making tips Chicken Korma : Chicken Korma is such a great recipe that every vegetarian likes to eat it. Often we rush to the restaurant to eat such a dish, but what if you get this recipe in a very easy way at your home? So in this article today, we are going to share with you a very simple and quick recipe for Chicken Korma, which you will become crazy about once you make it. Its special thing is that we make it on a very low flame, due to which its taste doubles. So, let’s quickly see what ingredients we will need to make chicken korma.

Required Ingredients for chicken korma :

Chicken (bone), 500 grams

Curd 1 cup (beaten)

Onion, 2 medium (fried, paste, or finely chopped)

Ginger-garlic paste: 1.5 tablespoons

Green chili 2 (chopped)

Cashew/almond paste: 2 tablespoons

Cream or fresh cream 2 tablespoons

Oil or ghee, 3-4 tbsp

Salt to taste.

Green coriander for garnishing

Turmeric powder—1/2 tsp

Coriander powder—1 tsp

Red chili powder—1 tsp

Garam masala—1/2 tsp

Black pepper powder—1/4 tsp

Cinnamon, bay leaves, cardamom—1-2 (for tempering)

Method of preparation to chicken korma :

Mix the chicken well with curd, ginger-garlic paste, red chili powder, turmeric, and salt. Marinate it for at least 1 hour so that the spices get absorbed inside. Heat oil or ghee in a pan. Add cinnamon, bay leaves, and cardamom. Now add onion and fry till golden brown. Then add ginger-garlic paste and green chilies; cook for 2-3 minutes. Add marinated chicken and fry on high flame for 5-6 minutes. Now cover and let the chicken cook on low flame for 20-25 minutes. If needed, you can add some water. Now add cashew or almond paste to it; also add cream. Add garam masala, coriander powder, and black pepper powder, and cook for 5 minutes. Cook till the oil starts floating on top. Sprinkle green coriander and serve chicken korma with hot naan, paratha, or basmati rice. If you want, you can add a few drops of saffron or rose water to the gravy for a royal taste. Using boneless pieces with chicken makes the gravy thicker and creamier. Beat the curd and add it; it will not split.