Indian Cuisine India Kitchen Food Recipe

Chicken Korma

Preparation time: 20 minutes

Cooking Time: 20 minutes


Serves: 4


Chicken (with bones) — 3 pounds (about 12 pieces-better if big)

Onion — 2 medium

Tomato — 3 medium

Yoghurt — 1/2 cup

Garlic Paste — 1 tbsp.

Ginger Paste — 1 tbsp.

Oil — 1/2 cup

Cardamom — 2

Poppy Seed Powder — 1.5 tbsp.

Red Chili Powder — 1.5 tsp.

Turmeric — 1/2 tsp.

Curry Leaves — 10

Coriander Leaves — a fist-ful

Almonds — 12

Salt to Taste

Set 1

Cloves — 3

Coriander Seeds — 1 tsp.

Cumin Seeds — 1/2 tsp.

Cardamom –2


Powder set 1 and keep aside. Powder almonds and keep separately.

Make into a paste onion, tomato and yoghurt. Keep aside.

In a large dish mix well the following: Chicken pieces, the above paste, garlic and ginger paste, poppy seed powder, powdered set 1, chili powder, turmeric, salt, coriander leaves and curry leaves. Keep aside.

In a skillet heat oil and add cardamom. Fry for a minute or two. Now add the above mixture and fry on high heat for 5 minutes. Reduce heat to medium and add 1 cup of water and cook for 12-14 minutes. Next add powdered almonds and cook for another 7 minutes on medium. Stir frequently after adding almond powder. The sauce should be thick.

Serve very hot.

Goes very well with plain white rice and dosa. Usually it is eaten in the rainy season when the weather is wet and its damp everywhere. SHARE With Your Friends:

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