RECIPE OF CHICKEN KORMA

DISCRIPTION

Korma or qorma is a famous or in fact iconic Pakistani dish. It is often served in weddings and feasts. This dish entered Indian and Pakistani cuisine during Mughal Era. It is rich with spices and nuts; kewra or saffron is also added for aroma. As qorma, Korma literally means fried meat. Pardon me for a little extra oil.

It’s interesting to know that many Mughal dishes are without tomato. As tomato reached Asia in early 19 century and before that yogurt was used to add tartness to the food. So authentic Pakistani Chicken Korma recipe is without tomato. (Although some people add tomatoes in korma and it does taste yummy too but it’s not korma.)
Now this recipe is simple and easy. The method is slightly different as we will use onion paste instead of fried onions which is desi way of doing it. Taste is good. I’m not using nuts or saffron or cream and I have tried to keep it simple for everyday cooking. You might also like recipe of

Ingredients

6 chicken thighs boneless and skinless
2 tablespoons tomato paste
1 tablespoon sized piece of fresh ginger peeled
2 cloves garlic
1 tablespoon garam masala
1/4 teaspoon crushed red pepper
1/2 teaspoon paprika
1 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 cup almonds
3/4 cup greek yogurt
1 tablespoon canola oil
3 tablespoons butter
1 yellow onion diced
1/4 cup heavy cream


How to Make Chicken Korma

1.Heat the vegetable oil into the pan, then put a dollop of ghee.
2.Put cardamom, cloves, garlic and fry the mix properly.
3.Then add the chicken and let it cook for about 2-3 minutes.
4.Keep stirring it.
5.Once it becomes brown, add coriander and chili powder.
6.Add salt to taste.
7.Add ginger paste, mixture of fried onions and yogurt, let it cook for a minute.
8.Then put garam masala and saffron for flavor.
9.If the gravy is too thick add little bit of water before covering it. The masala should fuse well with the chicken.
10.Cover it and give it some time to cook on slow fire. Let it simmer for about 10-15 minutes.
11.Keep stirring occasionally.
12.Serve hot, garnished with coriander leaves.

NUTRITION FACTS

9.79 g cashews 56
16.92 grams water 0
0.857 clove garlic 4
0.286 tbsp fresh ginger 2
0.857 tbsp vegetable oil 103
0.572 bay leaf 0
0.286 large onion 17
0.286 tsp coriander 1
0.286 tsp garam masala 0
0.286 tsp cumin 2
0.286 tsp turmeric 3
0.286 tsp chili powder 2
72.88 g chicken breast 120
17.5 grams tomato sauce 4
0.286 cup chicken broth 4
34.07 grams heavy cream 116
32.41 grams whole milk yogurt 20
0.286 tsp cornstarch 3

ENJOY!



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