Chicken Korma
Cooking for sure will always be a passion for me. But with the passage of time its becoming more of a luxury. Blame it on my hectic working hours and my laziness, not to forget the diet i am following to shed the excess kilos.
But the sudden craving to rustle up something quick and yumm was too strong to be brushed aside. Thus i turned to my cook books and decided to go with poultry, chicken korma it was!!!
I marinated about 500 gms of chicken with paprika, salt & ginger garlic paste. Keep aside for 20 mins approx, and then i just fried them in little bit ( about 1 1/2 tbsp) oil to seal the flavours.
Next heat vegetable oil( though i used olive oil) in a pan and add the garam masala (cinnamon 3" stick, 4-5 cloves, 5-6 green cardamon, 2 black cardamom). I also added two dry red chillies. Once you are taken over by the aroma, add 2 sliced onions. Add a pinch of salt. It will take a good 10-12 mins to caramelise well. After 10 mins add 2 tsp of ginger-garlic paste & mix well.This bit is time consuming but it's totally worth it, as it imparts a depth of flavour to your palate.
Time to add 1 tsp of turmeric powder, 1 tsp of red chilli powder and about 2 heaped tsp of coriander powder ( i dry roasted my coriander seeds and freshly grounded them in my mortar & pestle). and give it a good mix.
Add in the chicken pieces and cook on high flame for 5 mins while mixing it well with all the masala. Adjust your seasoning around this time.Add in 3tbsp of yoghurt to the chicken and mix well. Be careful that your yoghurt doesn't split.
Add water if you want gravy (i needed gravy), or if you don't then put it on simmer and allow it to cook in its own juices for about 20 mins.
However after 10 mins, give it a stir again and add in the cashew paste ( about 20 unsalted cashews with 2 tbsp of water a tiny bit of yoghurt) and lightly coat the chicken pieces with this.
Finish it off with garam masala powder & freshly chopped coriander.
I served it with steamed rice and it tasted yumm. But i presume, it might taste better with roti & parantha.
Secret tip: Tastes better after one day!!!!
Try the bliss !!
But the sudden craving to rustle up something quick and yumm was too strong to be brushed aside. Thus i turned to my cook books and decided to go with poultry, chicken korma it was!!!
I marinated about 500 gms of chicken with paprika, salt & ginger garlic paste. Keep aside for 20 mins approx, and then i just fried them in little bit ( about 1 1/2 tbsp) oil to seal the flavours.
Next heat vegetable oil( though i used olive oil) in a pan and add the garam masala (cinnamon 3" stick, 4-5 cloves, 5-6 green cardamon, 2 black cardamom). I also added two dry red chillies. Once you are taken over by the aroma, add 2 sliced onions. Add a pinch of salt. It will take a good 10-12 mins to caramelise well. After 10 mins add 2 tsp of ginger-garlic paste & mix well.This bit is time consuming but it's totally worth it, as it imparts a depth of flavour to your palate.
Time to add 1 tsp of turmeric powder, 1 tsp of red chilli powder and about 2 heaped tsp of coriander powder ( i dry roasted my coriander seeds and freshly grounded them in my mortar & pestle). and give it a good mix.
Add in the chicken pieces and cook on high flame for 5 mins while mixing it well with all the masala. Adjust your seasoning around this time.Add in 3tbsp of yoghurt to the chicken and mix well. Be careful that your yoghurt doesn't split.
Add water if you want gravy (i needed gravy), or if you don't then put it on simmer and allow it to cook in its own juices for about 20 mins.
However after 10 mins, give it a stir again and add in the cashew paste ( about 20 unsalted cashews with 2 tbsp of water a tiny bit of yoghurt) and lightly coat the chicken pieces with this.
Finish it off with garam masala powder & freshly chopped coriander.
I served it with steamed rice and it tasted yumm. But i presume, it might taste better with roti & parantha.
Secret tip: Tastes better after one day!!!!
Try the bliss !!
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