Indian lChicken Korma Recipes !

Here are two different recipes for chicken korma that you can try:

Recipe 1: Easy Chicken Korma

Ingredients:

•1 lb boneless chicken, cut into bite-sized pieces
•1 cup plain yogurt
•1 large onion, chopped
•2 cloves garlic, minced
•1 inch piece of ginger, peeled and minced
•2 tbsp vegetable oil
•2 tbsp korma spice mix
•1/2 cup cream
•Salt, to taste
•Chopped cilantro, for garnish

Instructions:

1. In a large bowl, mix together the yogurt and korma spice mix. Add the chicken and stir until the chicken is coated in the mixture. Let the chicken marinate for at least 30 minutes, or overnight if possible.

2. Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook until it is soft and translucent, about 5-7 minutes.

3. Add the garlic and ginger to the skillet and cook for an additional minute.

4. Add the marinated chicken to the skillet and cook until it is browned on all sides, about 5-7 minutes.

5. Reduce the heat to low and add the cream to the skillet. Stir until the cream is fully incorporated into the sauce.

6. Cover the skillet and let the chicken simmer for 10-15 minutes, or until the chicken is cooked through.

7. Season with salt to taste.

8. Garnish with chopped cilantro and serve with rice or naan bread.

Recipe 2: Authentic Chicken Korma

Ingredients:

•1 lb boneless chicken, cut into bite-sized pieces
•1/2 cup plain yogurt
•1 large onion, chopped
•2 cloves garlic, minced
•1 inch piece of ginger, peeled and minced
•3 tbsp ghee
•1 cinnamon stick
•3 cardamom pods
3 whole cloves
•1 tsp cumin seeds
•2 tbsp coriander powder
•1 tsp turmeric
•1/2 cup coconut milk
•Salt, to taste
•Chopped cilantro, for garnish

Instructions:

1. In a large bowl, mix together the yogurt and turmeric. Add the chicken and stir until the chicken is coated in the mixture. Let the chicken marinate for at least 30 minutes, or overnight if possible.

2. Heat the ghee in a large skillet over medium-high heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seeds to the skillet and cook until the spices are fragrant, about 1-2 minutes.

3. Add the onion to the skillet and cook until it is soft and translucent, about 5-7 minutes.

4. Add the garlic and ginger to the skillet and cook for an additional minute.

5. Add the coriander powder to the skillet and stir until it is fully incorporated into the onion mixture.

6. Add the marinated chicken to the skillet and cook until it is browned on all sides, about 5-7 minutes.

7. Reduce the heat to low and add the coconut milk to the skillet. Stir until the coconut milk is fully incorporated into the sauce.

8. Cover the skillet and let the chicken simmer for 10-15 minutes, or until the chicken is cooked through.

1. Season with salt to taste.

2. Garnish with chopped cilantro and serve with rice or naan bread.