Updated: Sep 18, 2020
Korma is prepared by marinating and then braising a meat in a yogurt or cream base. The dish is traditionally cooked on low heat for around an hour until the meat is tender and the sauce turns into a rich and creamy glaze. It goes well with Hyderabadi Bagara Rice.
Cuisine: Indian Course: Main Serves: 4
Prep Time: 10 Min Cook Time: 30 Min Total Time: 40 min.
Nutritional Info: Serving Size: 100
Calories: 193 Carbs: 4g. Fat: 13g. Protein: 14g
500 Grams Chicken
1/2 Teaspoon Shah Jeera
2 Cinnamon Sticks
1/2 Cup Fried Onions
1 Tablespoon Ginger Garlic Paste
1/2 Teaspoon Turmeric Powder
1 1/2 Teaspoon Chili Powder
1 Teaspoon Salt
1 Tablespoon Chironji
2 Tablespoon Dry Coconut Powder
1/2 Teaspoon Garam Masala
1 Cup Curd
3 Chopped Green Chilies
1/2 Cup Coriander Leaves
1/2 Cup Mint
Take the chicken in a bowl & add 3/4 spoon ginger garlic paste, ½ teaspoon turmeric powder, 1 1/2 teaspoon chili powder, 1 teaspoon salt, 1 cup curd, 1/2 cup fried onions, mix well & keep it aside.
Heat a Kadai, add 2 tablespoons oil.
Add shah Jeera, cinnamon, 3 chopped green chilies, ½ teaspoon ginger garlic paste, add marinated chicken & mix well.
Add mint leaves & mix well, cook for 5 minutes.
Add 1 cup water & mix well.
Close the Kadai with a plate & cook for 10 minutes.
Add dry coconut powder, chironji paste, and mix well.
Add half tablespoon garam masala, add chopped cilantro & mix well & turn off the stove.
Watch the Video for Procedure: