An Easy Chicken Korma

• At March 30, 2014
• By Nowreen
• In Go To Dishes
• 0

Short-cut Chicken Korma Curry
This is probably the easiest chicken korma curry recipe you can use. My mom used to make chicken korma at almost every dawaat so for me its a comfort food that also reminds me of a Saturday dinner! I have made it when I was living alone and missing my moms cooking but also wanted a little something more interesting then chicken curry. Try it and I hope it works for you like it did for me! Goes best with pulao.
Ingredients:
1 1/2 lbs chicken, cut into pieces
1 ½ chopped onion 2 1/2 tablespoons butter, ghee or oil
Spices:
2-inch cinnamon stick, lightly bruised
1 teaspoon cumin powder (and can add 1 tsp extra whole cumin seeds for smell and flavor) 1 1/2 teaspoons Garam Masala 1/4 teaspoon turmeric powder 1 teaspoon coriander powder 2 tsp black pepper 2 teaspoon salt
2 teaspoon lemon juice
1 tablespoon ginger paste 1 garlic paste
6 oz of plain or vanilla yogurt (if you want it SWEETER or in place of sugar), note, lowfat is more likely to curdle.
1 1/2 tablespoons chili powder
Optionals:
Sugar (per taste if not using vanilla yogurt)
2 cardamoms
2 cloves 2 bay leaves
2/3 cup Fried onions to top and garnish
Sliced Almonds – 1 tsp
Raisins – 1 tsp
Rose Water (1 tsp)
Garnish:
2 green chilis
1 tblspn cilantro
IF you have time, marinate the chicken for 30 minutes – upto a day with and ADDITIONAL 1 tsp lemon juice (to tenderzie), yogurt (enough to cover), gorom masala powder, 1 tblspn onion paste, 1 tblspn ginger, and 2 teaspoon of salt.
 Instructions:

1. Heat oil/ ghee in an wok. OR You can use equal parts oil and ghee together as well (If trying to impress the ghee will add better taste). Add bayleaf, Cinnamon in it and fry a little. If using cumin seeds add in this step and roast them on the pan. If using optional spices roast them in this step.
2. Add chopped onion and fry until soft and golden brown.
3. Add the chicken pieces and sauté until it starts to brown and chicken is starting to release water.
4. Now add all the dry spices, lemon juice and garlic and ginger paste. Let it all mix in and cook. Approx. 10 minutes on medium heat.
5. Cook the chicken by adding water little by little (1/3 cup at a time, let it cook, and add more) what we call in Bangla “koshano.”
6. Sdd another ¼ – ½ cup water (will differ depending on how much water the chicken has relased), add in beaten yogurt and cover the lid. Cook on medium until the chicken nearly done (30 minutes) and the gravy appears much thicker.
7. Finally, add in raisins, almonds and rose water if desired and cook with lid on for 5 minutes to allow it to mix and infuse.
8. Adjust to taste with lemon, salt or sugar if necessary. People have varying thresholds and I prefer mine to be more sour than sweet.