Originating from the ancient Mughlai cuisine, Chicken Korma is a dish that is loaded with aromatic spices and chicken cooked in a creamy curry. Korma is defined as a dish where the meat and vegetables are cooked in a base of yoghurt and cream. For days when you crave some royal food, we share a Chicken Korma recipe that will satiate your taste buds. We also include a small healthy twist to the recipe. To make it low calorie, you can use low-fat Greek yoghurt instead of the usual yoghurt.
Make Healthy and Creamy Chicken Korma At Home
Ingredients
For Korma Paste
For making the Korma Curry
Let’s cook
To make the Korma paste, dry roast the nuts such as almonds, chironji (calumpang nuts) and khus khus (poppy seeds). Add desiccated coconut to this mixture and roast well. Take it off the stove when it turns aromatic and let it cool down. Grind this mixture.
Add 4 tablespoons of oil in a pan. Sauté the onion slices until they turn golden brown. Take them out in a bowl and let them cool down.
Once the onions have cooled down, add them to the nuts paste. Grind everything together to make a smooth and thick paste. To this, add yoghurt and mix it well. The Korma paste is ready.
Take a separate pan and add ghee to it. Sauté the spices. As they turn aromatic, add grated ginger and garlic. Sauté them well and then add the chicken pieces. Mix well. Add red chilli powder and coriander powder to the pan.
Add the Korma paste over the chicken pieces and coat them well. If you feel the gravy is too thick, then add a little water to balance the consistency. Then add garam masala and saffron. Mix all the ingredients well. Let it simmer for a few minutes until the chicken gets soft and tender. Garnish it with chopped coriander and serve hot.
