Chicken Korma
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 tablespoon ginger-garlic paste
- 3 tablespoons almonds, blanched & slivered almonds
- 1 1⁄2 cups sour cream
- 1 1⁄2 teaspoons garam masala powder
- 2 teaspoons coriander powder
- 1⁄2 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 medium onions, sliced into rings
- 1⁄2 teaspoon cinnamon
- 8 cardamom, whole pods
- 2 bay leaves
- 1 lb chicken tenders
- 3 tablespoons raisins
- 2 teaspoons honey
- 3 tablespoons cilantro, finely chopped
directions
- Add ginger garlic paste, almonds and 1/4 cup of water to a food processor. Blend until you have a smooth paste.
- Add sour cream to a medium bowl and whisk until smooth.
- Add the garam masala, corriander powder, and cayenne. Stir well to mix.
- Lightly salt and pepper the chicken tenders and let sit while you prep the other ingredients.
- Heat Olive oil in a large saute pan.
- Add sliced onions and fry for 10-12 mins till soft and pinkish brown. Remove the onions with a slotted spoon and drain on a paper towel.
- Now add the chicken pieces and brown them lightly on both sides, removing to a bowl when done.
- Now to the oil add the cardamom, cinnamon and bay leaves. Add the golden raisins. Add the paste from the blender. Stir and fry for 2 minutes.
- Lower the heat and add the sour cream mixture.
- Stir to mix and bring to simmer on low heat.
- Add 2 tsp honey and adjust for salt.
- Now put in the chicken. Stir to mix and bring to simmer.
- Add a little warm water if you need more gravy (I add about 1/4 cup). Cover and cook for 25 mins at low heat until chicken is tender and cooked through.
- Adjust for salt and seasonings.
- Sprinkle with chopped cilantro and serve over rice.
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RECIPE SUBMITTED BY
I am a SAHM who loves to cook for my small family! I have a 14 month old daughter, a wonderful husband, a seven year-old Keeshond and a cat named Rex Manly.
I really just love this website! I visit it practically every weekday for ideas and recipes and try to always post a review of everything I make from Zaar. The only time I don't is when I have a negative reaction to a recipe that was due to my mistake or if I have substituted so many ingredients that it wouldn't be a fair review. Thanks to all of you wonderful cooks who have made me a better cook myself!