🍗 Chicken Korma Recipe
🧅 Ingredients
• Chicken – 1 kg
• Onions – 5–6 medium, sliced & fried till golden
• Oil – 5–6 tbsp
• Green cardamom – 2–3
• Black cardamom – 1
• Cloves – 4–5
• Coriander powder – 2 tsp
• Red chilli powder – 1½ tsp
• Turmeric powder – 1 tsp
• Cumin powder – 1 tsp
• Salt – to taste
• Curd (yogurt) – 200 g
• Ginger garlic paste – 2 tsp
🌰 Korma Masala (grind to a fine paste)
• Cumin seeds – 1 tsp
• Cloves – 4–5
• Green cardamom – 3–4
• Black cardamom – 1
• Cinnamon stick – 1 small
• Nutmeg – ¼ inch
• Javitri (mace) – 1 strand
• Almond–cashew paste – 2–3 tbsp
🌸 Final Touch
• Kewda water – 2 tsp
🍳 Method
1. In a cool/heavy-bottomed pot, add oil, whole spices, spice powders, salt, curd, and ginger garlic paste.
2. Whisk everything really well until smooth.
3. Crush the fried onions and add them to the mixture. Whisk again until creamy.
4. Add the chicken (1 kg) and mix well so it’s fully coated.
5. Now turn on the flame (medium heat).
6. Add the prepared korma masala and almond–cashew paste.
7. Cook covered until chicken is tender and oil starts releasing.
8. Finish with kewda water, give a gentle mix, and switch off the flame.
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