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Chicken Korma

4 people
00h 10
01h 00
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

  1. In a pot over medium heat, add the vegetable oil and a spoonful of ghee.
  2. Add the cardamom, cloves, garlic, bay leaves and fry the mix well.
  3. Add the chicken and let it cook for about 2-3 minutes, stirring continuously.
  4. Once it becomes brown, add Bayara coriander and Bayara chili powder.
  5. Add salt, ginger paste, mixture of fried onions and yogurt and let it cook for a minute.
  6. Add Bayara Garam masala and Bayara saffron for flavor.
  7. If the gravy is too thick, add some water before covering it.
  8. The Bayara masala should fuse well with the chicken.
  9. Cover the pot and cook on low heat for about 10 to 15 minutes, while stirring occasionally.
  10. Garnish with cilantro leaves and serve hot.
Method

Method

  1. In a pot over medium heat, add the vegetable oil and a spoonful of ghee.
  2. Add the cardamom, cloves, garlic, bay leaves and fry the mix well.
  3. Add the chicken and let it cook for about 2-3 minutes, stirring continuously.
  4. Once it becomes brown, add Bayara coriander and Bayara chili powder.
  5. Add salt, ginger paste, mixture of fried onions and yogurt and let it cook for a minute.
  6. Add Bayara Garam masala and Bayara saffron for flavor.
  7. If the gravy is too thick, add some water before covering it.
  8. The Bayara masala should fuse well with the chicken.
  9. Cover the pot and cook on low heat for about 10 to 15 minutes, while stirring occasionally.
  10. Garnish with cilantro leaves and serve hot.
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