Chicken Korma
Chicken Korma is a classic Indian dish that is rich, creamy, and full of flavor. It is a great source of protein and iron, making it a perfect meal for meat lovers. This recipe is a bit spicy, so adjust the amount of chili powder according to your preference. Those with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
164 kcal
Protein
15 g
Carbs
4 g
Fat
10 g
Fiber
1 g
Ingredients
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Red chilli Powder
1 tsp (5g)
Turmeric powder
0.5 tsp (2.5g)
Mustard oil
1 tbsp (15g)
Coriander leaves
1 tbsp (15g)
Plain Water
1 small cup (100g)
Chicken, poultry, breast, skinless
250 gms (250g)
Skimmed Milk Curd
0.5 cup (100g)
Common salt
0.5 tsp (2.5g)
Instructions
Cooking Steps
In a bowl, marinate the mutton with yogurt, ginger-garlic paste, salt, and turmeric powder. Keep it aside for 30 minutes.
Heat oil in a pressure cooker over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add coriander powder, garam masala, and red chili powder. Stir well.
Add the marinated mutton and mix well, ensuring the meat is coated in the masala.
Add water and pressure cook for 15-20 minutes or until the meat is tender.
Once the pressure releases, open the lid and let the korma simmer for a few minutes until the gravy thickens.
Garnish with fresh coriander leaves and serve hot with.