Chicken Kormaa

Chicken korma recipe

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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.