Throw in the onion and fry for 2 minutes, stirring regularly. Melt the oil in a wok or large frying pan over a medium to high heat. 45g yoghurt, such as greek, natural or soyaĪdd the garlic, ginger, chilli and coriander stalks to a food processor and whizz until it's a smooth paste, then leave to one side.When ready to cook, heat a saucepan over a medium heat and add the ghee and oil. Meanwhile, in a spice grinder or blender, make a smooth paste from the cashews and poppy seeds. 35g cashews, toasted and finely blended Make sure the chicken is fully coated and marinate for 1 hour.120g skinless chicken breast, sliced into strips.Small bunch coriander, stalks roughly chopped, leaves picked.Lastly, a touch of Kevra water gives it a nice Mughlai touch.Now add green chili paste so that you give it a spiced touch.Since we are not adding any masala or spices, we need to support it with this paste. In the sauce, we add lots of ginger garlic paste.But, I will suggest you go with this recipe. I have seen many people fry onions and then make a paste of it. Boiled onion gives a creamy texture to this gravy. The sauce is made using boiled onion paste.And this is how you make Chicken Korma Sauce. But, it has a mildly sweet sort of taste. There is no sugar (PS - You Never really add sugar in any Chicken Recipe). It has a sweet sort of texture with a little creamy sort of taste. Fewer spices always mean a tastier dish.Ĭhicken Korma Sauce is a thick, nutty sauce with so many flavors. We must never add Red Chili Powder, Turmeric Powder, Cumin Powder, and Coriander Powder while making this recipe.In this recipe, we need just one spice which is black pepper powder. While making the gravy we do not add many spices.While Frying Chicken make sure your heat is high.A quick tip: If you want to speed up the cooling process, just add some ice cubes or cold water in the bowl containing boiled onions and keep it under the fan for 5-6 minutes. Keep in mind that you have to cool the boiled onions before you make a paste out of it.Too much salt or too little salt can ruin the entire dish. While marinating only use salt and pepper.Make sure your chicken is thoroughly washed before you use it.To make this delicious Chicken Curry, you need to follow these steps: 💯 Some Tips for Making Mughlai Chicken Korma Add some Kevra essence or Kevra water and serve with some Kasuri Methi or Dried Fenugreek Leaves garnished on top.When they get beautifully browned on both sides, you need to take them out and keep them aside. First, fry the chicken with some canola oil.Marinate the chicken with just salt and Pepper.Next, we'll cool them down and then make a paste of it.When you keep the onions in boiling water it becomes creamy and soft. First, cut the onion in half and then keep it in a pan with boiling water. To Make Chicken Korma these are the steps that you should follow:
If you want to make Authentic Shahi Chicken Korma, then the color of the gravy should be absolutely white. But, these days, I really don't know why people add turmeric and all other spices such as Red Chili Powder, and Cumin Powder while making Chicken Korma. Since we have not added turmeric in the gravy, so this has a white color.īasically, Shahi Chicken Korma should always have a white-colored gravy. As you know we are adding cashew nut paste in the gravy so there is a slightly nutty texture in the gravy.
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