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Chicken Korma

Chicken Korma

Cooking Time

Preparation Time : 30

Cook Time : 12

Total Time : 42

Ingredients

Serves 4

  • 500 g boneless chicken cut in bite size pieces

  • 1/4 cup cashewnuts

  • 10 almonds

  • 3-4 long green chilies, sliced

  • 1/4 cup coconut powder

  • 1/2 chopped onion

  • 1 cup chicken stock

  • 1 tbsp ginger-garlic paste

  • 1 tsp coriander powder

  • 1/2 tsp cumin powder

  • 1/2 tsp garam masala powder

  • 1 tsp salt or to taste

  • 1 tsp black pepper powder or to taste

  • 1/2 cup half & half (or cream)

  • 1/2 cup cheese

  • 1 tsp dried coriander

  • 1 tsp kasoori methi powder

  • 1/2 tsp turmeric powder

Directions

  • 01

    Clean, wash, and cut chicken in bite size pieces.

  • 02

    Marinate chicken with ginger-garlic paste, turmeric powder, coriander powder, cumin powder, garam masala powder, salt, and black pepper to taste for 30 minutes at least.

  • 03

    In a microwave safe deep bowl, combine broth, cashewnuts, almonds, onions, chilies, and coconut. Add pinch of salt, stir well, and microwave on high power for 3 minutes. Cool. Remove skin from the almonds and blend in mixer till smooth puree is obtained. Keep aside.

  • 04

    In another wide and deep microwave safe casserole, microwave chicken for 5 minutes on high power.

  • 05

    Remove casserole from oven and add the puree to the chicken. Mix well. Microwave again for 2 minutes. Check to see if chicken is tender. If not, microwave for additional 1-2 minutes.

  • 06

    Combine half & half and cheese together. Stir and microwave for a minute. Remove from microwave and stir well till it's smooth.

  • 07

    Combine the cream and cheese mixture with the chicken. Sprinkle dried coriander and kasoori methi powder. Adjust salt and pepper as per requirement. Stir. Microwave for another minute.

  • 08

    Serve hot with rice or roti.

Review

4

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