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Chicken Korma Recipe

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

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

(19 ratings)
100 reviews so far
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
CHICKEN KORMA RECIPE
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.





Cooking with images Cikana Rassa , Chicken rasdar, Koli saaru






Comments & Reviews

 

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Recent comments

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bintlooda Posted on Sun Sep 01 2013

Now i know whats dor lunch tomorrow :D looks amamzing

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bent a Posted on Sun Sep 01 2013

I want to eat :((((((((((

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thegermankitchen Posted on Sun Sep 01 2013

yummy! like some more chicken? check out my contest entry for Jamie Oliver's Search for a Food Tube Star! Its a german style chicken fricassee

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pujan shrestha Posted on Sun Sep 01 2013

wawawa i like so much your cooking tips n also your attitude so much like .. i want to eat ammmm

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Madhumita Bhattacharya Posted on Mon Sep 02 2013

i rather like to fry the chicken before puting the chicken in the gravy.

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Anu Posted on Mon Sep 02 2013

I made the same gravy replaced paneer .thankx chef .v love all ur recipes.

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purespirit9 Posted on Mon Sep 02 2013

Thx for this recipe VahChef am gonna try it. =)

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sai charan reddy Posted on Mon Sep 02 2013

salt???

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Marvin Tikvah Posted on Mon Sep 02 2013

@taaaleeeb, no offence but middle eastern food is very bland compared to asian foods.

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cosminakhan Posted on Wed Sep 04 2013

i love that you eat from what you cook and that you do that with a lot of pleasure.that what makes you a real cook

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MrPaprcka Posted on Wed Sep 04 2013

He already made that video Just search for byriani onions in google or YTube.

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Sunil Dharmadhikari Posted on Thu Sep 05 2013

I too much like your recipe and presentation ...... O nice

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