Chicken Korma

Chicken Korma

Indian, Side, Chicken recipe, Chicken korma, Bengali chicken recipe
   Serves 2
Ingredients
  • 1 lb chicken, skinless and with bone or boneless
  • 3 garlic cloves, grated
  • 1 inch ginger, grated
  • 1 large size onion
  • 2 green chilies
  • 6 to 7 Almonds, blanched and skin removed
  • 6 to 7 Cashews
  • 1 tablespoon white poppy seeds
  • 3/4 cup plain, flavorless yogurt
  • 1/2 cup milk
  • 1 teaspoon freshly cracked white pepper
  • 2-3 green cardamoms
  • 4 tablespoons ghee/ cooking oil
  • Salt to taste
Directions
  • Marinate the chicken with yogurt, salt, garlic and ginger and let it rest overnight in the refrigerator.
  • With the help of a blender, puree the hell out of onion and green chilies.
  • Next, blend the cashew, almond and poppy seeds to a fine paste.
  • In a deep pan, add 2 tablespoons of ghee and bring it to heat. Add green cardamoms and let it release the flavor. This should take about 2 seconds. Add onion puree to the wok/pan, add a pinch of salt and cook at a medium heat for about 3 to 4 minutes.
  • Add the marinated chicken and continue cooking for about 5 minutes until the chicken is partially cooked through. Add freshly cracked pepper.
  • Continue cooking in medium heat until the oil starts to separate.
  • Add milk. Cook for 10 minutes with the lid on.Check for salt and once the chicken is cooked through, switch off the heat.
  • Serve with rice or your choice of bread.

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