Chicken Korma | Simple and Easy | Tadka Recipe

July 25, 2022

2 hours

easy

2

Home Made

Chicken Korma is one of my favorite go to meal for the dinner. Food in the restaurants is good, but nothing beats the food that is cooked at home. A home cooked meal will always be more satisfying than a restaurant. I, being a lover of the gravy prepared for chicken, love to cook at home.

Quick and simple

There can be many ways to cook chicken korma. Every cook has its own personal recipe with a touch of flavour like no one else. I like to prepare a recipe that is not just delicious but is also simple to make and fast to cook. However I don’t always stick to being “fast”.

Hence some of my dishes take hours. But when I taste the final product, it becomes worth all the wait. It has to be simple, and it has to taste delicious, but most importantly, it has to have the fragrance of a well cooked meal.

Tadka Flavour

Tadka is a staple of all my meal recipes. Ingredients may differ depending on what dish i am making. It needs to have sizzling aroma before anything. Tadka not necessarily needs to be done at the end, although in some cases it works best like that, but it needs to be prepared properly as it can enhance the flavour or ruins it if done carelessly.

Ingredients

Adjust Servings

	1 kg Chicken Medium pieces
	1 bowl Curd
	1 tsp Ginger garlic paste
	1½ tsp Salt
	2½ tsp Kashmiri Laal Mirch Powder
	½ tsp Turmeric
	3 Onions
	1 tsp Ginger
	6 Garlic clove
	2 Green Chilli
	½ bowl Cashews
	Water as required
	3 tbsp Oil Refined, Musturd, or Olive, according to your taste
	½ tsp Cumin
	1 piece Black Cardamom
	4 pieces Green Cardamom
	10 pieces Black Pepper
	1 piece Bay Leaf

Garnish

	½ bowl Coriander finely chopped
	½ bowl Curd
	1 tsp Garam Masala
	2 tsp Lemon Juice

Nutritional Information

Directions

1.

Marination

Prepare a mixture by putting Chicken, 1 bowl curd, 1 tsp ginger garlic paste,1 tsp Kashmiri Laal Mirch Powder, ¼ tsp Turmeric in a bowl and mixing them together,

Cover the container and refrigerate it for at least 1 hour

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2.

Raw Gravy

Take a blender and blend following ingredients together 2 Medium sized Onions 1 tsp Ginger 6 Pieces Garlic clove 2 Pieces Green Chilli ½ Bowl Cashews 1 tsp Salt (according to your taste) 1½ tsp Kashmiri Laal Mirch ¼ tsp Turmeric ½ cup Water

Blend it till it becomes a paste. Pour the paste in a container to be used during preperation

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3.

Cooking

After 1 hour bring the chicken out of the refrigerator. Turn on the stove and place kadhai on medium flame and add 1 tbsp Oil (of your choice). Let the oil heat up a little. Then add the marinated chicken pieces and let it cock for about 15 mins. After 15 mins take the chicken pieces out in a container and pour the broth out in a sink. We have no use of that broth. Put the kadhai back on the stove and put 3 tbsp of oil and let it heat on medium flame. Add cumin, cardamoms (both), black pepper, bay leaf and mix it well. Add a finely chopped onion and let it sizzle for 5 mins until its brown. Add the prepared gravy into the mixture and mix it well. Close the lid and let it cook for about 10 mins or until the oil separates. If you prefer a little thinner gravy then you can add ½ cup water into the mixture.

Add chicken pieces and mix everything well with a spatula. You can add chopped coriander and garam masala right now if you like but its optional. Close the lid and sim the gas to minimum and let it slowly cook for about 45 mins. You can cook for 15 more minutes if chicken isn't properly separating from the bones after 45 mins. Add coriander and whisked curd for garnish and serve hot with chapati, rice or directly. If you are a fan of sour flavour then squeeze 1 lemon into the final dish.

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