Chicken Korma | Indian Chicken Curry
The tempting aroma of all the spices whilst preparing it are amazing. In this traditional style recipe, you’ll love the rich creamy taste that is sure to be a winner. The flavor of this dish is further enhanced by using mint & cilantro leaves. It makes an unforgettable combo, when served on a bed of pulao rice or with Roti, Naan or any Indian breads. Enjoy this speedy and hassle-free chicken korma recipe today..:)
Chicken - ½ kg
Yoghurd - ¼ cup
Shahi jeera - 1 tsp
Turmeric pwd - ¼ tsp
Red chilly pwd - 1 tsp
Oil - 1 to 2 tbsp
Onion - 2
Ginger garlic paste - 1 tbsp
Mint & coriander leaves - handful
Green chilly - 1
Tomato - 2
Cumin pwd - ½ tsp
Garam masala pwd - 1 tsp
Pepper pwd - ½ tsp
Coconut pieces - ½ cup
Cashew nuts - 4
Lemon juice - 1 tbsp
Salt to taste
1 of 6
Cut the chicken into small pieces and wash them really well.
Put them into a mixing bowl.
Add yoghurt, shahi jeera, turmeric pwd, salt and red chilly pwd.
Let it marinate for 30 mins.
Now take a pan, add oil.
When oil becomes hot, add chopped onion, and fry to transculent.
Add ginger garlic paste and saute till raw smell disappears.
Add fresh mint leaves, coriander leaves, green chilly and saute for few seconds.
Now add mashed tomato and combine.
Allow to cook till oil separates.
Add cumin pwd, coriander pwd, garam masala pwd, pepper pwd and stir well.
Let it boil till all the masala combines to thick consistency.
Now add marinated chicken and mix well.
Add 1 cup water and pressure cook for 3 to 4 whistles.
Meanwhile grate coconut to small pieces.
Grind coconut pieces and cashew nuts with little water to smooth paste.
Once the pressure turns off, gently stir the contents in cooker.
Add the coconut cashew paste and allow to cook for another two minutes.
Turn off flame and squeeze in a drop of lemon juice.
Garnish with freshly chopped coriander leaves.
Now your delicious chicken korma is ready to serve hot with roti, naan, chapathi , poori or fried rice.