Chicken korma
Curries With Bumbi · ♥ 1.2K likes · 43.5K views · 8 min video
Read about thighs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 7 cloves garlic
- 1½ inch ginger
- 1 cup yogurt
- 1 tbsp Kashmiri red chili powder or paprika
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- ½ tsp garam masala powder
- 1 tbsp tomato paste
- 1½ tsp salt
- 1½ kg chicken thighs with bones
- 2 whole medium onions
Blend the chopped ginger and garlic with about a tablespoon of water to a fine paste.
- 1 tbsp water
- 1 tsp oil
Mix the chicken with the yogurt, chili powder, turmeric, coriander, garam masala, tomato paste, ginger-garlic paste, salt and a teaspoon of oil; cover and marinate in the fridge at least an hour, better overnight.
Slice the onions thin and even so they brown quickly and together.
- 4 tbsp oil
Heat the oil in a pan over medium heat; add the onions before it gets too hot and stir patiently until golden brown, not dark brown.
- dried bay leaves
Lower the heat to minimum, add the bay leaves and the marinated chicken; stir on medium high 3 to 4 minutes.
Cover and cook about 30 minutes on very low heat, stirring now and then so nothing sticks.
Chicken in, covered for 30 minutes
- 12 whole cashew nuts
- 10 whole green cardamoms
- 1 tsp cumin seeds
- ¼ tsp powdered nutmeg
- ¼ tsp powdered maize
Grind the cashews, cardamoms and cumin seeds to a powder in a spice grinder; mix in the nutmeg and mace.
- ½ cup water
Stir in the powder, then about half a cup of water (up to 1 cup for a thinner gravy); cover and simmer on very low heat 10 minutes.
- 1 tsp Kheura water
Stir in the kewra water, cover 2 minutes more.