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Tuesday, April 12, 2016

Quick & Easy Korma Recipe

Korma is one of the royal cuisine of India & Pakistan, Korma means simple chicken, meat, lamb or veggies fricassee cooked slowly in a crock pot with hot spices and yogurt. I learned this recipe by following some youtube videos and ever since korma-rice combination has become one of the traditional non-veg meal in our house. Korma can be either cooked in red sauce or white sauce, today I’m sharing the recipe of chicken korma in red sauce. It's OK to add veggies like spinach or potatoes if you want. It's spicy, tangy and heavenly delectable chicken dish, hubby could eat it almost twice in a week and never get tired of it.

Here's how to make it! It isn't fussy, complex and tiring recipe. I try to post recipe's that are quick, easy yet tasty and delicious. I hope you enjoy eating this one with a big bowl of salad, steam rice or chapati's.

Chicken Korma Curry

korma chicken fricassee curry recipe
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Serves: 3 persons

Korma Masala Ingredients:

1-2 Whole Red Chili
1 teaspoon Turmeric powder
4 teaspoons Coriander seeds
1 inch Cinnamon sticks
1 Aniseed
1 teaspoon Cumin seed
1 Bay leaf
3-4 Black pepper
3-4 Small cardamom
1/4 teaspoon Clove
2-3 Mace or Nutmeg
  • In a frying pan, add 1-2 Whole Red Chili, 4 teaspoons Coriander, 1 inch Cinnamon sticks, 1 Aniseed, 1 teaspoon Cumin seed, 1 Bay leaf, 3-4 Black pepper, 3-4 Small cardamom, 1/4 teaspoon Clove, 2-3 Mace/Nutmeg. Dry roast them until they smell fragrant. Remove them in a plate & let it cool for some time in a room temperature.
  • Grind all the above roasted ingredients and set aside to cool.
  • Add 1/2 tablespoon Red chili powder, 1 teaspoon Turmeric powder, 1 tablespoon Garlic powder and add the roasted masala powder into the grinder to form a fine powder.
  • Store this Korma masala powder in an air tight container and use it as desired. It's only one time effort as this idea will save you time whenever you'll make Chicken or Mutton Korma next time.
Time to start Korma preparation:

Items you'll need:
Mutton or Chicken - 4 pieces
1 large size thinly sliced onion
1 cup whipped yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon julienne ginger for garnishing
Cooking oil - per your preference - I usually add 4 tablespoons of cooking oil & sometimes lesser than that as per my diet plan.
Korma masala - Adjust the masala or spices per your liking's & chicken quantity.
A drop of korma essence 
Salt to taste.

First, lets marinate the chicken:

In a big bowl, add chicken pieces, 3 tablespoons korma masala, 1 tablespoon of ginger paste, 1 tablespoon of garlic paste & 1 cup whisk yogurt. Mix everything properly & keep it overnight undisturbed. This will help the masala or spices to penetrate inside the chicken pieces. You can also cook it directly without marinating chicken if you don't have time.

  • In a deep pan, add oil (or ghee) & onions. Fry thinly sliced onions in a medium flame until they turn into golden brown color.
  • Remove the golden brown onions in a plate & let it cool till they get crisp.
  • Now, crush the onions with the help of a tissue paper - as much as you can.
  • Add fried onions into marinated chicken batter & mix everything properly.
  • In the same pan, heat cooking oil and add marinated chicken, allow it cook on medium flame until gravy doesn't start boiling.
  • When the gravy starts bubbling, lower down the flame and  add 1-2 cups of water & cover the pan. Let the chicken cook for 15-20 minutes. Adjust the spice by adding korma masala powder & salt if needed. Mix a drop of kewra or korma essence and let it cook for another 5 minutes.
  • Once the oil separates turn off the flame. 
  • Remove in a porringer and garnish with ginger julienne, chopped green chilies and chopped cilantro or coriander leaves.
  • Enjoy this restaurant style dish at home with rotis or zeera rice.
You can put peeled & chopped potatoes or spinach if you are a veg lover. You can even add almond or cashew nut paste if you are looking for a rich creamy gravy. In the end, you can also give a smoky flavor by placing hot charcoal inside the pot & covering it with the lid.

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