Chicken Korma (Nut-Free)
Servings: 2 people
A foodie's delight! Delectable chicken pieces in a creamy and aromatic gravy. Try this nut-free version of the ever-popular Chicken Korma that is just as delicious.
- 400 gms boneless chicken
- 3 medium onions sliced
- 1/2 cup curd
- 2 tbsp ginger garlic paste
- 1 tsp salt
- 1 tsp Kashmiri red chilli powder
- 1 tbsp cumin powder (jeera)
- 1 tbsp coriander powder (dhania)
- 1 bay leaf
- 1/2 tsp cardamom powder
- 1/2 tsp kewra essence
- 1/2 tsp garam masala powder
- 2 cups oil for deep frying
Coarsely ground garam masala
- 6 cloves
- 10 peppercorns
- 1" piece of cinnamon
- 1 black cardamom
- 5 green cardamoms
- 1 star anise
- 1 piece of mace
- To begin, deep fry the sliced onions until golden. Remove them to an absorbent paper just as they are about to change color and let them cool. Grind them coarsely without adding water and keep aside.
- To marinate, take 400gms of boneless chicken in a large bowl.
- Add in curd, ginger garlic paste, salt, Kashmiri red chilli powder, cumin powder, coriander powder, and coarsely ground garam masala.
- Next, add in 1/4 cup oil. For added flavor, use the same oil you fried the onions in.
- Mix until the chicken pieces are well coated. Keep aside to marinate for atleast half an hour.
- Heat 1 tbsp of oil in a pan. Add in a bay leaf.
- Add in the marinated chicken and saute on high heat for a minute or two until it starts to boil.
- Cover with a lid, reduce the heat, and let it simmer until the chicken is almost cooked and the liquid dries up.
- Add in the ground onions and mix well.
- Add in cardamom powder and kewra essence. Mix.
- Add a bit of water, cover with a lid and let it simmer until the chicken is cooked. And the oil appears on the top.
- Finally, add in garam masala powder. Check the salt and add more if required. Adjust the gravy as per your taste.
- The Nut-Free Chicken Korma is ready to serve. Serve hot with parathas or naans.
- I have used chicken breast for this recipe. You can use chicken on the bone as well.
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