Chicken Korma By Chef Deeba Rajpal
Ingredients: Chicken Korma
800 gm chicken on the bone cut into pieces
1/3 cup ghee
3 onions finely sliced (about 200 gm)
5-6 choti elaichi / green cardamom (whole slightly crushed)
1 1/2 tbsp ginger paste
1 1/2 tbsp garlic paste
200 gm thick yogurt whipped
4 tsp coriander powder sifted
1 1/2 tsp red chili powder
5 – 6 long / whole cloves
Preparation : Chicken Korma
Heat ghee in a heavy bottom non stick kadhai. Fry the onions until golden brown. ( Take care not to let the onions turn too dark, else the korma will be bitter ).
Drain the onions from the ghee and cool. Grind to a paste using 1-2 tbsp of the yogurt. Whisk the paste into the yogurt. Reserve.
In the same pan with the remaining oil, add the cardamom/ choti elaichi and cloves/long and sauté till they smell fragrant for 1-2 minutes. (Add a little more ghee if required)
Now add the chicken pieces and roast on high heat until well seared and golden. Remove from pan and reserve in a bowl.
To the hot ghee, add the sifted coriander powder, red chili powder, ginger and garlic paste. Mix well so that it all comes together, 1-2 minutes. Then add the chicken back and give it a good stir for 2-3 minutes.
Now add the fried onion-yogurt mixture, stir well, season with salt, and cook covered on simmer for about 20 minutes. Now the gravy should be fragrant and beautifully colored.
Add a little water if you need to increase the gravy, taste and adjust salt if required. Allow to sit for 30 minutes before serving to allow the flavors to mature. Sprinkle a little garam masala if you like and serve Delicious Chicken Korma with whole wheat rotis.
Tip : Chicken Korma
This Chicken Korma Recipe You could also try a similar korma with lamb. The cooking time will increase of course but the basic recipe will be quite the same. For lamb, marinating the mutton in yogurt paste for a few hours, then cooking simmer until done.