main (303) dessert (180) soup (87) sides (65) starter (62) salads (35) mixology (25) breakfast (14)

Thursday, October 14

Chicken korma

Active: 30 minutes; Total: 45 minutes + marinade; Serves: 2 to 4

Chicken, bone-in, skinless

1.2 pounds

Yogurt, plain

3 tablespoons +
¼ cup

Garlic, grate with microplane

2 cloves

Ginger, grate with microplane

1-inch piece

Turmeric, ground

¼ teaspoon


1 teaspoon

Garam masala

1 teaspoon +
½ teaspoon


½ teaspoon +
¼ teaspoon


1 ½ tablespoons +
1 tablespoon

Cardamom, green, whole

5 pods +
1 pod

Onions, red, sliced

2 medium

Almonds, whole


Cashews, whole



½ cup


1 leaf




2-inch stick

Serrano chili, slit 


Coriander powder

1 ½ teaspoon



Rice, cooked

  1. In a mixing bowl, combine the chicken, 3-tablespoons yogurt, garlic, and ginger. 
  2. Add the turmeric, paprika, 1-teaspoon garam masala, and ½-teaspoon salt. 
  3. Mix together; set aside in the refrigerator up to overnight. 
  4. Heat 1 ½-tablespoons oil in a pan, then add 3 to 5 cardamom pods. 
  5. Add the onions; sauté, stirring often, until golden brown and caramelized. 
  6. Turn off the stove, and add the almonds and cashews; cool completely. 
  7. Blend the onion mixture with ¼-cup yogurt until smooth; set aside. 
  8. In the same pan, heat 1-tablespoon oil, then add the bayleaf, cloves, cardamom pod, and cinnamon; sauté for a minute. 
  9. Add the chicken and chili. 
  10. Sauté on medium heat until the smell of raw garlic and ginger goes away; about 5 to 7 minutes. 
  11. Add the onion paste and water, then ¼-teaspoon salt. 
  12. Add ½-teaspoon garam masala and coriander powder, mix well.
  13. Cover and cook on medium heat until the chicken turns tender and is soft cooked; adjust salt as needed, and add more water if it is too thick.
  14. Sprinkle with cilantro, serve with rice. 
Recipe from Swasthi’s Recipes, June 2020.

No comments:

Post a Comment