Dahi korma chicken korma easy and quick recipe
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Originating from the Indian subcontinent, Chicken Korma is a rich and fragrant dish that showcases the Mughal influence on Indian cuisine. Traditionally, it was served at royal feasts, symbolizing luxury and hospitality. Today, Korma has found its way into homes and restaurants worldwide, often adapted to local tastes while retaining its essence.
Ingredients
- ●chicken
- ●yogurt
- ●onion
- ●garlic
- ●ginger
- ●cumin
- ●coriander
- ●turmeric
- ●cardamom
- ●cloves
- ●cinnamon
- ●cashews
- ●cream
- ●green chilies
- ●salt
- ●cilantro
Instructions
- 1Marinate chicken in yogurt, garlic, ginger, and spices for at least 1 hour.
- 2Heat oil in a large pot over medium heat until shimmering.
- 3Add sliced onions and cook until golden brown, about 8-10 minutes.
- 4Stir in marinated chicken and cook until browned on all sides, about 5-7 minutes.
- 5Add water to cover the chicken and bring to a boil.
- 6Reduce heat to low and simmer, covered, for 25-30 minutes.
- 7Stir in cream and ground cashews, cooking for an additional 5 minutes.
- 8Adjust seasoning with salt and garnish with cilantro before serving.
Ingredient Alternatives
yogurt
Healthier: low-fat yogurt
Cheaper: buttermilk
Low-fat yogurt reduces calories while maintaining creaminess.
cream
Healthier: coconut milk
Cheaper: evaporated milk
Coconut milk adds a rich flavor with fewer calories.
cashews
Healthier: almonds
Cheaper: sunflower seeds
Almonds provide similar texture and flavor at a lower cost.
chicken
Healthier: tofu
Cheaper: chickpeas
Tofu or chickpeas offer a protein-rich vegetarian option.
Techniques
marinatingsautéingsimmering
Equipment
large potmixing bowlspatulameasuring spoons
🌶️🌶️🌶️Hotdairynuts
Also Known As
KormaMurgh Korma
Korma is a traditional Indian dish that is rich and creamy, often made with meat or vegetables, and is a staple in Punjabi cuisine.
Ingredients
- ●1 kg chicken, cut into pieces
- ●2 cups yogurt
- ●2 large onions, finely sliced
- ●4 cloves garlic, minced
- ●1 inch ginger, grated
- ●1/2 cup cashew nuts
- ●1/2 cup cooking oil
- ●2 tsp cumin seeds
- ●2 tsp coriander powder
- ●1 tsp garam masala
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●Salt to taste
- ●Fresh coriander leaves for garnish
- ●1/2 cup water
Instructions
- 1In a blender, combine yogurt, cashew nuts, garlic, ginger, and spices (coriander, turmeric, red chili powder, and salt) to make a smooth paste.
- 2Heat oil in a large pot over medium heat. Add cumin seeds and let them splutter.
- 3Add sliced onions and sauté until golden brown.
- 4Add the chicken pieces to the pot and cook until they are browned on all sides.
- 5Stir in the yogurt mixture and mix well to coat the chicken.
- 6Add water to the pot, cover, and let it simmer on low heat for about 30 minutes, or until the chicken is cooked through.
- 7Stir in garam masala and adjust seasoning if necessary.
- 8Cook for an additional 5 minutes to let the flavors meld together.
- 9Garnish with fresh coriander leaves before serving.
Equipment
large potblenderspatulaknifecutting board
🌶️🌶️🌶️Medium
Korma is a traditional dish in South Asian cuisine, known for its rich and creamy sauce, often served during special occasions.
Ingredients
- ●1 kg chicken, cut into pieces
- ●2 cups yogurt
- ●2 large onions, finely sliced
- ●1/2 cup cooking oil
- ●1 tbsp ginger-garlic paste
- ●1/2 cup cashew nuts, soaked and blended into a paste
- ●1/2 cup cream
- ●2-3 green chilies, slit
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp turmeric powder
- ●1 tsp garam masala
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat oil in a large pot over medium heat.
- 2Add sliced onions and sauté until golden brown.
- 3Stir in ginger-garlic paste and sauté for another minute.
- 4Add chicken pieces and cook until they are no longer pink.
- 5Mix in yogurt, cumin seeds, coriander powder, turmeric powder, and salt. Cook for 10-15 minutes, stirring occasionally.
