A rich, creamy, and aromatic Mughlai-style chicken korma that pairs perfectly with naan, paratha, or rice.
🍂Ingredients:
500g chicken (with bone)
2 onions (thinly sliced)
¼ cup oil or ghee
2 tbsp yogurt
2 tbsp cream (optional)
1 tbsp ginger-garlic paste
1 tsp coriander powder
½ tsp cumin powder
½ tsp turmeric powder
1 tsp red chili powder
½ tsp garam masala
Salt to taste
½ cup water
10-12 cashews or almonds (soaked & ground into a paste)
2-3 green cardamoms
1-inch cinnamon stick
2 cloves
1 bay leaf
1 tbsp kewra water (optional)
🍂Instructions:
1. Fry Onions:
🔸Heat oil/ghee in a pan. Add sliced onions and fry until golden brown. Remove half for garnishing and blend the rest into a paste.
2. Cook Spices & Chicken:
🔸In the same oil, add cardamom, cinnamon, cloves, and bay leaf. Sauté for a few seconds.
🔸Add ginger-garlic paste and cook until raw smell disappears.
🔸Add chicken and cook on medium heat until it changes color.
3. Add Masalas & Yogurt:
🔸Mix in coriander powder, cumin powder, turmeric, red chili powder, and salt. Sauté for 2 minutes.
🔸Add yogurt, onion paste, and cashew/almond paste. Cook until oil separates.
4. Simmer:
🔸Pour in water and let the chicken cook on low heat for 15-20 minutes until tender.
🔸Add cream (if using) and garam masala. Cook for another 2 minutes.
5. Final Touch:
🔸Add kewra water for an authentic aroma (optional).
🔸Garnish with fried onions and serve
Credit 📸 – Non Veg Lovers
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