CHICKEN KORMA:
A gravy meal known as korma is typically prepared with yoghurt, many nuts, and spices. Chicken Korma, a dish from the Mughal era, is the ideal dinner party food because it is simple, quick, and fuss-free to prepare.
Chicken is cooked with a variety of spices, including yoghurt, yoghurt sauce, fried onions, cardamom, cloves, garlic, coriander, chilli powder, and ginger paste. This saffron-flavored chicken korma is the ideal dish to prepare for dinner today.
Chicken Korma ingredients;
0.5 kg of chicken
oil, one cup
2-3 tablespoons of ghee
Cardamoms, 8–10
6 to 7 Cloves
2 tablespoons of garlic
1 tablespoon dried coriander
1/9 cup chilli
salt to taste
1 teaspoon ginger paste
Yoghurt, one cup
2 sliced, fried onions that have been pureed with yoghurt
Garam masala, 1 teaspoon
a few saffron threads (combined with 3 teaspoons of water)
chopped coriander leaves are used as a garnish.
Making a Chicken Korma Recipe
1.
A dollop of ghee is added when the vegetable oil in the pan has heated.
2.
Add cardamom, cloves, and garlic, then thoroughly sauté the mixture.
3.
After that, add the chicken and cook it for two to three minutes.
4.
Stir it frequently.
5.
Coriander and chilli powder should be added once it turns brown.
6.
To taste, add salt.
7.
Add yoghurt, the fried onion mixture, and the ginger paste, and heat for one minute.
8.
Saffron and garam masala are then added for flavour.
9.
Add a little water if the gravy is too thick before covering it. The chicken and masala ought to work well together.
10.
Give it some time to cook over a gentle fire while covering it. Allow it to simmer for 10 to 15 minutes.
11.
Continue to stir occasionally.
12.
Serve hot with coriander leaves as a garnish.
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