My recipes

My recipes

Thursday, February 12, 2015

Chicken korma


Chicken - 1 lb
Coconut - 1/4 cup
Cashews -  14 count
Red chili - 2
Curry leaves - few
Onions - 2 medium finely chopped
Tomato - 1 finely chopped
Cumin seeds - 1 tsp
Cardamoms/ elaichi - 2 count
Cinnamon stick -  1 inch
Water as needed
Salt to taste
Turmeric - 1/4 tsp
Chili powder - 1/2 tsp
Coriander powder - 1 tsp
Paprika powder - 1 tsp
Oil for making curry
Cilantro for garnishing


1- first clean the chicken and marinate it by adding salt , ginger garlic paste and turmeric and marinate it for 15 min. Then take a wok add oil n curry leaves and fry the chicken until it oozes out the water cooks properly and keep aside.  Then make the paste of coconut n cashew by adding little by little water and make a fine paste and keep it ready.
2- first take a pan add oil once it is hot add the cumin seeds , cardamom , cinnamon , red chili and sauté then add the onions and salt a pinch and sauté for a min then add the g& g paste fry for 1 more min add the tomatoes and all the dry spices salt , turmeric , coriander powder , chili powder , paprika powder and fry till the oil separates from the masala.

3- Now add the coconut paste mixture and fry until the oil separates and then add the water and close the lid with simmer flame and cook for 5 min.
4- Now add the cooked chicken in the gravy and mix it well and cook in low flame for 15 min by closing the lid. Make sure that you added enough water or else the masala sticks to the bottom. You can the water accordingly how u need the gravy consistency. Finally check the salt n spice levels and garnish with cilantro.. Serve with rice, naan or roti...yummmm

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