Chicken korma is very delicious and originates from the Mughlai cuisine, rulers of the subcontinent. Chicken Korma is a typical Mughal dish; and the history goes back to 16th century. Chicken Kormas is nutritious and considered a luxury in common households of Pakistan. There are different kinds of Kormas and can be cooked with every kind of meat.
Classically, a korma is defined as a dish where meat is sautéed in oil or ghee for at least 15 minutes and some dry fruit is added to enhance the taste. The flavor is enhanced by the use of spices as well.
• 1 kg chicken (clean and wash)
• 2 chopped onion
• 1-1/2 cup oil or ghee
• 2 tomatoes chopped
• ½ tsp turmeric
• 1 tbsp ginger paste
• 1 tablespoon garlic paste
• 1 tsp chili powder
• ½ tsp Ground mix spice powder
• 1 tsp salt
• 1 tablespoon coriander powder
• 7 almonds peeled and ground
• 1 large green chili sliced for decoration
• Half cup chopped green coriander
• Water ¼ liter
- Use an open mouthed utensil for cooking chicken korma.
- Put the pan on fire mid-level heat and add ghee or oil and onions.
- Keep stirring so that the onions do not burn and are brown evenly,
- When onions are dark brown add tomatoes, garlic and ginger paste, and sauté for 5 minutes so that tomatoes and onions are dissolved into a fine paste;
- Now add red chili, salt, turmeric, coriander powder and sauté for 2-3 minutes;
- Add chicken and sauté for 15 minutes on low heat;
- Add water and cover it with a lid;
- Let it cook until water dries and add almond powder and mix spice powder and stir for 1 minutes;
- Garnish with green chili and green coriander while serving;
- It will be enough for 6-8 people. Cook and enjoy!
Try our other chicken recipe: Chicken Karahi.