Hähnchen-Korma

Korma is a royal Mughlai dish – fragrant, mild and rich. Perfect for guests who don't like it hot.

Video and original recipe by Swasthi of Indian Healthy Recipes. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 15 min
• Cook 40 min
• gluten-free · Mild

Ingredients

• 700 g boneless chicken, in pieces
• 200 g yoghurt
• 3 tbsp ghee
• Whole spices: 1 bay leaf, 4 cardamom, 4 cloves, 1 cinnamon stick
• 2 onions, sliced and fried golden
• 1 tbsp ginger-garlic paste
• 40 g ground almonds or cashews
• 1 tsp coriander powder
• ½ tsp white pepper
• 1 tsp salt
• ½ tsp garam masala
• 1 pinch saffron in warm milk
• 50 ml cream

Method

1. Blend the fried onions with the yoghurt to a smooth paste.
2. Heat ghee, fry the whole spices, then ginger-garlic paste. Add the chicken and fry 5 minutes.
3. Add the onion-yoghurt paste, coriander, pepper and salt. Cook on low heat for 15 minutes.
4. Stir in the ground nuts with 150 ml water and simmer 10 minutes.
5. Add saffron milk, cream and garam masala and simmer 3 minutes.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.