You can call in your friends for a pyjama party or stay up late at night.. And dang! Nobody is going to stop you from doing what you want to! I’m writing this keeping in mind the perspective of young adults, like me.
But as Uncle Ben quoted, “With great power comes great responsibility” , I too have a responsibility. And that is to cook!
Since you all know by now that how much I love to cook food, cooking chicken is my forte!
Hence presenting you the best of what I know! 🙂
Preparation Time: 1 Hour.
Cooking time: 20 minutes.
Level of difficulty: Moderate.
No. of servings: 4
I always have the habit of modifying original recipes, and adding something new to it according to my preferences. Usually this recipe contains yogurt, but I decided to make it without Yogurt.
For the marinade:
- 1 kilo skinless chicken cut into medium pieces.
- 1 tbsp. Ginger-garlic paste.
- 1 tbsp. Everest Meat Masala powder.
- 1 tsp Garam Masala
- 1 full Egg.
- 1 tsp Coriander Powder.
- 1 tsp Turmeric powder (Haldi).
- 1 tsp Black Pepper.
- Salt as per taste.
- Pinch of Red food color. (Optional)
- 2 big Onions
- 2 Tomatoes
- 5-6 Green Chillies
- 2 Dried Red Chillies
- 2 tbsp Ghee
- 1 tbsp Ginger-garlic paste
- 1 inch long Cinnamon stick (Daalchini)
- 1 small Bay Leaf (Tej Pata)
- 1 Black Cardamom (Badi Elaichi)
- 3-4 Curry Leaves
- 3-4 Peppercorns
- 5 Cashew Nuts
- 1 Egg
- 1 tsp Fresh Cream
- Coriander for garnishing.
- Salt as per taste.
- 1 tsp each of masalas like Red chilli powder, coriander powder, turmeric powder and Garam Masala.
- Remove the marinaded chicken from the refrigerator after 1 hour and keep it aside.
- Take a non stick skillet and pour 2 tbsp Ghee in it. Wait till the Ghee is heated, then add the marinaded chicken into it and shallow fry it until the texture of the pieces appear a little cooked.
- Meanwhile, chop the tomatoes roughly in to small pieces and put it in mixer along with green chillies, cashew nuts, curry leaves and dried red chillies. Grind the mixture until it turns to a puree.
- By this time, the chicken pieces might have been roasted. Remove them from the skillet and keep them aside.
- Chop the Onions roughly and grind them in to a paste. This would be easier for it to cook fast.
- Take the same skillet in which you shallow fried the chicken, and add a teaspoon of Ghee to it.
- Once the Ghee is heated, add the Peppercorns, Black Cardamom, Cinnamon Stick, Bay Leaf and Ginger-garlic paste. Stir fry until the raw smell of the mixture has gone.
- Then add the Onion paste to it and again stir fry it for the next 3 minutes or until the texture of the onions appear brownish.
- Add the Tomato puree and mix well. Bring to boil on a low flame.
- Break in an egg in to the gravy.
- You may notice that the gravy must have begun to thicken and might taste a little sweetish.
- Add Garam Masala, Coriander powder, Everest Chicken Masala Powder, and Turmeric powder. Red chilli powder is optional, depending on whether you prefer spicy or not.
- Add salt as per taste.
- Add the chicken pieces into the gravy and mix it well. The gravy should coat the chicken pieces properly.
- If you feel that the gravy is too thick, you may add water according to your requirement of gravy.
- Stir well and keep the skillet covered on a low flame for about 15-20 minutes. Keep stirring the chicken occasionally after every 5 minutes.
- Once the chicken pieces turn soft, pool in the fresh cream in the gravy and stir it.
- Bring the chicken to a boil on a low flame.
And that’s how your Chicken Korma is ready. You can garnish it with Coriander and Onion rings.