Step-by-Step Guide to Make Award-winning Chicken Korma

Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Speedy Chicken Korma. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Korma, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Korma delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few components. You can cook Chicken Korma using 31 ingredients and 19 steps. Here is how you can achieve it.

I would like to do a special for this Fall as I would for 2018; I did a Persian cuisine theme. I would like to introduce real authentic (as much as I can) Indian cuisine this Fall. If you'd seen my previous recipe for Diwali, you would know about my rant against Indian cuisine. So, do not expect any curry recipes. I had done quite a few Indian dishes in the past, but most of them are kinda my own idea of fusion food. Just like Pork Vindaloo, Chicken Korma is a very underrated Indian dish. Perhaps being over powered by the typical "not-so-authentic" Chicken Tikka Masala. There are hundreds upon hundreds of different variation of Chicken Korma. Some use tomatoes as base, while some use turmeric and some are gravies. I prefer this drier version. This is almost the same consistency as you would get in an Indonesian Rendang dish. I am not gonna go crazy and artsy about the presentation with some modernist culinary extravagant. I wanna keep things simple, elegant and as authentic as I can. I mean, if you google "authentic Indian cuisine", you will get with loads of curries, tikka masala, tandoori or naan. Indian cuisine is so much more than that. Yet nobody is saying anything about it, nobody is standing up and say that this is wrong. Anyway, I really hope you will give this recipe a try and be blown away by the umami bomb!

Ingredients and spices that need to be Get to make Chicken Korma:

1. Chicken:
2. 4 Pieces Boneless Chicken Thigh,
3. Pinch Sea Salt,
4. Pinch White Pepper,
5. Pinch Dried Mushroom Powder,
6. Onions:
7. 1 Red Onion Thinly Sliced,
8. Canola / Peanut / Vegetable Oil, For Frying
9. 2 TBSP Corn Flour,
10. Garlic Ginger Paste:
11. 15 g Ginger,
12. 15 g Garlic,
13. 1 TSP Sea Salt,
14. Chicken Korma:
15. 15 g Ghee,
16. 1 Black Cardamon,
17. 3 Cloves,
18. 3 Green Cardamon,
19. 1 Cinnamon Stick,
20. 3 Bay Leaves,
21. 7 g Coriander Powder,
22. 7 g Kashmiri Chili Powder,
23. 8 g Demerara Sugar,
24. 2 TSP Kewra Water,
25. 225 g Greek Yogurt,
26. 15 g Cashew Nuts Ground,
27. Cream, 1/8 Cup Adjust To Preference
28. 1/4 TSP Nutmeg Freshly Grated,
29. 1/4 TSP Mace Powder,
30. Almond Flakes, For Garnishing
31. Fresh Coriander Coarsely Chopped, For Garnishing

Steps to make to make Chicken Korma

1. Prepare the chicken. Coat the chicken well with salt, pepper and mushroom powder. I am leaving the skins on. You can remove the skins if desired.
2. Transfer into a shallow bowl and cover with cling film. Set aside in the fridge until ready to use. Prepare the onions.
3. In a skillet or pan over medium heat, add in about 2 inches of oil. *To check the temperature of the oil, insert a wooden chopstick, if bubbles start forming, the oil is ready for frying.* Toss the onion slices with corn flour.
4. Make sure the onion is coated well. Gently drop into the oil and shallow fry. Once the onion starts to brown, remove from heat and drain the oil into a large bowl.
5. Transfer the onion onto a chopping board. Chop the onion coarsely and set aside. Reserve the oil.
6. Prepare the garlic ginger paste. Add ginger, garlic and salt into a mortar. Pound until smooth paste forms with a pestle.
7. You can use a food processor if desire. I personally find that mortar and pestle are easier to wash.* Remove and set aside.
8. Prepare the chicken korma. In a skillet or pan over medium heat, add ghee. Once the ghee is melted, add in the chicken skin side down. Sear the chicken until the skin is golden brown.
9. Flip. Tilt the skillet and baste the chicken with all the liquid. Continue searing until bottom is golden brown as well. Remove from heat and set aside on a plate.
10. Using the same skillet or pan, add in 30g of that reserved oil. Transfer the cardamon, cloves, cinnamon and bay leaves in a tea bag. Over medium heat, add in the tea bag spices.
11. Saute until aromatic. Add in chili, coriander powder and sugar. Saute until toasty and the sugar has dissolved.
12. Add in the garlic ginger paste, a pinch of white pepper and kewra water. Saute until well combined. Add in 2 TBSP of the whipped yogurt. *Using a hand mixer, whip yogurt until light and creamy. Do not over whip.*
13. Stir vigorously until well combined. Keep adding yogurt, 2 TBSP at time, and stirring until you have about 1 TBSP of yogurt left. Reserve the remaining yogurt.
14. At this stage, the oil should start separating from the spices. Add in the chicken skin side down. Stir lightly to coat the chicken.
15. Turn the heat down to low and bring it to a slow simmer. Cover and cook for 20 mins. *Stir occasionally to prevent burning. Flip the chicken at half way mark.*
16. Add the remaining yogurt, ground cashew, the fried onion, nutmeg and mace powder. *To make ground cashew, simply, blitz cashew in a spice grinder until powder forms.* Stir to combine well.
17. Depending on your preference for consistency, add cream. Stir to combine well. *You can add in almond flakes and coriander now. Give it a final stir. Taste and adjust for seasoning with salt. Serve as it is.*
18. If you would like the same as plated shown in the photos, taste and adjust for seasoning with salt. Give it a final stir. Dollop the sauce onto serve plates.
19. Place the chicken thighs over the sauce. Garnish with almond flakes and coriander. Serve immediately.

Additionally you will detect as your own experience and confidence develops you will find yourself more and more often improvising when you move and adjusting recipes to fulfill your own personal preferences. If you'd like less or more of ingredients or want to make a recipe a little more or less spicy in flavor you can make simple alterations on the way so as to achieve this goal. Quite simply you will start in time to create recipes of your individual. And that is something that you will not necessarily learn when it comes to basic cooking skills for novices however, you would never learn if you did not master those simple cooking skills.

So that is going to wrap it up with this special food How to Make Homemade Chicken Korma. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!