![]() Simmer on low heat for about 8 minutes, take off heat. ![]() Take the lid off, stir again, then add the cashew paste.Add about 1/2 cup of water and salt to taste, stir and then cook for about 20 minutes with the lid on.Coat the chicken with the yogurt onion mix and cook for a couple of minutes.Reduce the flame, and slowly add the yogurt mix and then the red chilli powder.Braise the chicken pieces for about 5-6 minutes.Now add in the chicken pieces, stir well so that everything comes together.Add the ginger garlic paste, and mix well.Stir and gently brown the onions over a low flame for about 10 mins. Now add the finely chopped onions, and a pinch of salt.Roast for a couple of minutes until aromatic. Add the whole spices: bay leaves, cardamom, cloves and cinnamon stick.Heat oil in a pan on a low-medium flame.Gently whip the yogurt so that it is smooth, to this add 1 teaspoon of turmeric powder.Add a teaspoon of water to make a smooth paste. Peel and coarsely chop the ginger and garlic and then blend together to form a paste.Transfer soaking cashews to a blender with half the water used and blend to make a thick paste.Soak the cashews in warm water for at least 10 mins.Serve this dish with Jeera Rice and some salad. And remember, you don’t always need a reason to make this royal dish. Did the fragrance reach you?Ĭhicken Korma will end up being one of those dishes that you’ll crave and want to make for every special occasion. Bay leaves, cardamom, cinnamon and cloves. But for a dish that looks like a lot has gone into it, it is surprisingly easy to make.This dish uses some of my absolute favourite spices. Not only do the cashew taste divine and rich, they also make the curry sauce thicker and give it a great consistency.ĭid the long list of ingredients put you off? You might think so because this dish is so creamy and rich, the cooking process is bound to be very laborious. Often almonds tend to feature in these recipes, but mine like many others feature cashews. Yogurt, meat, spices and nuts tend to be the main ingredients of a Korma. And while recipes tend to loose their original ingredients and the dish tends to evolve with various additions and versions, this recipe is virtually the same. While researching on Korma, I came across that it is an ancient dish, that royals in the Moghal courts and families would have Korma on their menu. Rich with spices and a curry loaded with cashews, it is often something you’d serve on a special occasion. Perhaps one of the most popular Chicken Korma is from the city of Hyderabad. One of my favourite curries is actually Chicken Korma, as I prefer less spicy or what we say “masaledaar” food. But the taste was very different, not bad just different. When I moved to the UK, I remember feeling very happy that I’d never be too far away from a curry house. I got a completely different set of answers here in the UK though. In India, some of the most popular responses I’ve had to this question is: Butter Chicken or Paneer Butter Masala. What is your favourite curry? Depending on where you are in the world, your answers will be very different.
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