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Chicken Korma
Created by: Howcan Team
Ingredients
- 1.5 lbs of chicken, cut into pieces
- 1 cup of plain yogurt
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 inch piece of ginger, grated
- 1/2 cup of cashew nuts
- 1/4 cup of vegetable oil
- 2 bay leaves
- 4 green cardamom pods
- 1 cinnamon stick
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of garam masala
- 1/2 cup of water
- Salt to taste
- Chopped fresh cilantro for garnish
Instructions
- In a large bowl, mix the yogurt with the ground coriander, cumin, turmeric, cayenne pepper, and garam masala. Add the chicken pieces and marinate for at least 30 minutes.
- In a blender, blend the cashew nuts with 1/2 cup of water until smooth to make a cashew paste.
- Heat the vegetable oil in a large pan over medium heat. Add the bay leaves, cardamom pods, and cinnamon stick. Cook for 1-2 minutes until fragrant.
- Add the chopped onion and cook until golden brown, about 8-10 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes.
- Add the marinated chicken and cook for 5-7 minutes, stirring occasionally.
- Stir in the cashew paste and 1/2 cup of water. Season with salt to taste. Cover and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish with chopped fresh cilantro and serve hot with rice or naan bread.
Chicken Korma is a rich, creamy, and aromatic dish that originated in the Indian subcontinent. It is believed to have been brought to the region by the Mughals, who were known for their love of rich, flavorful foods. The dish has since become a staple in Indian, Pakistani, and Bangladeshi cuisine. The name "korma" is derived from the Urdu word for braising, which is a cooking technique used to prepare the dish. The dish typically consists of tender pieces of chicken cooked in a luxurious sauce made with yogurt, cream, and a blend of aromatic spices such as cardamom, cloves, and cinnamon. The sauce is often thickened with ground nuts such as almonds or cashews, adding a delightful richness to the dish. In terms of its history, Chicken Korma has been a favorite among royalty and commoners alike for centuries. It has been passed down through generations, with each family adding its own unique twist to the recipe. Today, Chicken Korma can be found on the menus of Indian restaurants around the world, with each chef putting their own spin on this classic dish. One of the key elements of a delicious Chicken Korma is the balance of flavors. The spices should be carefully measured to achieve the perfect harmony of sweet, savory, and aromatic notes. Additionally, the chicken should be marinated in yogurt and spices before being added to the sauce, ensuring that it is tender and infused with flavor. For those looking to experience the best Chicken Korma, a visit to the Indian subcontinent is a must. In particular, the city of Lucknow in India is renowned for its delectable Korma dishes, with chefs using age-old recipes and techniques to create unforgettable flavors. While Chicken Korma is traditionally made with chicken, there are also vegetarian versions of the dish that substitute the meat with vegetables or paneer, a type of Indian cheese. This allows those with dietary restrictions to still enjoy the rich and creamy flavors of Korma. In addition to the traditional stovetop method of preparation, there are also alternative ways to make Chicken Korma, such as using a slow cooker or pressure cooker. These methods can result in equally delicious dishes, with the added convenience of being able to set and forget the cooking process. Overall, Chicken Korma is a dish steeped in history and tradition, with its roots in the royal kitchens of the Mughal empire. Its
60 min
4
450 calories
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