Chicken Kormaa
In this Article
Here is a toothy treat for your kid with his favourite chicken in it. Chicken kormaa is a Mughlai speciality in which the chicken pieces are cooked in almond, spices and yoghurt to give this dish its mouth-watering flavour and taste. Try preparing this distinctive curry this weekend and serve it with rice, naan or roti to make a healthy lunch for your child.
| Serves | Preparation Time | Cooking Time |
| 3 People | 10 – 15 Minutes | 25 – 30 Minutes |
Ingredients
- 1/2 kg chicken breasts (cut to medium pieces)
- 1 tbsp almonds
- 1 tsp pepper powder
- 1 onion, finely chopped
- 1 tbsp tomato puree
- 1 tsp ginger garlic paste
- 1/2 tsp turmeric powder
- 1/2 cup yoghurt
- 2 green chilli
- 1 cardamom
- 2 cloves
- 1 medium size cinnamon stick
- 1 bay leaf
- 1/2 tsp garam masala
- 1 tbsp coriander leaves, chopped
- 3 tsp ghee
- Salt to taste
Method
Step 1
Marinate chicken with lemon juice, pepper powder, salt and ginger garlic paste. Cover and keep it aside for 40 – 45 min.
Step 2
Heat a heavy bottom pan and pour ghee. Add onion and turmeric to it and saute well.
Step 3
Fry the onions until light golden and take them out. Leave the left over oil for further use.
Step 4
Make a fine paste of fried onion, yoghurt, green chillies and almonds in a mixer.
Step 5
Add this paste to the marinated chicken and mix well.
Step 6
Reheat the pan. Add cardamom, cloves, bay leaf and cinnamon. Stir for about 30 seconds. Next, add tomato puree and saute well.
Step 7
Add the marinated chicken, salt and the leftover paste to the pan. Keep stirring occasionally, until it boils.
Step 8
Cover the pan and let the chicken cook.
Step 9
Once done, add garam masala and coriander leaves. Serve hot with rice or roti.
Nutritional Information
| Calories | 432 K cal |
| Proteins | 51.9 g |
| Fats | 18.7 g |
| Carbohydrates | 9.8 g |
| Cholesterol | 162 mg |
| Sodium | 376 mg |
| Potassium | 606 mg |
Tip: You may garnish it with roasted almonds.
