Chicken Korma with Naan or Pulao
5/5
Chicken Korma is a rich and flavorful Indian dish made with tender chicken pieces cooked in a creamy and aromatic sauce. It is a popular dish in Indian cuisine and is often served with naan (Indian bread) or pulao (flavored rice). The chicken is marinated in a blend of spices and yogurt, then cooked with onions, tomatoes, and a combination of aromatic spices to create a delicious and satisfying meal. This recipe provides a step-by-step guide to making Chicken Korma with either naan or pulao.
INGREDIENTS
For the chicken marinade:
- 500 grams boneless chicken, cut into pieces
- 1/2 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
For the Korma:
- 2 tablespoons ghee (clarified butter) or vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon cinnamon powder
- 1/2 cup heavy cream or cashew paste (optional for a creamier texture)
- Salt to taste
- Fresh cilantro leaves, chopped (for garnish)
For serving:
- Naan bread or cooked pulao rice
INSTRUCTIONS
- In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well to coat the chicken pieces with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 1 hour or overnight for best results.
- Heat ghee or vegetable oil in a large pan or pot over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste to the pan and cook for a minute until fragrant.
- Add the tomato puree to the pan and cook for a few minutes until the oil separates from the mixture.
- Add the turmeric powder, red chili powder, coriander powder, cumin powder, cardamom powder, and cinnamon powder to the pan. Stir well to combine the spices with the onion-tomato mixture.
- Add the marinated chicken to the pan and mix well to coat the chicken with the spice mixture. Cook for 5-6 minutes until the chicken is partially cooked.
- Reduce the heat to low and cover the pan. Let the chicken simmer for about 15-20 minutes, or until it is cooked through and tender. Stir occasionally to prevent sticking.
- If using, add the heavy cream or cashew paste to the pan and mix well to incorporate it into the sauce. Cook for an additional 2-3 minutes.
- Taste the Korma and adjust the salt and spices according to your preference.
- Garnish with freshly chopped cilantro leaves.
- Serve the Chicken Korma with naan bread or cooked pulao rice.
TIPS
- You can use bone-in chicken pieces if you prefer. Adjust the cooking time accordingly to ensure the chicken is fully cooked.
- For a creamier texture, you can add heavy cream or cashew paste to the Korma. However, this is optional and the dish is still delicious without it.
- Adjust the spice levels according to your preference. You can increase or decrease the amount of red chili powder and other spices to suit your taste.
- Serve the Chicken Korma hot with freshly prepared naan bread or pulao rice for a complete and satisfying meal.
NUTRITION VALUE
- Calories: Approximately 300-400 calories
- Protein: Around 25-30 grams
- Carbohydrates: Approximately 15-20 grams
- Fat: Around 15-20 grams
