Chicken Korma

                                         

Korma is originated form Mughlai cusine perhaps said to have been served to Shahjaahan and his guest at the time of Taj Mahal inauguration. The flavor of a korma is based on a a mixture of spices. Honestly korma is not very easy to prepare but here at Tasty food Journeys we tried to make it as easy , simple & offers you full mouth watering experience into your kitchen with less effort and more applause. 

Korma goes absolutely well with Tandoor Roti, Naan or Rice. In some part of the Indian states it is well known as Naan Korma also.

We will be pairing our Chicken korma with Peas Pulao.

Peas Pulao :- An aromatic rice dish made right in your Pot. This flavorful rice and pea dish makes the perfect pairing for your Chicken Korma.The best thing about this easy Pulao recipe is that it can be prepared at home without putting in much efforts and spending too much of time in the kitchen!

To cook with me kindly click on the link below:

https://www.youtube.com/watch?v=jIVj0PBTD2M&t=81s

So lets experience restaurant style taste with our best recipe.

Korma Grocery List: 

Chicken Korma with Peas Pulao. Chicken Korma Chicken  :-  1 Kg. Potatoes  :-  2 to 3 Pcs. (fry the potatoes till golden brown) Ginger Garlic Paste :- 3 Tbsp. Cumin Seeds (Zeera)  :-  1 ½ Tsp. Bay Leaf (Tez Patta)  :-  2 Pcs. Black Cinnamon (Badi Elaichi)  :-  1 Pc. Green Cinnamon (Hari Elaichi)  :-  2 - 3 Pc. Cloves (Laung)  :-  7 – 8 Pcs. Black Pepper (Kali Miri)  :-  ½ Tsp. Nigella Seeds (Kalaunji)  :-  ½ Tsp. Tomatoes  :-  3 Pcs (Roughly Diced) Curd (Dahi)  :-  200 Gms. Golden Fried Onions (Birista)  :-  1 Bowl. Cashew Nut (Kaju)  :-  15 Pcs  Soaked. Coriander/Mint Leaves (Hara Dhaniya/Pudina)  :-  For Garnishing. Green Chillies (Hari Mirch)  :-  3 Pcs. Salt (Namak)  :-  To Taste.   Powdered Masalas :- Cumin Powder (Zeera Powder)  :-  ½ Tsp. Coriander Powder (Dhaniya Pwd)  :-  2 Tsp. Garam Masala Powder  :-  ½ Tsp. Red Chilly Powder :- 1 ½ Tsp. Turmeric (Haldi)  :-  ½ Tsp.   Directions :- 1)     In a pan, Heat Oil. 2)     Add whole spices and allow it to Splutter/Crackle. 3)     Add Ginger Garlic paste and fry well till u can smell the Amoma. 4)     Now add Chicken and fry on high flame. 5)     Add powdered masalas to the chicken and fry well till the time the oil saperates. 6)     Make a fine paste of Birista, Tomatoes, Curd and Kaju and add in the gravy. 7)     Add some water and let it come to a boil. 8)     Add Fried Potatoes and Green Chillies. 9)     Cover the lid and cook for 20 – 25 Mins on slow flame. 10)  Open the lid, add ½ Tsp Garam Masala Pwd and Coriander and Mint Leaves. Close the lid and let it cook for 5 Mins. 11) Best Served with Peas Pulao. Your dish is Ready. Garnish with chopped coriander and mint leaves. Peas Pulao. Basmati Rice :- 2 Cups ( soak in water for 10 – 15 Mins). Green Peas  :-  1 Cup. Cumin Seeds (Zeera)  :-  1 Tbsp. Ginger Garlic Paste  :-  2 Tbsp. Bay Leaf (Tez Patta)  :-  2 Pcs. Green Cardamom (Elaichi)  :-  3 Pcs. Cloves (Laung)  :-  5 Pcs. Clarified Butter (Ghee)  :-  2 Tbsp. Salt (Namak)  :-  To Taste. Water  :-  4 Glass.  Directions :- 1)     Add Ghee in a vessel and heat. Than add whole Garam Masalas and Jeera and allow it to Splutter/Crackle. 2)     Add Ginger Garlic paste and fry well till u can smell the Amoma. 3)     Add Green Peas and fry for a while. 4)     Add 4 glasses of water.. 5)     After water comes to a boil, add pre soaked Rice and cook on high flame. 6)     Once the water settles down, give one stir and cover the lid for 7 – 8 Mins. 7)     Once the water dries up, turn off the Gas. ,8)     Serve Hot.

Lets get ready to see our final outcome