Its a creamy chicken curry with a delectable nutty taste. The addition of saffron gives this dish a lovely colour and aroma.
Korma is a popular technique of braising meat with yogurt, cream, and mixture of spices, combined with yogurt kept below curdling temperature and carefully added with meat juices.
It is cooked slowly on a low flame for a longer period to attain various flavours of the spices.
It is primarily prepared with cashew nuts, onion paste , ghee and yogurt and saffron.
do check my other korma recipe Safed Murg Korma
3 tbsp clarified Butter (Ghee)
3 tbsp Vegetable oil
2 Onion
1 kg Chicken Curry cut
5-6 green cardamom
1” Cinnamon stick
4-5 cloves
Red Chilli powder 1 -2 tsp
10-15 Saffron strands (Soaked)
1/4 cup Fresh cream
1 tsp screw pine Essence (optional )
for Korma Paste
1/4 Cashew Nut (Soaked )
1 inch Ginger
5-6 cloves Garlic
1 /4 cup Yogurt + 2tbsp
Salt to taste
1tsp Caraway Seeds (shahi jeera)
water or milk (as required consistency)
Method
Marinate Chicken with 2 tbsp of yogurt ,Red chilli powder and salt .
Heat ghee and vegetable oil in a pan.Add onion and Fry till it becomes golden in color .Remove and keep aside .
Add chicken and fry on high heat for 3-4 minutes or till it half done.
Make a Smooth paste of cashew nuts, fried onion ginger , garlic and caraway seeds with yogurt with water (initially don’t add water add later while grinding) .
add dry spices in chicken (green cardamom ,Cloves , Cinnamon stick & Bay leaf )
add paste it in the pan.Fry for 3-4 minutes.
Add water and cover the pan and cook the chicken until it’s done.
Add soaked saffron ,fresh cream and cook for 2 minute .turn off heat .
at last add Screw pine essence for aroma.
Serve with Naan/Roti /paratha.
Tips :Adjust quantity of salt as we added during marination.
Instead of cashewnut one can use Almond (Soaked & peeled)
