Chicken Korma – The Best Recipe To Make The Chicken
Whenever the Indian food is mentioned, then the name of the chicken korma is taken first place. The chicken korma is the same as the Indian shahi paneer or the paneer butter masala. It needs precision to make this. So people who are running short of time but want to make their taste buds happy visit the Indian restaurants in Sydney.
So as you might have guessed, we are going to talk about the recipe to make the chicken korma in this blog.
Required ingredients
For making the restaurant-style chicken korma, you will need the following ingredients:
- Almonds
- Cashew Nuts
- Chironji
- Khus Khus
- Desiccated Coconut
- Oil
- Onion
- Yoghurt
- Chicken Pieces
- Ghee
- Cardamom
- Cloves
- Garlic
- Salt
- Ginger Grated
- Red Chilli Powder
- Coriander Powder
- Garam Masala
- Saffron
- Water
Instructions
The instructions tell you how to use the ingredients and which cooking techniques should you be choosing:
Step 1: Dry Roast The Nuts
In this system, you are supposed to dry roast the nuts which may include cashews, almonds, chironji and khus khus which are also known as poppy seeds. Once the mixture of the dry fruits is ready, then you have to add the desiccated coconut to the mixture
After the nuts are cooled down, then make a smooth paste of these by grinding them finely in the grinder.
Do you know?
With the rotation, the maximum flavour of the dry fruits gets locked. N sooner these are put in the hot pan for roasting, then the nice aroma begins to come up which is the indication that the flavours have nicely been attained.
Step 2: Sauteing The Onion Slices
Now, this step demands you to roughly chop the onion slices. Then take a ]pan and add some ghee to it. Once the pan gets hot and the ghee gets melted, then begin sauteing the onion. Make sure you are sauteing until they are becoming nicely transparent.
Just like the nuts, let them get cooled also. Once these are cooled, then add the nut paste to it and grind everything all over again.
Step 3: Do The Main Addition
Once you have come across the thick paste of the sauteed onion and the roasted nuts, then it’s time to add the yoghurt to it. Once added then mix it nicely. It is the yoghurt only that brings out the maximum flavour from the chicken korma.
Step 4: Saute The Spices And The Herbs
Now all the spices are to be sauteed so that they could not come out to be raw and come out to be nicely aromatic and flavourful. Once the slices are sauteed, then add the ginger-garlic paste and cook until it presents you with a strong flavour.
Step 5: Add The Chicken Pieces
Now to the spices and the ginger garlic paste, add the chicken pieces. Now ix everything well. Make sure you are letting each of the chicken pieces get immersed in the beautiful flavours.
Step 6: Add The Korma Paste
The korma paste which we have completed with the preparation in step 3 should be added. Now let it cook for about 15 minutes on a slow flame. If the consistency of the gravy is extremely thick, then you can add a little water so that the consistency can be balanced. After that garam masala and saffron are to be added to the prepared dish.
Step 7: Garnishing Time
Do not forget to garnish it either with the chopped coriander or the coarsely chopped dry fruits.
