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Chicken Korma Recipe – How to do it

Given the diversity and versatility of the dish, the easiest and most delicious recipe comprises yogurt and onions as its base. The dish goes well with rice and various Indian breads, such as naans, parathas, and kulchas, among others.

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Chicken Korma Recipe – How to do it

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  1. Chicken Korma Recipe – How to do it

  2. Introduction Originated during the Mughal reign in India, korma is a creamy and gravy chicken recipe mostly comprising spices, nuts, seeds, yogurt, vegetables, coconut, and meat. India being a diverse country with a variety of cultures, languages, and spices, the dish is a delicacy across all the culture and regions, wherein it has been modified as per the individual regional preferences and cultures.

  3. Given the diversity and versatility of the dish, the easiest and most delicious recipe comprises yogurt and onions as its base. The dish goes well with rice and various Indian breads, such as naans, parathas, and kulchas, among others.

  4. A popular lunch recipeacross the nation, below we show you the formula for its making. • Ingredients (for chicken korma gravy): • Bay leaf or tejpatta – 1 small • Cloves – 4 • Cinnamon – 2 inches • Cardamom – 1 • Green chilies – 1 or 2 • Water – 1 to 1 ¼ cup • Table salt • Coriander powder – ½ tablespoon • Garam Masala – ½ to ¾ teaspoon • Coriander leaves – 3 tablespoons

  5. Note: The aforementioned ingredients are for making the chicken korma gravy. Before getting to make the gravy, the chicken is to be marinated with curd or yogurt and garlic paste. • Add-ons: India is renowned for its herbs and spices, and since no Indian meal is complete without the spices, for added taste and tanginess, you can add black pepper powderand chicken masala powder.

  6. The Making: • Marinate the chicken with curd, ginger garlic paste, turmeric, salt, and garam masala. • In a separate pan, prepare the onion paste by heating some oil to fry cardamoms and onions. Once this is done, add cashews and almonds and keep aside to cool. • Add some yogurt and make a smooth paste. • In a separate pan, heat some oil (1 tsp) and sauté the bay leaf, cinnamon, cloves, and cardamom for about a minute. If you like it spicy you can add green chili or red chili powder (according to preference).

  7. Once these ingredients have been sauteed, add the marinated chicken and fry it at medium heat until the smell of ginger garlic paste fades away. • Add the onion curd paste and a cup of water and mix well. • Add salt, coriander powder and garam masala. • Cook these at low flame and chicken becomes tender. • Continue cooking until the gravy reaches the desired color and consistency. • As a final touch up, garnish it with coriander leaves. Your chicken korma recipenow is ready and it is time to enjoy the fruits of your labor.

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