½ tsp garam masala
21) oil for cooking
For Tempering
22) 1 tbsp oil
23) 1 tbsp clarified butter
24) 4 green chillies
some chopped coriander for garnishing
Let’s Start Recipe
Today, we are going to share with you the recipe for **Chicken Korma**, a delicious recipe that doesn’t require cashews but still has a fantastic texture and taste.
It is a very flavorful dish and you’ll be surprised by how good it tastes even without cashews. Try this recipe and let us know your feedback. If you like our recipes, please **like** the post and **share** it with your friends.
Step 1: Frying the Onions
First, heat **half a cup of oil** in a pan. Once the oil is hot, add **three medium-sized onions**, roughly chopped.
Fry them for about 1 minute without letting them brown. We just need them to become translucent. Once the onions are lightly fried, add **four green chilies**, cut into two pieces, and fry for a little while.
Step 2: Adding Tomatoes
Next, add **two large tomatoes**, sliced. Cook them for 1 to 1.5 minutes until they soften, but don’t overcook them. After 1 minute, the tomatoes will soften, so we will remove them from the oil, leaving the oil in the pan. Set the tomato-onion mixture aside.
Step 3: Adding Whole Spices
In the same oil, add the following whole spices:
1) 1 teaspoon cumin seeds
2) 10-12 black peppercorns
3) 4 green cardamoms
4) 1 star anise
5) 1/2 piece of mace
Let the spices sizzle in the oil for a while.
Step 4: Frying the Chicken
Now, add **1 kilogram of chicken** (which has been cleaned properly) to the pan. Fry the chicken for 3-4 minutes until its color changes. Once the chicken has changed color, add **1 tablespoon ginger-garlic paste**. Let it cook until the ginger-garlic paste is browned and fragrant.
Step 5: Preparing the Spice Paste
Once the chicken is browned, set the masala mixture aside to cool. Once cooled, grind it into a fine paste using a **blender**.
Step 6: Adding Ground Spices
Now, add **1.5 teaspoons of salt** (adjust to taste) to the chicken. Stir well. After this, add the following ground spices:
1) 1/2 teaspoon turmeric powder
2) 1 tablespoon coriander powder
3) 1 teaspoon red chili powder
4) 1/2 teaspoon black pepper powder
5) 1 teaspoon roasted cumin powder
Fry the spices with the chicken for a few minutes. Make sure the spices coat the chicken evenly.
Step 7: Adding the Tomato-Onion Paste
Add the previously ground **tomato-onion paste** to the chicken. Stir the mixture and cook it on **high flame** until the oil starts to separate. This will take about **4-5 minutes**. Once the oil starts to separate, add **3 tablespoons of yogurt** that has been well whisked. Mix it well.
Step 8: Cooking the Chicken
Now, cover the pan and let the chicken cook for about **15-20 minutes** on low to medium flame. Check the chicken every few minutes. The chicken will release some water, and it will cook in the liquid along with the yogurt.
Step 9: Final Steps for Cooking
After **15-20 minutes**, the chicken should be well-cooked, and the water should have reduced significantly. At this point, increase the heat and cook for an additional **2-3 minutes**. You will see that the oil starts to separate from the masala.
Step 10: Adding Cream and Seasoning
Once the oil has separated, add **half a cup of fresh cream** (or homemade cream). Stir in **1 teaspoon kasuri methi** (dried fenugreek leaves) that has been lightly roasted on a pan. This gives a fantastic flavor. Add **1/2 teaspoon garam masala** as well. Stir everything together.
Step 11: Simmering
Now, turn the heat to low and let the kasuri methi and garam masala infuse the dish. This will add a great flavor to the korma. Let it cook for 5 minutes on low flame, and you will see the oil separate on top.
Step 12: Preparing the Garnish
In a separate pan, heat **1 tablespoon of oil** and **1 tablespoon of butter**. Once the butter melts, add **4 green chilies** (cut in half) and fry for a few seconds. Add **1/2 teaspoon Kashmiri red chili powder** and stir it in.
Step 13: Adding the Garnish
Once the butter mixture is ready, pour it over the korma. This adds a lovely flavor to the chicken. Stir gently to mix the butter and chili flavor throughout the dish. Add freshly chopped coriander leaves for garnish.
Step 14: Serving
Your **Chicken Mumtaz Korma** is now ready! It’s a rich, flavorful, and creamy dish with a fantastic texture. You can serve this with **rice**.
Tip
This chicken korma recipe is amazing without the need for cashews, and the texture and flavor are truly remarkable. Try it out for your special occasions and enjoy this mouth-watering dish. Don’t forget to leave your feedback in the comments.
Thank You…♥️