Name: Chicken Korma recipe by Nida Saleem at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 1 whole chicken cut into medium pieces; 7-10 green chillies; 2 tbsp ginger garlic paste; 1 tsp turmeric powder; 1 tsp garam masala powder; 2 tsp roasted fennel seeds; 2 tsp roasted coriander seeds; 1/2 cup lightly roasted grated coconut; 1 lemon; 1/2 cup chopped coriander leaves; 3 tbsp ghee; Whole garam masala spices (Bay leaf, cinnamon, cloves,star anise, black pepper corns); Salt as per taste; 2 large onions; 2 large tomatoes

Ingredients Serving: 8

1 whole chicken cut into medium pieces
7-10 green chillies
2 tbsp ginger garlic paste
1 tsp turmeric powder
1 tsp garam masala powder
2 tsp roasted fennel seeds
2 tsp roasted coriander seeds
1/2 cup lightly roasted grated coconut
1 lemon
1/2 cup chopped coriander leaves
3 tbsp ghee
Whole garam masala spices (Bay leaf, cinnamon, cloves,star anise, black pepper corns)
Salt as per taste
2 large onions
2 large tomatoes

Instructions

Prepare chicken masala: In a blender add green chillies, turmeric, ginger garlic paste, coriander seeds, fennel seeds, and grind into a smooth paste. Add very little water while grinding and make a fine paste.
In a kadai, add ghee, whole garam masala spices. Add finely sliced onions and saute till golden brown.
When onions turn golden, add chopped tomatoes and saute. Add 1 tsp salt so the tomatoes cook well.
When tomatoes are nicely cooked, add the masala and saute till the raw smell disappears.
Add the chicken pieces and mix well. Cover the lid and let it cook. Chicken will release its moisture so no need to add water, but keep stirring in between so that it doesnt stick to the bottom.
Let the chicken cook well. Meanwhile make a fine paste of roasted coconut by grinding, add little water and grind. You can also add cashew nuts or peeled almonds while grinding it to make it more thick and tasty.
Once the chicken is cooked, add the coconut paste into it and mix well. Add water to dilute it.
Let it boil for 5 minutes on a low flame.
Add garam masala powder, lemon juice, coriander leaves and mix. Simmer for another 4 minutes.
Turn off the flame and serve. Garnish with fried onions, chopped coriander leaves and chillies.

Similar Recipes