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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Korma Chicken Recipe

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This recipe for Korma Chicken is from MUM'S ZESTY KITCHEN SECRETS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole chicken cleaned skinned and cut into 10 pieces
4 onions sliced
1 bay leaf
2 tbsp. garlic paste
2 tbsp. ginger paste
½ tsp. green chili paste
2 tbsp. lemon juice
1 tsp. paprika
¼ tsp. Kashmiri red pepper
½ cup ghee or oil
½ cup yogurt
a pinch of nutmeg
1 cinnamon stick
4 cloves
4 cardamom pods
4 peppercorns
¼ tsp. cumin seeds
1 tsp. coriander and cumin powder
½ tsp. turmeric
½ tsp. garam masala
4 tbsp. chopped cilantro
1½ tsp. salt to taste
a few Julian cut ginger slices
Optional 2 - 3 drops of kewra water
Directions:
Directions:
1. Marinate chicken in ½ cup yogurt, 1 tbsp. ginger, 1 tbsp. garlic, 1 tbsp. lemon juice, ½ tsp. green chili paste and salt for a minimum of 30 minutes in the refrigerator.
2. Heat ghee or oil in a wide saucepan or a wok, and fry onions until golden brown. Remove from the oil and place them on a plate with a paper towel.
3. In the same oil and add cinnamon stick, bay leaf, cloves, cardamom pods, peppercorns and cumin seeds.
5. Add cumin and coriander powder, turmeric, Kashmiri red chilies, paprika and cook for 1 minute.
4 Add the marinated chicken, a tbsp. of fried onions and Kashmiri red pepper and mix well.
5.Cover and cook until the chicken goes from pink to white.
6. Add ½ cup of water, crumble the onions with your palms and add to the sauce and cook for about 5 - 10 minutes.
7. Optional - Add 2 - 3 drops of kewra water.
8. Sprinkle garam masala, nutmeg and 1 tbsp. of chopped cilantro. Cover and simmer. Taste the sauce to see if it needs more salt or chillies. Add a pinch of salt and ¼ tsp. of green chili paste if required.
9. Garnish with cilantro and Julian cut ginger slices and serve with Naan and rice.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
1 hour

 

 

 

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