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|
- 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
Marinate chicken with lemon juice, pepper powder, salt and ginger garlic paste. Cover and keep it aside for 40 – 45 min.
Heat a heavy bottom pan and pour ghee. Add onion and turmeric to it and saute well.
Fry the onions until light golden and take them out. Leave the left over oil for further use.
Make a fine paste of fried onion, yoghurt, green chillies and almonds in a mixer.
Add this paste to the marinated chicken and mix well.
Reheat the pan. Add cardamom, cloves, bay leaf and cinnamon. Stir for about 30 seconds. Next, add tomato puree and saute well.
Add the marinated chicken, salt and the leftover paste to the pan. Keep stirring occasionally, until it boils.
Cover the pan and let the chicken cook.
Once done, add garam masala and coriander leaves. Serve hot with rice or roti.
|Calories||432 K cal|