Chicken Korma Recipe | Restaurant-Style Chicken Korma with Thick, Creamy & Grainy Gravy
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Chicken Korma Recipe | Restaurant-Style Chicken Korma with Thick, Creamy & Grainy Gravy
1 108 просмотров · 3 дня назад
Get Cooking Global и Get Cooking Now
1 108 просмотров · 3 дня назад
Chicken Korma | Restaurant-Style Chicken Korma with Thick & Grainy Gravy
Learn how to make Chicken Korma with tender, juicy chicken cooked in a rich and creamy gravy made with fried onion Birista, cashew paste, yogurt and aromatic spices.
The key to this Chicken Korma is the thick, coarse and grainy Danedar/Dardera-style gravy, giving the dish its traditional texture and a rich restaurant-style finish.
In this detailed step-by-step recipe, we show you how to:
Make golden Onion Birista without burning it
Prepare smooth cashew paste
Cook tender and juicy chicken leg pieces
Properly combine yogurt, spices and cashew paste
Achieve the thick, grainy Korma gravy
Enjoy this delicious Chicken Korma with Naan, Roti, Paratha, Bread, Jeera Rice or steamed rice.
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Chapters with Timestamps:
00:00 - Chicken Korma
00:53 - Step 1 - Preparing the Onion Barista
02:50 - Step 2 - Preparing the Ingredients
05:55 - Step 3 - Preparing the Chicken Korma
Ingredients :
Chicken - 1 kg
For Onion Birista :
Onions - 6 medium size
Cooking Oil - 1 cup
For Cashew paste :
Cashew Nuts - 14 medium size
Khus Khus / Poppy seeds - 1 tbsp
Water - ¼ cup / 60 ml
Hot Water for soaking - ½ cup / 125 ml
Spice powder for Flavoring :
Green Cardamoms - 4
Cinnamon - ½ inch stick
Nutmeg - 1/8 piece
Mace - ½ flower
For Cooking :
Black Peppercorns - 16
Cloves - 8
Cinnamon - 1 inch stick
Green Cardamoms - 6
Black Cardamoms - 2
Bay Leaf - 2
Cumin / Jeera seeds - 1 tsp
Ginger-Garlic paste - 2 tbsp
Kashmiri Red Chilli powder - 2 tbsp
Bedgi Red Chilli powder - 1 tbsp
Turmeric / Haldi powder - ½ tsp
Coriander / Dhaniya powder - 2 tbsp
Cumin / Jeera powder - 1 tsp
Curd / Dahi / Yogurt - 1 ½ cups
Kewra water - 1 tbsp
Salt - 1 ½ tsp + ¼ tsp
Ghee / Clarified Butter - 2 tbsp
Hot Water - ½ cup / 125 ml
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