Saffron Chicken Korma
5
People talking
MAKE IT SHINE!
ADD YOUR PHOTO
The word "korma" refers less to composition of the dish itself and more the cooking method applied - essentially, the style of cooking in a korma is a slow, long braise in the spices, rather than adding the chicken pieces into the sauce at the end. This bring out the richness of the dish as the chicken is steeped in the flavors of the spices for an extended duration.
- Ready In:
- 1hr 10mins
- Serves:
- Units:
5
People talking
ingredients
- 3 lbs chicken pieces
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1⁄2 cup cashew nuts
- 1⁄2 cup water
- 2 tablespoons ghee
- 1 onion
- 4 cardamom pods
- 4 cloves
- 3 cinnamon sticks
- 1 1⁄2 teaspoons coriander powder
- 1 teaspoon cumin seed
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1⁄2 cup cream
- 1⁄2 cup plain yogurt
- 1⁄4 cup cilantro
- saffron, several strands
- salt, as desired
directions
- Clean and prepare chicken by removing excess fat.
- Blend ginger and garlic pastes, nuts, and water until smooth.
- Heat ghee.
- Fry onions and then add cardamom, cloves, cinnamon, coriander powder, jeera powder, chili powder, garam masala and cumin seeds.
- Fry untill they darken and sputter.
- Add cashew-garlic mixture prepared previously and let cook for 5-6 minutes.
- Now add chicken, mixing to ensure it is coated properly with spices.
- Reduce heat, add salt, and allow to cook for 20-25 minutes.
- Beat the yoghurt and add in small amounts while cooking on medium heat.
- When chicken is tender and well-cooked, stir in cream, saffron and cilantro (hint: warm cream till tepid and dissolve saffron in it first, then pour).
- Allow to simmer for a further 5-8 minutes.
- Goes well with basmati rice.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@eatrealfood
Contributor
@eatrealfood
Contributor
"The word "korma" refers less to composition of the dish itself and more the cooking method applied - essentially, the style of cooking in a korma is a slow, long braise in the spices, rather than adding the chicken pieces into the sauce at the end. This bring out the richness of the dish as the chicken is steeped in the flavors of the spices for an extended duration."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
Delicious though I added a sachet of coconut cream and half a tin of coconut milk to add the authentic flavour. I also added some sliced almonds to the mix to add some nice finishing touches. It is also possible to use the same recipe and add mango and pineapple to it to make a Chicken Kashmiri...Reply
-
I can't believe that I haven't rated this... I've prepared it several times now on special occasions because it is just soooo rich and delicious! OMG I can't wait until we have this again tonight!Reply
-
It was okay.Reply
-
I made it for our fiend they loved it. The only problem I faced was that the gravy becomes too smokey after adding cashew paste to onions and oher spices. I would recomend keeping the heat low while adding cashew paste and cooking it on low heat. Also its not a good idea to add already fried onions, I added and it got messed up a little, my fault. Well the recipe is just great and will make it again. Thank you.Reply -
This is really well enjoyed at my place by my mom and brother. They're crazy for chicken and it seems to me that this chicken hits the spot for 'em:) I normally use fat-free yogurt only and no cream for this{to make it low in fat}. I also serve this with Basmati rice and it goes very well.Reply
see 1 more
