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Cut each chicken breast into eight or nine bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours.
Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to stick.
Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly.
Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first.
Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes – there should be no pink remaining.
Chicken Korma at its Best! This Indian Chicken Korma is the ultimate comfort food – made delicious & flavorsome with easier steps. For a Classic Indian meal, serve it with plain steamed Basmati rice,Butter Naan, Roti orParathas, alongsideLassiorRaita. Chicken Korma also goes well with flavored rice like Ghee rice,Cumin Rice& Turmeric rice.
Korma is a South Asian dish that’s very popular across the world likeChicken Biryani,Chicken Tikka MasalaandButter Chicken. In this post I share how to make the best tasting authentic Chicken Korma, the easiest way.
Korma originated in South Asia, & has its roots in the Mughal Cuisine. The English term Korma is derived from the Urdu word “qorma” which means “To Braise”. So basically korma is a dish where meat is braised in fats like ghee, oil &/or yogurt.
Traditionally a paste made with almonds and chironji seeds was used. In the later days cashews made way as a replacement to chironji. The other substitutes like poppy seeds and coconut are also used.
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