KLW Chicken Korma Masala

Chicken Korma Masala is a rich and creamy North Indian dish made with marinated chicken cooked in a flavorful blend of spices and yogurt. It’s perfect for special occasions and pairs well with naan or rice.

Details:

  • Serving Size: 4
  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 50 minutes
  • Type of Meal: Main course
  • Type of Cuisine: North Indian
  • Total Number of Calories (per serving): 350 calories
  • Macros (per serving): Carbohydrates: 10g | Proteins: 25g | Fats: 22g

Ingredients:

  • Chicken: 500 grams, bone-in, cut into pieces
  • Yogurt: 1 cup, plain
  • Oil: 3 tablespoons
  • Onion: 2 large, finely sliced
  • Ginger-Garlic Paste: 1 tablespoon
  • Green Chilies: 2, slit
  • KLW Chicken Korma Masala: 2-4 tablespoons (25g of our masala is good for 1kg of Chicken)
  • Salt: to taste
  • Fresh Cream: 1/4 cup (optional, for richness)
  • Fresh Coriander Leaves: for garnish

Procedure:

  1. Preparing the Chicken:
    • In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, salt, and KLW Chicken Korma Masala. Allow it to marinate for at least 30 minutes.
  2. Cooking the Korma:
    • Heat Oil/Ghee: In a large pan, heat oil or ghee over medium heat.
    • Onions: Add the sliced onions and sauté until golden brown. This step is crucial for developing the korma’s rich flavor.
    • Add Chicken: Stir in the marinated chicken (with the marinade). Cook for about 10-12 minutes, stirring occasionally until the chicken is browned and cooked through.
  3. Adding Cashew Paste:
    • Mix in the ground cashew paste and cook for another 5 minutes, allowing the mixture to blend and thicken.
  4. Simmering:
    • Pour in 1 cup of water (adjust for desired consistency) and bring to a gentle simmer. Cover and let it cook on low heat for about 15-20 minutes, stirring occasionally.
    • If using fresh cream, stir it in at this stage for added richness. Optionally, add saffron milk for a fragrant touch.
  5. Garnishing and Serving:
    • Taste and adjust seasoning if necessary. Garnish with fresh coriander leaves.
    • Serve hot with naan, roti, or steamed rice.

Serve hot with naan or steamed rice.

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