Recipe
Marination for Chicken Korma

For the original recipe and instructions, see: "Marination for Chicken Korma" at indianhealthyrecipes.com

Tags: curry, chicken

Notes

You may skip the whole spices but they release a nice aroma when added to the hot oil.

The amount of water to use may vary as it depends on the age of the chicken used. Older chicken requires more water. So pour water just as needed.

If you do not have a powerful blender, you may blend the onions and onions with half cup water called in the recipe.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

Ingredients

  • Preparation for chicken korma
    1. To a mixing bowl, add
  • ½ kg chicken (1.2 lbs)
  • 3 tablespoons plain yogurt (or coconut milk)
  • 1 tablespoon ginger garlic (We usually rub the chicken with turmeric and then rinse off before cooking. Hence the yellow color here.)
  • ¼ teaspoon turmeric
  • 1 teaspoon red chili powder (or paprika)
  • 1 teaspoon garam masala
  • ½ teaspoon salt
  • 1 bay leaf
  • 3 cloves
  • 1 cardamom
  • 2 inch cinnamon. I used Ceylon cinnamon so used more. If you are using cassia, just use a 2 inch thin strip. Saute the spices for a min.
  • marinade
  • ½ kg CHICKEN (bone-in) (1 to 1.2 lb)
  • ¼ teaspoon ground turmeric
  • 3 tablespoons plain yogurt or coconut milk
  • 1 tablespoon GINGER GARLIC PASTE (ground or crushed in equal quantities)
  • ¾ to 1 teaspoon GARAM MASALA or korma masala
  • 1 to 1¼ tsp red chili powder (less spicy variety, minimum ½ tsp)
  • ½ teaspoon salt
  • To saute & blend
  • 1½ tablespoon oil or ghee
  • 2 green cardamoms
  • 1 cup onions sliced (2 medium)
  • 6 cashews
  • 4 almonds (or substitute with cashews)
  • ¼ cup plain yogurt or coconut milk
  • For chicken korma gravy
  • 1 tablespoon oil
  • 1 small bay leaf (optional)
  • 4 cloves (optional)
  • 2 inch cinnamon (optional)
  • 1 cardamom (optional)
  • 1 to 2 green chilies slit or chopped (optional)
  • ½ cup water (more if needed)
  • ¼ teaspoon salt (adjust to taste)
  • ½ to ¾ teaspoon GARAM MASALA
  • 1½ teaspoon coriander powder (ground coriander)
  • ¼ teaspoon red chili powder (optional, for color)
  • 3 tablespoons coriander leaves (cilantro) chopped