Korma or Qorma is a dish originating in the Indian subcontinent. The technique covers many different styles of korma. The flavour of a korma is based on a mixture of spices, including ground coriander and cardamom, incorporated slowly and carefully with the chicken juices.
Yield: 4 people
Materials
Ingredients for Masala
- 2 tbsp Gingelly oil
- 1 piece Cinnamon
- 2 Cardamom
- 5 piece Clove
- 1 Star Anise
- 1/2 tbsp Fennel seeds
- 1/4 tbsp Stone Flower
- 1 inch Ginger
- 7 cloves Garlic
- 2 chopped Onion
- 5 piece Green chili
- 2 chopped Tomato
- 1/4 cup Coconut
- 1 tbsp Roasted china dal
- 1 tbsp Poppy seeds
- 1 tbsp Coriander powder
- 1/4 tbsp Salt
Ingredients for Korma
- 1 kg Chicken
- 2 tbsp Gingelly oil
- 2 chopped Onion
- 2 chppped Tomato
- 1/2 tbsp Turmeric Powder
- 2 piece Green chili
- Curry leaves few
- Coriander leaves few
- Salt for required
- Water for required
Instructions
- To make fresh masala paste for korma, heat a pan on medium flame, add Gingelly oil, add whole spices (Cinnamon, Cardamom, cloves, star anise & stone flower) and saute for 2 mins.
- Add Ginger, Garlic, chopped onion and add Green chili saute for 2 mins or onion turns to golden brown.
- Add chopped tomato and add required salt saute for 5 mins.
- Turn off the heat and cool it down.
- Transfer the cooked masala into the mixer jar add coconut, roasted chana dal, poppy seeds,coriander powder and blend it fine paste.
- Hear Gingelly oil in pan, add onion saute for 5 mins and add curry leaves, add green chili, add tomato, add turmeric, add salt for required.
- Cook a medium flame for few minutes or everything turns into paste.
- Add Chicken pieces and ground masala mix it well and add required water and salt. Cover and cook for 30 mins on medium flame.
- Chicken korma will have perfect texture when it full done. Finally add some Coriander leaves and turn off the heat.
- The delicious Chicken Korma is ready….! Happy Cooking…!
