Chicken Korma is a traditional mughlai dish where bone-in chicken is cooked with spices in a tangy onion-tomato base. This recipe yields a rich and delicious dish filled with flavours and spice. Chicken korma tastes best with Khushka or paratha. Check out the recipe below and do try it out. Let me know in the comments how it turned out. Check out our other korma recipe in our channel.
INGREDIENTS:
- Chicken- 500 gms (curry cut, cleaned and washed)
- Coconut paste- 2 tbsp
- Tomatoes- 6 nos (pureed)
- Oil- 2 tbsp
- Cloves- 2 nos
- Cinnamon- 1 1’’ stick
- Onions- 2 nos (sliced)
- Mint leaves- 1 tbsp
- Coriander leaves- 1 tbsp (chopped)
- Salt- to taste
- Red chili powder- 1 tsp
- Dhaniya powder- 1 tsp
- Garam masala powder- 1 tbsp
- Juice of 1 lemon
PROCEDURE:
- Heat oil in a pressure cooker and add whole spices.
- Allow it to splutter, add onions and fry till translucent.
- Add mint leaves and fry again.
- Now add ginger-garlic paste and saute for 10 secs.
- Add washed and drained chicken and salt.
- Saute well.
- Add red chili powder and saute well.
- At this stage, the chicken should be sauted well.
- Then you can make sure that salt gets absorbed well by the chicken, else the chicken of the korma will taste bland.
- Add tomato puree, coconut paste and stir well.
- Add the rest of the ingredients, mix well and check for seasoning.
- Add water to adjust the consistency of the korma.
- This is entirely upto you to add water as the korma tastes good when thick.
- Cook on high flame for about 2 whistles.
- Let the pressure release naturally.
- Serve hot with hot khushka.
