Chicken Korma is a very popular dish made with mild spices and yoghurt to give a nice silky rich creamy sauce or gravy. Chicken Korma can be made with these few ingredients chicken, yoghurt, ginger garlic paste, oil, salt, green cardamom, black pepper, cloves, cardamom powder, brown onions, coriander powder, kewra water and julian sliced ginger for garnishing.
Chicken Korma Origin:
Chicken Korma is a dish originating from Central Asia or Western Asia. Chicken Korma is also speciality of mughals and also famous in Northern India, Pakistan and Bangladesh.
Chicken Korma Popular For Its Mild Spiciness:
Chicken Korma is very much popular for its mild spiciness because it is not made with higly spicy ingredients. When yoghurt mixed with these spices that produce mild spicy flavour to the dish.
Recipe Of Chicken Korma:
Preparation time 25-30 minutes
Serves 4-5 people
Ingredients:
oil – 2 tbsp
chicken – 1 kg
green cardamoms – 2
cloves – 4
black pepper – 8
yogurt – 1/2 cup
ginger garlic paste – 1 tbsp
salt – 1 tsp
red chilli powder – 1 tbsp
coriander powder – 1 tsp
brown onion – 1/2 cup
cardamom powder – 1 tsp
kewra water – 1 tsp
ginger thin slices in julian – as required for garnish
Instruction For Cooking:
1.Heat oil, add cardamoms, black pepper, ginger garlic paste, curd ( beaten), salt, red chili powder, coriander powder.
2.Sauté and add the chicken. Let chicken cook till done.
3. Then add crushed brown onions, little water and let cook.
4.And lastly sprinkle cardamom powder, kewra water and top with ginger slices and serve it hot with naans.
Variation In Chicken Korma:
Chicken Korma can be made more variable by adding few more ingredients according to your taste buds. You can also add like alomnds or cashewnuts to amke it more delicious in taste and texture.
Served Chicken Korma:
Chicken Korma can be usually served at homes in dawats menu and also can be served in eid dawats. Chicken Korma can be highly preffered in the menu of wedding occasions because thsi dish can be loved by all age group people. Chicken Korma cna be served with tandoori naan, plain naan, sheermal and taftaan.
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