Chicken Korma In this gentle Northern Indian bowl

Chicken Korma

In this gentle Northern Indian bowl, rooster is simmered in a creamy fragrant sauce by onion, garlic, and ginger with cashews. Serve over basmati or close rice. Add other chili or cayenne for more heat.

Chicken Korma

Directions

Instructions Checklist

  • Step 1

Place cashews into a small bowl, and pour the boiling water over cracked. Set aside for 10 to 20 minutes. Place garlic with ginger in food processor and blend until smooth; rest aside.

  • Step 2

Heat grease in wok over medium heat. Cook the bay leaves in hot grease for 30 seconds. mix in onion, with cook until soft, about 4 to 5 minutes. mix up in garlic/ginger paste, with season with coriander, graham masala, cumin, turmeric,

Chicken Korma

and chilli powder. Stir in chick, and roast for about 5 minutes. Pour in tomato sauce with chicken broth. coat, reduce warm up, with simmer for 15 minutes, stirring infrequently.

  • Step 3

For the meantime, set the cashews, along by the water in which they were soaked, with the cream and yogurt into food processor. Procedure until smooth.

  • Step 4

Stir the cashew mix into the chicken and onions. Simmer for 16 minutes, moving occasionally. Stir in the cornstarch mix, and continue cooking for 2 to 3 minutes.

 

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