Chicken Korma

AuthorGeo FoodsCategory

Ingredients

 · 300 g chicken
 · 50 g grated onion
 · 10 g cashews
 · 1 tablespoon ginger paste
 · 2 cloves
 · 1 cinnamon stick
 · 1 teaspoon grated nutmeg
 · 1 tablespoon lime juice
 · 1 cup oil
 · 1 coconut
 · 1 cup yoghurt
 · 1 tablespoon sesame seeds
 · 1 tablespoon garlic paste
 · 2 green cardamoms
 · Bay leaves
 · Salt to taste

Preparation

1

In a pan on low-medium flame, roast coconut, cashews and sesame together. Once they are roasted, grind them. Now mix it with curd along with ginger garlic paste and onions. Now, in a bowl add the chicken, curd paste, ginger garlic paste and grated onion. Marinade the chicken and keep it for an hour. Heat oil in a pan over medium flame and add green cardamom, cinnamon stick, cloves and bay leaves. Once they start to crackle, add the chicken along with the marinade. Cook the ingredients over a low flame till dry. Then add the grated nutmeg and hot water. When the chicken is cooked through, add lime juice. Turn off the heat after a few minutes and garnish with green chillies and coriander.

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Ingredients

 · 300 g chicken
 · 50 g grated onion
 · 10 g cashews
 · 1 tablespoon ginger paste
 · 2 cloves
 · 1 cinnamon stick
 · 1 teaspoon grated nutmeg
 · 1 tablespoon lime juice
 · 1 cup oil
 · 1 coconut
 · 1 cup yoghurt
 · 1 tablespoon sesame seeds
 · 1 tablespoon garlic paste
 · 2 green cardamoms
 · Bay leaves
 · Salt to taste

Directions

1

In a pan on low-medium flame, roast coconut, cashews and sesame together. Once they are roasted, grind them. Now mix it with curd along with ginger garlic paste and onions. Now, in a bowl add the chicken, curd paste, ginger garlic paste and grated onion. Marinade the chicken and keep it for an hour. Heat oil in a pan over medium flame and add green cardamom, cinnamon stick, cloves and bay leaves. Once they start to crackle, add the chicken along with the marinade. Cook the ingredients over a low flame till dry. Then add the grated nutmeg and hot water. When the chicken is cooked through, add lime juice. Turn off the heat after a few minutes and garnish with green chillies and coriander.

Chicken Korma

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