Chicken korma 

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Chicken korma 

Prep Time 15 mins
Cook Time 45 mins
Marination time 30 mins
Course Main Course
Cuisine Andhra Recipes, Indian

Ingredients
  

Dry Roast :

  • 1 kg chicken
  • 200 GMs purple onions - deep fry
  • 1/2 cup peanuts - dry roast
  • 1/2 cup coconut dry roast

To Marinate chicken :

  • 4 tbsp yoghurt
  • 2 tsp red chilli powder
  • 2 tsp Corriander powder
  • 1/2 tsp garam masala and cumin powder and turmeric powder
  • 2 tsp Salt
  • 1 tbsp Ginger garlic paste

To Make Korma :

  • Oil ( generous )
  • 3 cardamom pods
  • 2 star anise
  • 4 cloves
  • Marinated chicken
  • 2 tsp red chilli powder
  • 1 tsp mutton masala
  • 360 ml water
  • 1 small tomato ( quartered )
  • 1 small lemon size tamarind soaked in 80 ml water and simmer

Instructions
 

  • Marinate - 1 kg chicken with bones, 4 tbsp yoghurt, 2 tsp salt (add to taste), 2 tsp red chilli powder, 2 tsp Coriander powder, 1/2 tsp garam masala, 1/2 tsp cumin powder, 1/2 tsp turmeric powder, 1 tbsp ginger garlic paste for 30 minutes
  • Roast 1/2 cup peanuts, 1/2 cup shredded coconut until slightly browned and keep aside.
  • Deep fry 200 grams sliced onions until golden brown and keep it aside.
  • Blend the peanuts, coconut, and the fried onions into fine paste with little water and keep it aside.
  • To a large pot, add oil, 3 cardamom pods, 2 star anise, 4 cloves, Marinated chicken and cook the chicken until the chicken is cooked a little about 10 mins.
  • Add the onion paste, peanut coconut paste, 360 ml water, salt to taste, 2 tsp red chilli powder, 2 tsp chicken or mutton masala cook for 5 mins on medium flame.
  • Next add 2 green chillies, 1 tomato cubed, juice of a small lemon size tamarind Soaked in 80 ml water.
  • Cover and simmer for 30 mins until the chicken is fully cooked and tender.
  • Serve hot with dosa or idli.
Keyword chicken curry, chicken korma, Korma