Dec 22, 2010

Chicken Korma

  • Chicken : 500 gms
  • Onion : 4-5 (sliced)
  • Ginger-garlic paste : 2 tblsp.(1" piece of ginger and 4-5 cloves of garlic)
    Curd or yoghurt : 1 cup
    Turmeric powder : 2 tsp.
    Red chilli powder : 1-2 tsp.(as per taste)
  • Cumin powder : 1tsp.
  • Coriander powder : 1tsp.
  • Black pepper powder : 1tsp.
    Garam masala powder : 2 tsp.
  • Curd or yoghurt : 1 cup (small)

  • Bay leaves : 1-2 pcs.
  • Salt to taste
  • Sugar : 1tbls.
  • Ghee(clarified butter) : 4 tblsp.(I combined2 tblsp. oil and 2 tblsp. ghee)
    Beresta (fried onion) for garnishing.
Method :
  • Cut the chicken into pieces and apply salt and half of curd,turmeric powder, keep aside for 1 hour.
  • Again heat ghee in a pan, Fry the onions until golden brown.
  • Heat oil in a pan and fry chicken, keep aside.In same pan add some ghee and then add the bay leaves and 1 tsp. of sugar, add onions before bay leaves turn dark brown. Saute till onions get soft and translucent. Add ginger-garlic paste and saute for few more minutes. Add turmeric, red chilli powder and sauté it.
  • Make a paste (cumin powder,coriander powder,black pepper powder with water or chicken stock). Add it in pan.
  • When oil separates the masala, add the chicken pieces, mix well with the masala paste and saute for 10-12 minutes. Add 2 cups of hot water and let it cook covered with lid.
  • When chicken is 2/3 done, add beaten curd, garam masala and mix well. Season with salt. Let it cook for another 5 minutes.
  • There should be no water left, it's a dry gravy based dish.
  • Lastly garnish with beresta (fried onion).

Serving Suggestion :
Serve with Fried rice, Polao or any Indian bread like puri, paratha etc.

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