Chicken Korma
Ingredients
Makes 4 servings
Please note – for hard to find ingredients, we recommend Patel Brothers, locations in Niles (Golf/Milwaukee) and Chicago (on Devon Avenue in Little India)
- 3 tablespoons yogurt
- ¼ teaspoon turmeric
- 2 cloves garlic, crushed
- 3 pounds chicken, disjointed and skinless (if using boneless then cut into pieces)
- 2 ounces butter
- 1 large onion, halved and sliced into thin wedges
- 2 cloves garlic, sliced lengthwise
- 6 whole cardamom pods
- 1-inch piece ginger, finely sliced
- 6 cloves
- 2-inch stick cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground almonds
- ¼ teaspoon ground cumin
- pinch of ground chilies (optional)
- ¼ teaspoon black pepper
- salt to taste
- lemon juice to taste
Steps
- Mix yogurt with turmeric and crushed garlic. Rub the marinade over chicken pieces and set aside 1 hour at room temperature.
- Heat butter in a skillet. Add onions, 2 sliced cloves garlic, cardamom, ginger, cloves, and cinnamon. Sauté 5 minutes. Add coriander, almonds, cumin seed, chilies, and black pepper. Cook over low heat 4 minutes.
- Add the chicken and marinade. Mix gently. Cover and simmer 1 hour, until chicken is tender. Do not add any liquid. The korma will form a thick, rich sauce of its own. Before serving, add salt and lemon juice to taste.
- Enjoy this dish with naan or rice!
Can’t Cook? Order it here:
Mt. Everest 630 Church St, Evanston. (847) 491-1069
Indian Garden 247 E Ontario St, Chicago. (312) 280-4910
Bengal Lancers cookbook has limited availability on Amazon: https://www.amazon.com/Bengal-Lancers-Indian-Cookbook/dp/0809281422
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