Quick Chicken Korma
Hi FoodTubers, I'm Mallika Basu and I cook quick
and authentic Indian recipes. I'm really new to this channel.
I'm super excited to be here and I'm going to make
a classic chicken korma that you can whizz up in just
a jiffy
if you like the sound of that give us a thumbs up will you?
Now let's get on with the recipe. Whack the flame up to high
and then add four tablespoons of vegetable oil
Slice finely
two medium to large onions. Now I'm going to puree some ginger and garlic and the
quickest way to do this
is just to mince it in a little hand blender or if you don't have a hand blender
just use like a microplane grater or something but I've got two tablespoons
of water in here
look at that and this is also why I never use a pestle and mortar
because life's too short to be smashing things up in the pestle and mortar
with the heat
whacked up and oils sort of getting hotter and hotter
the first thing we're going to do is sizzle our spices.
So we've got about an inch stick of cinnamon
6 Green cardamoms and six cloves and we're going to drop them in the hot oil
the whole spices literally just sizzle up for seconds
We're going to drop in our sliced onions and listen to that
sizzling action. What I'm also going to do along with putting the onions in the pan
I'm going to add a little half a teaspoon of salt because what that does is help
the onions golden caramelise quicker and
beautifully caramelised onions are absolutely at the heart
of a classic and solidally good korma
Don't rush this bit it will take a good 15 minutes or so
for the magic to happen.
About 10 minutes in
you need to add the ginger and the garlic
I'm going to go in with half a teaspoon of turmeric
2 teaspoons of coriander powder
the main sort of spice powder that goes in here and then
about half a teaspoon of chilli powder now there is a misconception
that korma's need to be really, really mild and weak
well, actually I quite like having a bit of kick. In a couple of minutes when the spice
powders are well integrated into the rest the masala we're going to go in with our chicken
on the bone
the bones add a fantastic depth to the curry
if you're in a massive massive rush by all means use boneless
cubed chicken thighs but never ever ever chicken breast because
chicken breast is practically impenetrable
to spices you want a stir this for a good five minutes or so
making sure all the masalas get beautifully
coated we going to take the pan off
the heat and go in with our Greek yogurt
I'm going to put Greek yogurt in this because Greek yogurt is brilliant for
cooking with
about 4 tablespoons of that are going in now, we'll stir it in
really nicely. When that's done
stick it back on the flame
lower the flame to about a medium and then
add about 4 to 5 tablespoons of water whatever you need,warm water ideally so it doesn't
slow down the cooking
and give it another good stir. I'm going to stick the lid on now
and keep cooking this in its own juices and that yogurt
and that delicious curry base for 20 minutes. Now
this is not a very good time to turn the telly on, you have to keep an eye on it
so slip off for a bit if you have to come back and keep taking the lid off
and giving it a good stir. Now in the north of India we make chicken korma
with yogurt
in the South of India we make it with coconut milk
the unifying factor however is the addition of nuts now you could use
almonds or cashew nuts but frankly I prefer cashew nuts because you don't
actually have to skin them
so the chicken korma has been cooking for about 20 minutes now and we're going to
add some cashew
cream now it's really not as complicated as it sounds, I've just whizzed up in a
little hand blender
about 20 cashew nuts with two spoons of yogurt and a bit of warm water
and it turns into this really, really beautiful
creamy cashew paste spoon that
into the chicken curry and then stir it altogether
you want it to be beautifully evenly mixed up with the chicken pieces
and you'll see your korma slowly turning a paler shade
and it smells absolutely divine just really
rich and creamy and all those spices are slowly beginning to come through
the the paste and the masala at the bottom now I'd bring the heat
right down to a minimum when you're doing this. So you're not actually cooking
you're just infusing the cashew cream
through that amazing masala base
that is your curry. Sprinkle over about you know
just a little more than a pinch
of garam masala on and finally and this really is finally I promise you
just add about half a teaspoon of salt to finish off your dish
And there you have it now we're ready to serve
so there you have it a creamy
rich delicious chicken korma
now people think that chicken korma is best served with rice actually
it doesn't have a whole lot of sauce so I love scooping it up
with ready pieces of roti bought from the nearest shop
Enjoy, that chicken's just falling off the bone
and you can really taste the cashew cream coming through. So if you liked
watching me please leave a like
and don't forget to subscribe if you haven't already remember
it's free. Bye.