SIMPLE CHICKEN KORMA RECIPE | QUICK & EASY CHICKEN KORMA RECIPE | CHICKEN KORMA RECIPE

Ingredients:

Chicken with bones, large pieces- 1 kg

Whole spices:
– Green cardamom- 6
– Black cardamom- 2
– Cinnamon pieces- 4
– Cloves- 6
– Peppercorns- 10
– Bay leaf- 2

Curd-masala mix:
– Beaten curd/ yogurt- 250 gms
– Turmeric powder- 1/2 tsp
– Red Chilli Powder- 3 tsp
– Coriander powder- 3 tsp
– Garam Masala Powder- 1 tsp

– Onion sliced and fried golden- 2 medium
– Cashew nuts- 8 nos
– Ginger garlic paste- 3 tsp
– Salt-1 1/4 tsp
– Oil- 4 tbsp
– Keora water/ Screwpine essence- 1/2 tsp

Preparation:

– Fry the onions until golden. Remove & cool. Make a smooth paste with 8 nos. cashew nuts. You can add 2 tablespoon water while grinding to make a smooth paste.
– To make the curd mix, whisk the curd and add all the powders. Mix well & set aside.

Process:

– Heat the oil in a kadhai. Add all the whole garam masalas & bay leaves. Stir till it splutters and add the ginger-garlic paste. Mix well & fry on medium heat for around 2-3 mins till raw smell is gone.
– Now add the chicken pieces & fry on high to medium heat for 5 mins.
– Now on low flame, add the curd mixture & keep mixing it for around 5 mins till it is cooked. Add salt to taste.
– Add the fried onion-cashew nut paste mix well & fry for around 7-8 mins. Once oil separates, add a cup of water, mix well and cover & cook on low flame for around 15-20 mins.
– Remove the cover & add the Kewra water. Simmer for 2-3 mins.
– Serve hot with roti or rice.

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