The best recipe for Chicken Korma. In Pakistan, people make this on weddings and other events and it tastes the best. My recipe is better than that recipe…… whenever I make it my home is filled with bay leaf and garam masala and my family loves it …….
- Chicken cut into 12 – 16 pieces, skinless
- Salt to taste
- 1 tbspn red chilli powder/ chilli flakes
- ½ tspn cracked black pepper
- 2 bay leaves
- 6 cloves
- 1 tbspn ginger grated
- 1 tbspn crushed garlic
- 4 peppercorns
- 1 tspn turmeric powder
- 1 tbspn garam masala
- 1 ½ cup yogurt
- 2 sticks of cinnamon
- 2 large onions (sliced)
- 1 cup oil
- 6 cups water
- 1 cup whole blanched almonds
-Heat oil in a pan and fry onion until they are golden red (more kinda brown).
-With a slotted spoon, take the onion out in a plate leaving the hot oil In the pan.
-Remove the oil pan from the heat and add bay leaves, cloves, cinnamon, peppercorns, turmeric powder, red chilli powder and black pepper along with ginger and garlic. As the oil is very hot, these spices will begin to splatter even if they are not on heat. Stir and do not let it burn.
-Return the pan back to heat and add chicken and salt. Fry until it starts getting a nice white and golden color. Add water and let it cook on medium heat (uncovered) until the water begins to boil.
-Meanwhile, using a mortar and pestle, crush fried onion to paste and mix with garam masala and yogurt. When the water in the pan begins to boil add yogurt mixture and mix. Cook covered on medium heat for 30 minutes or until the chicken fully cooked and tender to touch.
-Remove the lid and increase the heat from medium to high. Cook until the oil comes to the surface and gravy is formed.
-Add blanched almonds and serve hot with roghani naan or kulcha.