Chicken Korma

This curry is mild and aromatic. Goes well with roti or rice.

Chicken Korma

You need –

  • Flaked almonds – 25 grams
  • Ginger grated – 1 teaspoon
  • Garlic grated – 1 teaspoon
  • Cumin seeds – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Chili powder – 1/2 teaspoon
  • Paprika – 1 teaspoon
  • Greek Yogurt – 4 tablespoons
  • Chicken breast – 2
  • Chicken thigh – 2
  • Onion – 1 cup
  • Lemon juice – 1 tablespoon
  • Water – ½ – 1 cup
  • Double cream – 150 ml
  • Coconut milk – 2 tablespoon
  • Coriander chopped – 3 tablespoons
  • Garam masala – 1 tablespoon
  • Oil – 2 – 3 tablespoon
  • Salt to taste

How to – 

  • Roast the almonds on a baking tray in a hot oven for a few minutes till the almonds turn light golden brown or dry roast in a pan.
  • Combine ginger, garlic, cumin seeds, ground coriander, paprika, chili powder, almonds and the yogurt and marinate the chicken for 30 minutes.
  • Heat the oil in a pan and sauté the onion and cook until golden brown.
  • Add the marinated chicken, salt and lemon juice and combine well. Cook for 5- 7 minutes.
  • Add the required water, cover and simmer until the chicken is done and stirring occasionally.
  • Add cream and simmer for another 5 minutes then add coconut milk, chopped fresh coriander, garam masala and cook for a further 3 -4 minutes. Stir occasionally. 
                                                                  Chicken Korma
Turn off the heat and garnish with flaked almonds.

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