Chicken Korma

  • 23 May - 29 May, 2020
  • Mag The Weekly
  • Cookery


· 300 g chicken

· 50 g grated onion

· 10 g cashews

· 1 tablespoon ginger paste

· 2 cloves

· 1 cinnamon stick

· 1 teaspoon grated nutmeg

· 1 tablespoon lime juice

· 1 cup oil

· 1 coconut

· 1 cup yoghurt

· 1 tablespoon sesame seeds

· 1 tablespoon garlic paste

· 2 green cardamoms

· Bay leaves

· Salt to taste


In a pan on low-medium flame, roast coconut, cashews and sesame together. Once they are roasted, grind them. Now mix it with curd along with ginger garlic paste and onions. Now, in a bowl add the chicken, curd paste, ginger garlic paste and grated onion. Marinade the chicken and keep it for an hour. Heat oil in a pan over medium flame and add green cardamom, cinnamon stick, cloves and bay leaves. Once they start to crackle, add the chicken along with the marinade. Cook the ingredients over a low flame till dry. Then add the grated nutmeg and hot water. When the chicken is cooked through, add lime juice. Turn off the heat after a few minutes and garnish with green chillies and coriander.