CHICKEN KORMA EASY PAKISTANI RECIPE

                      CHICKEN KORMA

Korma is made by marinating and then frying meat in yogurt or cream base. The dish is traditionally cooked on low heat for about an hour until the meat is tender and the sauce turns into a full and creamy glaze.

You can pre-cook this dish and refrigerate it for 2 to 3 days, or freeze for a month. Before serving, melt the qorma and then reheat it on the stove until it is hot, or put it in the microwave for 2-3 minutes before serving.

INGREDIENTS

For the sauce:

• 12 to 15 raw almonds
• 2 to 3 green cardamom beans
• 1/2 teaspoon freshly crushed pepper
• 1 inch cinnamon stick
• 2 to 3 whole cloves
• 1 bay leaf
• 1 tablespoon crushed coriander
• 1/2 teaspoon salt, or to taste
• 1/4 cup plain yogurt
• 1 1/2 teaspoons chopped coconut, optional
• Garnish with silver almonds and chopped red pepper

For pickles:

• 1/2 pound boneless chicken thighs, cut into 2 inch pieces.
• 2 tablespoons plain yogurt
• 1/2 teaspoon ground turmeric
• 1 1/2 tablespoons ginger garlic paste
• 1/2 teaspoon salt
• 1 teaspoon red pepper

For onions:

• 1 medium onion, finely chopped, about 1 cup
• 1/2 cup vegetable oil

METHOD

Make almond paste:

Soak almonds in 1/2 cup water for about 2 hours. Take off the skins. In a blender (I use Nutribullet) grind the almonds into a smooth paste. Add 1-2 tablespoons of extra water to help smooth grind

.

Marinate the chicken:

In a medium sized mixing bowl, mix yogurt, turmeric, ginger, garlic paste, salt and red pepper. Using a spoon or lighter, mix it all together. Add the chicken to the marinade. Coat the chicken well with the marinade. Cover with a plate and refrigerate for 1 hour.

Fry onions:

Heat oil in a Dutch oven over medium-high heat. Line the plate or sheet pan with paper towels and place it near the stove. Put a slice of onion in the pot and check that the oil is hot enough. If stirred, the oil is ready. Put the remaining onions in the pot.

Cook over medium-high heat for 7 to 10 minutes, until onions are golden brown. Use a chopped spoon to remove the onion from the oil and spread it on a paper towel plate or sheet pan to soak up the excess oil.

Set aside for later. You will use these onions to make a paste. Leave about 1 tablespoon of oil in the pot and discard the rest.

Start cooking chicken:

Add the cardamom, pepper, cinnamon, cloves, and bay leaf to the pot with the oil and turn the heat to medium. Shake gently. Add the chicken, and cook, stirring occasionally, for 5-8 minutes, until the chicken is tender.

Make onion paste:

In a blender or food processor, add fried onions and two tablespoons of water. Stir the pulse until it becomes a thick paste.

In a bowl with the chicken, add the fried onion paste, salt and coriander. Put everything together. Cover and cook for 5-8 minutes or until chicken is cooked through.

Finish the dish:

Remove the lid, and add the yogurt, almond paste, and chopped coconut (if using). Stir well. Cook over medium-high heat for another 2-3 minutes, until sauce becomes creamy and oil begins to separate.Garnish with almonds and red pepper. Serve with hot bread or lentils.