Chicken Korma

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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