Thu, 17 June 2021
Saffron & Cardamom Flavoured Easy Chicken Korma (Served with Aged Basmati Rice)
Chef Sunil Ghai
(Serves 4/6)
Ingredients
Oil /ghee 2 tbs
Fennel seeds ½ tbs
Coriander seeds 1tbs
Green cardamom 4 not crushed
Mace 1 blade
Cloves 2/3
Cinnamon stick ½
Bay leaf 1 to 2
Onions white chopped 300 gms
Green chilly 1to 2
Ginger 1inch cube grated or crushed
Garlic 2 to 3 cloves
Turmeric powder ½ tbs
Salt 1tbs
Tomato paste 1 ½ tbs
Grated coconut or coconut milk powder 2 tbs
Yoghurt
Fried cashew nut paste 50 gms
Saffron 1 gms
Cream 200ml
Butter 40 gms
Lemon
Method
1) Heat the ghee/oil and add all the dry whole spices and let them crackle, add onion and saute for 5 minutes
2) Add ginger, garlic & green chilly cook further sprinkle salt and turmeric and simmer the gas cook until are translucent
3) Add yoghurt & cashew paste, tomato & coconut powder and mix gently for couple of minutes
4) Add 1 litre of water and cover with lid
5) Cook until onions are soft enough to be blended
6) Strain it through the fine sieve bring back to the heat one boil add cream, saffron and butter season it well
7) Check the consistency make sure it is not too thick if it is than just add some water
8) Chicken breast - can be marinated with some turmeric & salt and pan fried separately and serve like a pro or you can add some diced chicken in to finish the sauce and cook for 5 to 7 minutes more
