CHICKEN KORMA BIR STYLE

  • on May 2, 2020
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Chicken Korma
B.I.R CHICKEN KORMA

B.I.R CHICKEN KORMA

Yield: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes

A Classic. This is our British Indian Restaurant Chicken Korma using our base gravy

Ingredients

  • Chicken Marinade
  • 4 large chicken breasts, diced
  • 250g full-fat yoghurt
  • 2 cloves garlic, finely grated
  • 5cm ginger, finely grated
  • 1 tsp kashmiri chilli powder
  • 1 tsp garam masala
  • 1 tsp saffron
  • 1 tsp salt
  • Korma
  • 50g ghee
  • 2 stick cinnamon
  • 4 green cardamom, cracked open
  • 1 bay leaf
  • 1 onion, grated
  • 2 cloves garlic, finely grated
  • 10cm ginger, finely grated
  • 50g sultanas
  • 1 tsp ground coriander
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 100g cashew nut
  • 500ml base curry gravy, hot
  • 100ml double cream
  • 1 tsp rose water
  • to taste salt

Instructions

  1. In a bowl combine the yoghurt, garlic, ginger, chilli powder, garam masala, saffron and salt. Combine the chicken with the yoghurt mix, ensuring it is well coated and allow to marinade for at least 30 minutes in the fridge.
  2. Heat the ghee in a large pan over a medium heat. Add the chicken and sear on all sides, once charred in colour remove the meat and set aside. Keep the leftover marinade for later in the dish.
  3. Into a small bowl place 50g of the cashew nuts and soak in enough warm water to cover.
  4. Returning to the pan which the chicken was cooked in add the cinnamon, green cardamom and bay leaf, fry for 1 minute until fragrant. Add the grated onion and a splash of water to soften the onion lightly.
  5. Stir in the garlic, ginger, sultanas, coriander, cumin and garam masala, and cook for 2 minutes.
  6. Next transfer the soaked cashews and the water to a blender, blitzing to form a smooth paste. Mix into the pan the cashew paste along with the hot base curry gravy.
  7. Return the charred chicken and the remaining yoghurt marinade to the pan and bring to a boil. Once the sauce boils turn down to a low heat and cook the chicken for 8 minutes.
  8. To finish add the double cream and rose water and simmer for a further 5 minutes, season with salt to taste.
  9. Garnish with remaining cashew nuts and serve.

Notes

If you don't want to use the base curry then check out our Authentic Chicken Korma from scratch recipe. Enjoy

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1084Total Fat: 68gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 40gCholesterol: 253mgSodium: 2521mgCarbohydrates: 44gFiber: 4gSugar: 22gProtein: 76g

The nutritional information may not always be accurate.

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