Chicken Korma.
You can have Chicken Korma using 31 ingredients and 19 steps. Here is how you achieve it.
Ingredients of Chicken Korma
- It's of Chicken:.
- You need 4 Pieces of Boneless Chicken Thigh,.
- You need Pinch of Sea Salt,.
- Prepare Pinch of White Pepper,.
- It's Pinch of Dried Mushroom Powder,.
- It's of Onions:.
- You need 1 of Red Onion Thinly Sliced,.
- Prepare of Canola / Peanut / Vegetable Oil, For Frying.
- You need 2 TBSP of Corn Flour,.
- Prepare of Garlic Ginger Paste:.
- Prepare 15 g of Ginger,.
- It's 15 g of Garlic,.
- It's 1 TSP of Sea Salt,.
- You need of Chicken Korma:.
- It's 15 g of Ghee,.
- Prepare 1 of Black Cardamon,.
- Prepare 3 of Cloves,.
- Prepare 3 of Green Cardamon,.
- You need 1 of Cinnamon Stick,.
- Prepare 3 of Bay Leaves,.
- It's 7 g of Coriander Powder,.
- Prepare 7 g of Kashmiri Chili Powder,.
- You need 8 g of Demerara Sugar,.
- It's 2 TSP of Kewra Water,.
- It's 225 g of Greek Yogurt,.
- Prepare 15 g of Cashew Nuts Ground,.
- Prepare of Cream, 1/8 Cup Adjust To Preference.
- You need 1/4 TSP of Nutmeg Freshly Grated,.
- You need 1/4 TSP of Mace Powder,.
- It's of Almond Flakes, For Garnishing.
- It's of Fresh Coriander Coarsely Chopped, For Garnishing.
Chicken Korma instructions
- Prepare the chicken. Coat the chicken well with salt, pepper and mushroom powder. I am leaving the skins on. You can remove the skins if desired..
- Transfer into a shallow bowl and cover with cling film. Set aside in the fridge until ready to use. Prepare the onions..
- In a skillet or pan over medium heat, add in about 2 inches of oil. *To check the temperature of the oil, insert a wooden chopstick, if bubbles start forming, the oil is ready for frying.* Toss the onion slices with corn flour..
- Make sure the onion is coated well. Gently drop into the oil and shallow fry. Once the onion starts to brown, remove from heat and drain the oil into a large bowl..
- Transfer the onion onto a chopping board. Chop the onion coarsely and set aside. Reserve the oil..
- Prepare the garlic ginger paste. Add ginger, garlic and salt into a mortar. Pound until smooth paste forms with a pestle..
- You can use a food processor if desire. I personally find that mortar and pestle are easier to wash.* Remove and set aside..
- Prepare the chicken korma. In a skillet or pan over medium heat, add ghee. Once the ghee is melted, add in the chicken skin side down. Sear the chicken until the skin is golden brown..
- Flip. Tilt the skillet and baste the chicken with all the liquid. Continue searing until bottom is golden brown as well. Remove from heat and set aside on a plate..
- Using the same skillet or pan, add in 30g of that reserved oil. Transfer the cardamon, cloves, cinnamon and bay leaves in a tea bag. Over medium heat, add in the tea bag spices..
- Saute until aromatic. Add in chili, coriander powder and sugar. Saute until toasty and the sugar has dissolved..
- Add in the garlic ginger paste, a pinch of white pepper and kewra water. Saute until well combined. Add in 2 TBSP of the whipped yogurt. *Using a hand mixer, whip yogurt until light and creamy. Do not over whip.*.
- Stir vigorously until well combined. Keep adding yogurt, 2 TBSP at time, and stirring until you have about 1 TBSP of yogurt left. Reserve the remaining yogurt..
- At this stage, the oil should start separating from the spices. Add in the chicken skin side down. Stir lightly to coat the chicken..
- Turn the heat down to low and bring it to a slow simmer. Cover and cook for 20 mins. *Stir occasionally to prevent burning. Flip the chicken at half way mark.*.
- Add the remaining yogurt, ground cashew, the fried onion, nutmeg and mace powder. *To make ground cashew, simply, blitz cashew in a spice grinder until powder forms.* Stir to combine well..
- Depending on your preference for consistency, add cream. Stir to combine well. *You can add in almond flakes and coriander now. Give it a final stir. Taste and adjust for seasoning with salt. Serve as it is.*.
- If you would like the same as plated shown in the photos, taste and adjust for seasoning with salt. Give it a final stir. Dollop the sauce onto serve plates..
- Place the chicken thighs over the sauce. Garnish with almond flakes and coriander. Serve immediately..
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