Chicken Korma Recipe

Share
35 Ratings
100 Reviews
Print
Recipe By Vahchef
30 m
2 servings
234 Cals

Curry Biryani

Curry Biryani is a brilliant rice preparation dish made with chicken cooked in a spicy, f...

Masala Chicken Wings

This chicken wings cooked in Indian masala taste excellent for weekend parties or on usua...

Mint Pepper Chicken 2

Highly flavored chicken recipe with pepper and mint goes well in the winter season. This ...

Chicken Bezule Mangalorean Street Food

This is a coastal Mangalorean street food made with pieces of chicken battered and fried....

Chicken Pulav With Quinoa

Quinoa replaces basmati rice in this fragrant. The chicken pulav with quinoa is very de...

Kadhai Chicken

Chicken karahi, also known as gosht karahi and kadai chicken is a Pakistani dish noted fo...

Chicken Korma Recipe Recipe, Sabji, How To Make Chicken Korma Recipe Recipe

Name: CHICKEN KORMA RECIPE
Prep time: 5 min
Cook time: 25 min
Total time: 25 min
Yield: 2

Chicken korma is a dish originating in South Asia or Central Asia which is made with yogurt, cream, nuts. It is a type of curry. Murg korma is a very comfort food and always a safe bet over any other non-vegetarian dishes.

About Recipe

Kodi koora, Kuzhambu, Muragira mansa torkari

How to make CHICKEN KORMA RECIPE

(35 ratings)

100 reviews so far

Prep time
5 mins

Cook time
25 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Chicken

Servings : 2 persons
Published date : March 11, 2019

Ingredients used in CHICKEN KORMA RECIPE
• Almonds(without skin) - 6-7 numbers.
• Melon seeds - 1 tablespoon.
• Cashew nuts - 9-10 numbers.
• Poppy seeds - 1 tea spoon.
• Fried onions - 2 tablespoons.
• Oil - 2 tablespoons.
• Bay leaf - 1 numbers.
• Cloves - 3 numbers.
• Cardamom - 2 numbers.
• Cinnamon - 3-4 numbers.
• Cumin seeds - 1/4 tea spoon.
• Ginger garlic paste - 1 tablespoon.
• Tomato puree - 1/4 cup.
• Coriander powder - 1 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Turmeric - 1/4 tea spoon.
• Red chilly powder - 1/2 tea spoon.
• Salt - to taste.
• Curd - 3 tablespoons.
• Chicken - 250 grams.
• Coriander leaves(chopped) - 1 tablespoon.
• Mint leaves(chopped) - 1 tablespoon.
Method:
Boil almonds(without skin), melon seeds, cashew nuts and poppy seeds in hot water for 15 minutes. Once it is boiled take it in a blender with fried onions and blend into a fine paste. In hot oil add bay leaf, cloves, cardamom, and cinnamon. when it sizzles add cumin seeds, ginger garlic paste, tomato puree, blended paste, coriander powder, cumin powder, turmeric, red chilly powder, salt and mix it well. Once it starts boiling add curd and let it cook for 10 minutes with a lid on it. Then add chicken pieces, some water and cook it for 20-25 minutes. Once it’s cooked oil starts floating on top and when the gravy becomes thick add chopped coriander leaves. Also, add mint leaves and mix thoroughly, switch off and serve hot with roti, naan or chapati.