Easy Chicken Korma with Yoghurt

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I learnt to make this North-Indian Chicken Korma final 12 months this time at my Yanbu buddy, Aysha's kitchen. It amazes me how I favour other cuisines over mine and am unapologetic approximately it. :-P While they devour our sambar and dosas, we drown of their tandoors and naans, isn't it?. Food brings humans together and our country is a stunning example of it. But I desire I am forgiven for making this Chicken Korma simple and easy for our regular meal. :-P

Easy Chicken Korma with Yoghurt

Yanbu had a large Pakistani population or I assume because the restaurants that serve close to an Indian food are  Pakistani restaurants and we used to get takeaway of Rotis, kormas, and karahis and what not.. all with the oil floating and lots of ginger juliennes! It is not a secret that both North India and Pakistan share a lot of similar food and this Chicken Korma is one of them. Aysha, my Urdu speaking friend from Meerut made this lip-smacking Korma that starts to linger in my mouth whenever I recreate it in my kitchen. A dish that has pleasant memories of Yanbu life.

While she made it the traditional manner of creating crispy fried onions first and keeping it aside for adding at the end, I chose to make it all in one move due to the fact I am like that... Seeking to keep me from doing greater dishes. But accept as true with me, the difference is very subtle or none and also you store time, power, dishwashing etc :-)

Though I had shared this on Instagram stories and highlights, this recipe here is, even greater, less difficult and may help if you are lazy to cook dinner on Fridays like me. A lot of you tried the recipe and loved it but a few had been not snug at the idea of cooking the yoghurt for that long term. I understand due to the fact I had the identical doubts. We South Indians are so used to creating yoghurt based curries like moru curry, and so on in which we don't permit the yoghurt boil and split. That doesn't suggest cooking yoghurt is the wrong aspect to do... Those recipes do not name for it but maximum of the North Indian kormas depend on cooking the whisked yoghurt with the meat and accept as true with me it is not unhealthy.

This home made Chicken Korma is outwardly Keto pleasant too :-D

Me: You know what? chicken korma can be had in a Keto diet

F: But what do you eat with it?

Me: Oh no! We can't do Keto!

How an awful lot ever I try to steer me to jump-start Keto, I simply do not have the cross from my coronary heart. I love my rice, atta and aloo!

Easy Chicken Korma with Yoghurt

Easy Chicken Korma with Yogurt


For the Marinade:

800gms skinless complete bird reduce into 12 to 14 pieces or greater

1 and half tablespoons ginger garlic paste

2 tablespoon coriander powder

1 teaspoon crimson chilli powder

1 teaspoon garam masala (use my recipe)

Salt to taste

For the Korma:

three to 4 tablespoons ghee

1 bay leaf

5 cloves

four green cardamom

1 teaspoon black peppercorns

1 teaspoon cumin seeds

1 massive onion, sliced thinly

all of the marinated chook

2 cups of whisked yoghurt, room temperature

1/2 cup water

1 potato, chopped chunky (non-compulsory)

A handful of coriander leaves and green chillies


Marinate the chook:

  1. Add all the marinade ingredients in a large bowl and whisk till combined
  2. Add the chicken pieces and mix thoroughly to coat each piece completely
  3. Cover and keep aside for 20 minutes or refrigerate overnight

Prepare the Chicken Korma:

  1. Take out the yoghurt, whisk and keep aside until needed - Very important that it is whisked well and then measured to 2 cups
  2. Heat ghee in a curry pot
  3. Add all the whole spices and fry until fragrant (be careful about the peppercorns)
  4. Add the onions and fry until almost browned
  5. Add the marinated chicken mixture and cook on medium to high flame until the chicken meat becomes white
  6. Pour the whisked yoghurt, little water and salt and mix thoroughly
  7. Cover and cook on a low to medium flame for 10 minutes stirring occasionally
  8. Add the chopped potatoes and cover and cook for another 10 minutes or until both chicken and potatoes are cooked through
  9. Switch off and stir in the green chillies and coriander leaves
  10. Serve with fresh Indian bread like naan, kulchaor chapatis, etc.

NOTE: If you don't have the North Indian style garam masala, then add black cardamom along with the other whole spices in the ghee.

Easy Chicken Korma with Yoghurt

Easy right?

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