Chicken Korma – A Quick and Easy Recipe

Korma is a popular Mughal-era gravy dish that is made with dollops of yoghurt and rich spices. Chicken Korma is perfect for parties, being quick and easy to make with spices and elements you can find in your household. When you use the Cee Pee Chicken Masala to make Chicken Korma, not only do you save time in ingredient hunting, you accentuate the flavours of the juicy chicken that brews in its flavourful goodness. This version of chicken korma saves time without sacrificing flavour:

Ingredients

• ½ kg Chicken
• 10-12 Almonds
• 1 cup Oil
• 2-3 tsp Ghee
• 4-5 Cardamom
• 2-3 Cloves
• 2 tbsp Garlic-Ginger Paste
• 1 tbsp Coriander Powder
• 1 tbsp Cee Pee Lal Mirch Powder
• Salt to Taste
• 1 cup Yoghurt
• 2 Onions sliced
• 1 tsp Cee Pee Garam Masala
• 1 tbsp Cee Pee Chicken Masala
• Coriander Leaves to Garnish

How to Make Chicken Korma

1. Soak some Almonds in ½ cup water for 1-3 hours. When ready, peel their skin off and blend to make a rich almond paste to be used later.
2. Slice the chicken as per your preference, and in a bowl, mix it with yoghurt, turmeric, Cee Pee Lal Mirch Powder and Cee Pee Chicken Masala. Let it marinate in the flavours for an hour.
3. Heat 2 tbsp vegetable oil into the pan, then add ghee. Put in cardamom and cloves and let them simmer until they start to release their aroma. Then add Ginger-Garlic Paste and fry the mix properly.
4. It is time to incorporate the marinated chicken and let it cook for about 2-3 minutes. Add coriander powder, salt and Lal Mirch Powder.
5. Keep stirring it. Once it becomes brown, add the Almond paste and stir. Throw in some coriander powder, salt and Lal Mirch Powder.
6. If the gravy is too thick add a little bit of water before covering it. The masalas need to simmer into the chicken.
7. Cover it and give it some time to cook on a low flame. Let it simmer for about 10-15 minutes.
8. Serve hot, garnished with coriander leaves