Chicken Korma
Before cooking
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Steps as written in the recipe card.
6 stepsTiming varies by step
Ingredient prep checklist
- Ginger Garlic Paste: 1 tablespoon ginger garlic paste ((or ½ tbsps. each fine grated))
- Onion: 1 cup onions (sliced (2 medium yellow onions))
- Bay Leaves: 1 small Indian bay leaf ((optional))
- Cloves: 4 cloves ((optional))
- Cinnamon: 2 inch cinnamon ((optional))
- Cardamom: 1 cardamom ((optional))
- Green Chilies: 1 to 2 green chilies (slit or chopped (optional, Thai/Indian or serrano peppers))
- Hot Water: ½ cup hot water ((more if needed))
- Salt: ¼ teaspoon salt ((adjust to taste))
- Kashmiri Red Chilli Powder: ¼ teaspoon Kashmiri red chili powder ((optional, for color))
- Coriander Leaves: 2 tablespoons coriander leaves ((cilantro) fine chopped to garnish)
Marinade: To a mixing bowl, add the ingredients mentioned under the tittle Marinade - chicken, yogurt, ginger garlic, turmeric, salt, red chili powder and garam masala. Mix well to coat the chicken with the ingredients. Cover and keep aside.
References
This step uses
- ¼ teaspoon Kashmiri red chili powder ((optional, for color))
- 1½ teaspoon coriander powder ((ground coriander))
- ½ to ¾ teaspoon garam masala
- ¼ teaspoon salt ((adjust to taste))
- ½ teaspoon sea salt
- 1 to 1¼ teaspoon Kashmiri red chili powder ((less spicy variety, minimum ½ tsp))
- ¾ to 1 teaspoon garam masala (or korma masala)
- ¼ teaspoon ground turmeric
- ½ kg (1.2 lbs) chicken ((bone-in preferred but boneless is ok) )
Full ingredient reference
- ½ kg (1.2 lbs) chicken ((bone-in preferred but boneless is ok) )
- ¼ teaspoon ground turmeric
- 3 tablespoons curd ((plain yogurt or coconut milk))
- 1 tablespoon ginger garlic paste ((or ½ tbsps. each fine grated))
- ¾ to 1 teaspoon garam masala (or korma masala)
- 1 to 1¼ teaspoon Kashmiri red chili powder ((less spicy variety, minimum ½ tsp))
- ½ teaspoon sea salt
- 1½ tablespoon oil or ghee
- 2 green cardamoms
- 1 cup onions (sliced (2 medium yellow onions))
- 10 whole cashew nuts (or almonds (or use 5 each))
- ¼ cup curd ((plain yogurt or coconut milk))
- 1 to 2 tablespoon oil or ghee ((use as per your preference))
- 1 small Indian bay leaf ((optional))
- 4 cloves ((optional))
- 2 inch cinnamon ((optional))
- 1 cardamom ((optional))
- 1 to 2 green chilies (slit or chopped (optional, Thai/Indian or serrano peppers))
- ½ cup hot water ((more if needed))
- ¼ teaspoon salt ((adjust to taste))
- ½ to ¾ teaspoon garam masala
- 1½ teaspoon coriander powder ((ground coriander))
- ¼ teaspoon Kashmiri red chili powder ((optional, for color))
- 2 tablespoons coriander leaves ((cilantro) fine chopped to garnish)