Chicken korma is a traditional Indian food that is equally popular in other South Asian countries, including Pakistan and Bangladesh. While there are number of ready to use korma masala powders available in the market, many people prefer making a traditional korma from scratch, using whole spices. If you also want to make a korma free of artificial flavours, try this recipe.
Chicken breast - 2 kg
Onions - 2
Cloves garlic - 8
Grated ginger - 2 Tbsp
Saffron threads - 1 Tsp
Double cream - 4 Tbsp
Ground nut oil - 5 - 6 Tbsp
Cardamom pods - 12
Cloves - 4 – 6
Cinnamon Sticks - 4
Bay leaves - 6
Ground coriander - 2 Tbsp
Ground Cumin - 1 Tbsp
Tbsp Yogurt - 4 – 7
Almonds - 4 Tbsp
Raisins - 4 Tbsp
Cayenne pepper - 2 Tsp
Garam masala - ½ Tsp
Start your recipe by soaking the saffron threads in hot cream for a couple of hours.
Take a large, heavy bottomed cooking pot, pour 5 to 6 tablespoons of ground nut oil in it and set it on the stove over medium-high heat.
When the oil is hot enough, add cardamom pods, cinnamon sticks and bay leaves to it and after stirring them a couple of times, add chicken pieces to the pot, setting them in one layer.
If the chicken pieces do not fit in one layer, it is recommended you fry them in batches.
Brown the chicken breasts on both sides (2 to 3 minutes each side) and then remove to a plate, leaving behind the oil and the whole spices.
Now add chopped onion to the pan and fry until golden brown.
Then add ginger, garlic paste and stir for a couple of minutes before adding the almonds, raisins, grounded coriander and cumin seeds.
Stir the ingredients until combined and then add the fried chicken pieces to the pan. Also pour any accumulated juices into the cooking pot.
After frying the ingredients for a couple of minutes, add 5 to 6 tablespoons of yoghurt to the pot.
Season the chicken with salt and cayenne pepper, stir and return to simmer.
Cover the pot and cook over medium high heat for 8 to 10 minutes. Then increase the heat and cook some more, stirring occasionally.
The excess liquid will boil away and you will be left with a thick sauce clinging to the chicken pieces.
Now add saffron threads, cream, garam masala and half a cup of water and cook covered on low heat for five minutes.