This is the easiest Korma recipe that I have ever prepared. In fact I found this recipe printed on the box of Shan 'Chicken white Korma mix' which I just picked up to try out. The best part I like about this recipe is the use of yogurt instead of cream which not only makes the dish lighter but also healthier. Although it seems like a complicated dish to make, it is in actual fairly simple and really quick to make. I haven't followed the recipe absolutely as using the masala mix for the first time, I wasn't quite sure about the flavors. I tweaked the recipe slightly to my convenience and the end result was finger-licking delicious!!
Mildly spiced with a rich creamy yogurt sauce, this classic Chicken Korma dish is ideal to make when you are entertaining guests.
I kg medium sized chicken, cut into pieces (you can also use boneless chicken)
400 gms onions, finely chopped
1 tbsp garlic paste
2 tbsp green chilli minced
4 tbsp lemon juice
1 cup plain yogurt - whipped
4 tbsp poppy seeds (khus khus) soaked and grounded
1/4 cup ghee or oil
1 tsp whole black peppercorns
4 to 5 green cardamoms
1 tsp coriander powder
1 tsp red chilli powder
3 Tbsp Shaan 'White chicken korma mix'
salt to taste
Mix together green chilli paste, garlic paste, ginger paste and Shan white Korma mix and marinate the chicken for 30 minutes.
Heat oil in a pan and add the whole black peppercorns, green cardamoms, cinnamon sticks. Add the onions and fry for 5 minutes till lightly browned.
Remove the onions from the oil, drain and grind to a fine pastealong with the yogurt. Return the paste back to the pan. Add in the chilli powder and the coriander powder. Mix well.
Add the poppy seeds paste and fry for another 5 minutes, stirring continuously till the oil starts separating from the gravy.
In another pan, heat 2 tbsp oil and add the marinated chicken and stir fry for 5 minutes.
Add the chicken to to the onion and yogurt mixture. Simmer and cook for 15 minutes.
Add lemon juice and remove from heat.
If you find that the gravy is too thick, add in half a cup of milk and mix.
Garnish with blanched and peeled almonds and fried cashewnuts.
Serve hot with Naans/ Roomali Roti.