Welcome to the Indian Halal Meat Shop blog! As a leading supplier of high-quality halal meat in Delhi, we take pride in offering premium cuts that elevate every dish. Today, we’re excited to share a timeless classic: Chicken Korma. This rich and aromatic curry is a favorite in Indian cuisine, known for its complex flavors and creamy texture. Whether you’re hosting a special dinner or simply want to indulge in a flavorful meal, our halal chicken will enhance your Chicken Korma experience. Let’s dive into this delectable recipe!
- 500 grams chicken (preferably bone-in, skinless, and cut into pieces)
- 1 cup plain yogurt
- 2 large onions, finely sliced
- 2 tablespoons ginger-garlic paste
- 1/4 cup cashew nuts
- 1/4 cup poppy seeds
- 1/4 cup grated coconut (fresh or desiccated)
- 1/2 cup heavy cream
- 2 tablespoons ghee or vegetable oil
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Saffron strands (optional, soaked in a tablespoon of warm milk)
1.InstructionsPrepare the Spice Paste:Soak the cashew nuts, poppy seeds, and grated coconut in warm water for about 30 minutes. Drain and blend into a smooth paste with a little water. Set aside.
2.Marinate the Chicken:In a large bowl, mix the chicken pieces with yogurt, lemon juice, turmeric powder, ground coriander, and salt. Cover and let it marinate for at least 1 hour in the refrigerator. This step helps tenderize the chicken and infuses it with flavor.
3.Cook the Onions:Heat ghee or vegetable oil in a heavy-bottomed pan over medium heat. Add the sliced onions and cook until they turn golden brown. This caramelization adds depth to the curry’s flavor. Remove half of the onions and set aside for garnishing later.
4.Sauté the Ginger-Garlic Paste:Add the ginger-garlic paste to the pan with the remaining onions. Sauté for a couple of minutes until the raw smell disappears and the paste is fragrant.
5.Cook the Chicken:Add the marinated chicken to the pan and cook on medium-high heat until the chicken pieces are browned and cooked through. Stir occasionally to ensure even cooking.
6.Add the Spice Paste:Once the chicken is cooked, add the prepared spice paste to the pan. Mix well to coat the chicken with the paste. Cook for 5-7 minutes, allowing the flavors to meld.
7.Incorporate Cream and Seasonings:Lower the heat and stir in the heavy cream. Let the curry simmer gently for another 10-15 minutes until the sauce thickens and the chicken is tender. Add garam masala and adjust salt and red chili powder to taste.
8.Finish with Saffron (Optional):If using saffron, drizzle the saffron-infused milk over the curry for a luxurious aroma and color. Stir well.
9.Garnish and Serve:Garnish the Chicken Korma with the reserved caramelized onions and freshly chopped cilantro. Serve hot with naan, roti, or steamed basmati rice.
ConclusionAt Indian Halal Meat Shop, we are committed to providing you with the finest halal meat to enhance your culinary creations. Our premium chicken, paired with this Chicken Korma recipe, ensures a memorable dining experience. Try this recipe today and experience the authentic flavors of traditional Indian cuisine. For more high-quality halal meat and delicious recipes, visit Indian Halal Meat Shop.Feel free to share your thoughts or any variations you make to this recipe in the comments below. Happy cooking!