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Chicken Korma
Chicken Korma
Chicken Korma
4 Serves
10Mins Prep
01Hours Cook
Ingredients
- 500g chicken
- 1 cup oil
- 2-3 Tsp ghee
- 8-10 Bayara cardamoms
- 6-7 Bayara cloves
- 2 Tbls minced garlic
- 1 Tbls Bayara coriander powder
- 1 Tbls chili
- Bayara salt, to taste
- 1 Tsp ginger paste
- 1 cup yogurt
- 2 Bayara bay leaves
- 2 onions, sliced (fried and pureed with yogurt)
- ½ Tsp Bayara black pepper
- 1 Tsp Bayara Garam masala
- Few strands Bayara saffron (mixed with 3 Tsp of water)
- Fresh cilantro leaves, chopped for garnish
Method
Method
- In a pot over medium heat, add the vegetable oil and a spoonful of ghee.
- Add the cardamom, cloves, garlic, bay leaves and fry the mix well.
- Add the chicken and let it cook for about 2-3 minutes, stirring continuously.
- Once it becomes brown, add Bayara coriander and Bayara chili powder.
- Add salt, ginger paste, mixture of fried onions and yogurt and let it cook for a minute.
- Add Bayara Garam masala and Bayara saffron for flavor.
- If the gravy is too thick, add some water before covering it.
- The Bayara masala should fuse well with the chicken.
- Cover the pot and cook on low heat for about 10 to 15 minutes, while stirring occasionally.
- Garnish with cilantro leaves and serve hot.
Method
Method
- In a pot over medium heat, add the vegetable oil and a spoonful of ghee.
- Add the cardamom, cloves, garlic, bay leaves and fry the mix well.
- Add the chicken and let it cook for about 2-3 minutes, stirring continuously.
- Once it becomes brown, add Bayara coriander and Bayara chili powder.
- Add salt, ginger paste, mixture of fried onions and yogurt and let it cook for a minute.
- Add Bayara Garam masala and Bayara saffron for flavor.
- If the gravy is too thick, add some water before covering it.
- The Bayara masala should fuse well with the chicken.
- Cover the pot and cook on low heat for about 10 to 15 minutes, while stirring occasionally.
- Garnish with cilantro leaves and serve hot.
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