- 6Add the cashew nut paste and green chilies, and mix well.
- 7Cover and simmer on low heat for about 20-25 minutes until the chicken is tender.
- 8Stir in cream and garam masala, and cook for an additional 5 minutes.
- 9Garnish with fresh coriander leaves before serving.
- 10Serve hot with naan or rice.
Equipment
large potblenderspatulaknifecutting board
🌶️🌶️🌶️Low
Shahi Chicken Korma is a rich and creamy dish that originates from the Mughlai cuisine of India, known for its royal flavors and luxurious ingredients.
Ingredients
- ●1 kg chicken, cut into pieces
- ●2 cups yogurt
- ●2 large onions, finely sliced
- ●1/2 cup cooking oil
- ●2 tbsp ginger-garlic paste
- ●1/4 cup cashew nuts, soaked and blended into a paste
- ●1/4 cup cream
- ●2-3 green chilies, slit
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp turmeric powder
- ●1 tsp garam masala
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat oil in a large pan over medium heat.
- 2Add sliced onions and sauté until golden brown.
- 3Stir in ginger-garlic paste and green chilies, cooking for another 2 minutes.
- 4Add chicken pieces and cook until they are browned on all sides.
- 5Mix in yogurt, cumin seeds, coriander powder, turmeric powder, and salt. Cook for 10-15 minutes until chicken is tender.
- 6Add the cashew paste and stir well, cooking for another 5 minutes.
- 7Pour in the cream and sprinkle garam masala over the top. Mix well and simmer for 5 more minutes.
- 8Garnish with fresh coriander leaves before serving.
Equipment
Large panBlenderSpatulaMeasuring cupsMeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●1 lb chicken thighs, boneless and skinless
- ●1 cup coconut milk
- ●2 tbsp vegetable oil
- ●1 large onion, finely chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tbsp korma curry paste
- ●1/2 tsp turmeric powder
- ●1/2 tsp cumin powder
- ●1/2 tsp coriander powder
- ●1/2 tsp garam masala
- ●1/2 tsp salt
- ●1/4 cup fresh cilantro, chopped
- ●1 cup water
Instructions
- 1Heat the vegetable oil in a large pan over medium heat.
- 2Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- 4Add the korma curry paste, turmeric, cumin, coriander, and salt. Cook for 2-3 minutes, stirring frequently.
- 5Add the chicken thighs to the pan, stirring to coat them in the spice mixture.
- 6Pour in the coconut milk and water, bringing the mixture to a simmer.
- 7Cover the pan and let it cook for 20-25 minutes, or until the chicken is cooked through and tender.
- 8Stir in the garam masala and cook for an additional 5 minutes uncovered to thicken the sauce.
- 9Garnish with fresh cilantro before serving.
Equipment
large panspatulameasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
Mughlai cuisine is a rich and aromatic style of cooking that originated in the Indian subcontinent, influenced by Persian and Central Asian flavors.
Ingredients
- ●1 kg chicken, cut into pieces
- ●2 cups yogurt
- ●2 large onions, finely sliced
- ●4 cloves garlic, minced
- ●1 inch ginger, minced
- ●1/2 cup cashew nuts, soaked in water
- ●1/2 cup cooking oil
- ●2 tsp cumin seeds
- ●2 tsp coriander powder
- ●1 tsp garam masala
- ●1/2 tsp turmeric powder
- ●1/2 tsp red chili powder
- ●Salt to taste
- ●Fresh coriander leaves for garnish
- ●1/2 cup water
Instructions
- 1Heat oil in a large pot over medium heat.
- 2Add cumin seeds and sliced onions, sauté until onions are golden brown.
- 3Stir in minced garlic and ginger, cook for 2 minutes until fragrant.
- 4Add chicken pieces and cook until they are browned on all sides.
- 5In a blender, combine soaked cashew nuts and yogurt, blend until smooth.
- 6Pour the yogurt-cashew mixture into the pot, stir well to coat the chicken.
- 7Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well.
- 8Add water, cover the pot, and let it simmer on low heat for 30-40 minutes until chicken is tender.
- 9Once cooked, garnish with fresh coriander leaves before serving.
- 10Serve hot with naan or rice.
Equipment
large potblenderspatulaknifecutting board
🌶️🌶️🌶️Medium
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