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LOCATION: Recipes >> Indian >> Chicken Korma

Print this Recipe    Chicken Korma

Serves 6

1 medium chicken, cut into about 2-inch size pieces
1 tablespoon salt
2 large onions, chopped
2 tablespoons ground ginger
1 tablespoon of garlic powder
1 tablespoon ground coriander
1/2 tablespoon ground cumin
8 oz. plain yogurt
2 two-inch pieces stick cinnamon
6 cardamoms, slightly pressed to open the tip (be sure to use green variety)
1 teaspoon sugar
1/2 tablespoon tomato puree or paprika (for color only)
1/2 cup ghee (recipe below) or oil
4 green chilies

Marinate the chicken with all the ingredients except the green
chilies for at least one hour. Heat up the oil or ghee in a deep
and heavy stockpot or saucepan over medium heat. Pour the seasoned
meat in the pan and cook for 10 to 15 minutes stirring every 2-3
minutes. Add water whenever it becomes dry or tends to stick to
the bottom of the pan. Next, add two cups of hot water and bring
the mixture to a boil. Lower the heat and cook for another 15
minutes or until the meat is tender. Check the dish for salt,
according to your taste. When the gravy looks like it is thickening,
turn off the heat, add the green chilies and keep it covered for
about 5 minutes. Serve over basmati rice with some salad or chutney.

You can substitute 4 to 6 small prunes to the dish for the sugar
to add a little sweetness and variety. You can garnish the dish
before serving with cashews or almonds. If you're so inclined you
might also throw in a potato or two, cut up into 1 inch pieces,
and add them during the last 15 minutes of cooking. Marinating the
chicken longer than one hour increases the flavor too.

Ghee is clarified butter -- butter that has the milk solids and
water removed. It is very tasty and has been said to be healthier
than plain butter.

Note: Ghee does not require refrigeration if you keep it moisture
free in a sealed jar. If you add any moisture (even dipping a wet
spoon into it) you will need to refrigerate it.


1 lb. high quality butter

Bring the butter to boil in a medium saucepan. Reduce heat to medium
and cook uncovered until done. There are a couple of ways to
determine when it is done. One way is after the butter turns a
clear golden color, dip a strip of paper into the butter, then move
away from the butter and all other flammables and light the strip
of paper on fire, if the paper sputters, crackles and pops, then
the water has not been completely cooked-out and the ghee is not
yet done. After using this method a time or two you can easily tell
by the smell and color when the ghee has been properly cooked. Note
when the butter first starts to boil there will be alot of bubbling
and gurgling, then this action will subside, next the ghee will
begin to develop a foam at the top, at this point the ghee is done.
Once you make Ghee a time or two it becomes easy to tell when it
is done.


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