Learn how to make one of the most popular food item in India, chicken korma. A few shortcuts and tricks will make it possible for even a beginner to make this korma in just half an hour.
Korma is a quintessential food item for any north Indian Muslim wedding or any special event. It is a favorite for many, given its aromatic flavor and the creamy gravy, making it a perfect companion for naan. There is no wedding or event in my home where there is no korma.
Although every house has their own way of making korma, it usually involves a big amount of onions, being sliced and then fried slowly until golden brown and cashews or almonds, that are soaked in water for several hours to be made into a paste. I used 2 shortcuts to save time and effort here :
- I used pre-fried onion, instead of cutting and frying myself.
- I used nut butter, instead to soaking my nuts and blending them into a paste.
Even though the time and effort is not even half as compared to the traditional korma, the taste is just the same. Creamy and aromatic. Once you try this, you might switch to this version yourself. Perfect for busy people, beginners and short noticed visits. Its keto friendly and whole30/ Paleo compatible too if you take care to use uncoated fried onions.
Let’s get to the recipe; written instructions below:
- 2 Tbsp of Ghee (clarified butter)
- 1 kilograms chicken with bones (with skin or skinless)
- 6 tsp ginger garlic paste
- 1-2 tsp kashmiri red chili powder (adjust for preferred spice level)
- 2 tsp coriander powder
- 1/8 tsp turmeric powder
- 1 cup full fat yogurt
- 1/2 cup roasted onion (make sure to use uncoated ones)
- 2 Tbsp cashew butter (substitutes: almond butter / macadamia butter)
- 1 tsp garam masala
- Salt to taste
Method: Serves 4 / Cooking time 30 minutes
- Heat the ghee in a pot on medium high heat and add the chicken.
- Add the ginger-garlic paste, kashmiri red chili powder, turmeric powder and coriander powder.
- Give it a good mix.
- Leave to cook uncovered for 5-7 minutes, until you prepare the paste.
- In a blender jar, add yogurt, roasted onion and cashew/ almond butter.
- Make a smooth paste.
- Stir the chicken to release from the bottom.
- Add the yogurt paste, along with 1 cup of water, salt and garam masala. Mix well.
- Cover and cook on low heat for 15-20 minutes.
- Stir every 5 minutes to avoid burning.
- Check if the meat is tender by inserting a spoon/ fork near the bone.
- When the chicken is tender, the korma is ready.