Cooked - Chicken Korma Recipe

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Korma Recipe

4.0

½ kg (1.2 lbs) chicken ((bone-in preferred but boneless is ok) )

¼ teaspoon ground turmeric

3 tablespoons curd ((plain yogurt or coconut milk))

1 tablespoon ginger garlic paste ((or ½ tbsps. each fine grated))

¾ to 1 teaspoon garam masala (or korma masala)

1 to 1¼ teaspoon Kashmiri red chili powder ((less spicy variety, minimum ½ tsp))

½ teaspoon sea salt

1½ tablespoon oil or ghee

2 green cardamoms

1 cup onions (sliced (2 medium yellow onions))

10 whole cashew nuts (or almonds (or use 5 each))

¼ cup curd ((plain yogurt or coconut milk))

1 to 2 tablespoon oil or ghee ((use as per your preference))

1 small Indian bay leaf ((optional))

4 cloves ((optional))

2 inch cinnamon ((optional))

1 cardamom ((optional))

1 to 2 green chilies (slit or chopped (optional, Thai/Indian or serrano peppers))

½ cup hot water ((more if needed))

¼ teaspoon salt ((adjust to taste))

½ to ¾ teaspoon garam masala

1½ teaspoon coriander powder ((ground coriander))

¼ teaspoon Kashmiri red chili powder ((optional, for color))

2 tablespoons coriander leaves ((cilantro) fine chopped to garnish)

Marinade: To a mixing bowl, add the ingredients mentioned under the tittle Marinade - chicken, yogurt, ginger garlic, turmeric, salt, red chili powder and garam masala. Mix well to coat the chicken with the ingredients. Cover and keep aside.
Make the korma paste: Heat a pan with ghee/oil and add 2 cardamoms and onions. Saute until they turn golden brown and begin to caramelize (not burnt). Add the nuts and cool down. Blend to a smooth paste with yogurt.
Saute chicken: In the same pan, heat ghee/oil and add the optional whole spices - bay leaf, cinnamon stick, cloves and cardamom. When they begin to sizzle, add green chili and chicken. Saute on a medium heat for 5 to 6 mins.
Make Chicken Korma: Add the onion puree, salt, coriander powder, garam masala and chili powder (optional, for deeper color). Stir in the hot water and rise the heat to bring to a boil. Cover and cook on a medium low heat until the chicken is cooked through & you see traces of oil over the korma.
Troubleshooting: If the sauce is too thick to your liking, stir little hot water and simmer. If it is runny cook uncovered on a high heat, for a few minutes until thick. Taste test and adjust salt.
Garnish with coriander leaves. Serve chicken korma with Jeera rice, plain Basmati Rice, Butter Naan, roti or paratha.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 79 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...