Boom Mughlai Chicken Korma Garam Masala | Korma Sutra

Description

You Will Need:

Oil: 150 ml
Ghee: 4-5 tbsp
Chicken/Meat: 1kg
Curd: 300ml (whisked)
Coriander: 1/2 bunch
Onions: 4-5
Lemon: 1
Ginger-Garlic Paste: 2-3 tbsp
Green Chillis: 7 pc
Cashews, Almonds, Melon Seeds & Desicatted Coconut: 1 tbsp each
Salt & Chilli: To taste

For a delicious taste, follow the recipe below.

Cooking Instructions:

1. Marinate (1–2 hours)
In a bowl, add:

• Chicken

• Salt

• Red chilli powder

• 1 tbsp ginger-garlic-green chilli paste

• 4 tbsp curd

• Juice of ½ lemon

Mix well and let it marinate for 1–2 hours.

2. Soak (30 minutes)
Soak almonds, cashews, and melon seeds in water for 30 minutes.
Strain and set aside.

3. Fry Onions
Heat oil and ghee in a pot.
Add sliced onions and fry until golden brown.
Strain and keep aside half of the fried onions for garnish.

4. Make White Paste
Blend the following into a smooth paste:

• Half of the fried onions

• 5 tbsp curd

• Soaked almonds, cashews, and melon seeds

• Desiccated coconut

Set the paste aside.

5. Cook the Korma
In the same pot, add:

• Marinated chicken

• Whole spices: cinnamon, green cardamoms, cloves, bay leaves

Mix well and cook for 15 minutes.
Then add:

• Whisked curd

• 200 ml water (for mutton, add an additional 400 ml water)

Mix thoroughly and cook for another 25 minutes.
Add the Boom Garam Masala and the prepared white paste.
Cook on medium flame until the chicken is tender and oil separates.

Adjust salt and chilli as needed.
Garnish with fresh coriander leaves before serving.

Enjoy your aromatic and flavorful Korma!