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Red Chicken Korma Recipe

Red Chicken Korma Recipe is regarded among the popular dishes. Read the complete Red Chicken Korma Recipe with ingredient details and method. It is a simple recipe and all required ingredients are easily available. Prepare the dish as per the Red Chicken Korma Recipe from top chefs and add the true flavor or taste to your food. You can also share this recipe with your friends and family members.

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erum from khi
Ingredients
  1. Ingredients for Chicken Marinade
  2. 1 chicken, skinless, cut up into 8-10 pieces (1-1.5 kg)
  3. 2 tbsp.thick yoghurt
  4. 1 tsp.salt
  5. 1 tsp.ginger paste
  6. 1 tsp.garlic paste
  7. 1/4 tsp.turmeric powder
  8. pinch of saffron or orange food colouring
  10. Whole spices
  12. 1 bay leaf
  13. 1/2 tsp.cumin seeds
  14. 5 whole black pepper
  15. 2 green cardamom
  16. 2 cloves
  17. 1 cinnamon stick
  19. Other Ingredients
  21. 3 medium onions, finely sliced
  22. 1/2 cup oil
  23. 1/2 tbsp.ginger paste
  24. 1/2 tbsp.garlic paste
  25. 1/2 cup thick yoghurt
  26. 1 tbsp.tomato paste/puree (optional)
  27. 1/4 tsp.turmeric powder
  28. 1 tsp.cumin powder
  29. 1 tsp.coriander powder
  30. 1 tsp.red chilli powder
  31. 1 chilli, chopped finely
  32. pinch of nutmeg powder
  33. 1/2 tsp.garam masala
  34. 10 almonds, peeled and crushed with some water to a paste
  35. pinch of orange colour (optional)
  36. some drops of kewra essence (optional)
  37. chopped fresh coriander for garnishing
Method
  • Marinate the chicken in the marinade ingredients for a couple of hours or up to overnight in the fridge. Remember to remove the chicken from the fridge at least half an hour before you begin cooking so that it comes to room temperature.
  • Heat the oil in a pan and fry the sliced onions until golden. Remove about three quarters of the fried onions, drain and crush them then set aside leaving the rest of the fried onions in the pan. Add all the whole spices in the pan, then add the marinated chicken, chopped chilli, ginger and garlic pastes. Fry on high heat for a few minutes to seal the chicken. At this point add the turmeric powder, cumin powder, coriander powder, chilli powder and nutmeg powder.
  • In the meantime, take a bowl and add the yoghurt, crushed fried onions, tomato paste/puree and a pinch of orange food colouring. Mix well with a fork. I add the tomato paste because it gives a good texture to the gravy and adds to the vivid colour, but this entirely optional, you can leave it out.
  • Once the chicken begins to take colour, turn the heat down to medium and add this yoghurt mixture into the pan. Cook while stirring regularly until some oil begins to get released from the sides and the yoghurt mixture is incorporated. then add about half a cup of water plus the almond paste, mix well and then cover the pan and turn the heat down to low. Allow the chicken to simmer gently for about 10-15 minutes giving an occasional stir until cooked through. For a thinner gravy, add some warm water.
  • Finally sprinkle the garam masala and add the kewra essence if you are using it. Sprinkle the chopped coriander and serve your delicious curry with rice and chapatis/parathas or naans.
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Reviews & Discussions

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  • Maha Khan, Multan
  • Mon 08 May, 2017