Michael's Home Cooking | Chicken Korma @MichaelsHomeCooking | Uploaded 3 years ago | Updated 1 day ago
This Chicken Korma has some zest without all the heat, it's very good.
Ingredients:
1/3 cup clarified butter or neutral oil (divided)
2 medium onions sliced
2 pounds chicken thighs without the skin
1 inch of fresh ginger smashed
8 cloves of garlic smashed
2 bay leaves
1 teaspoon cumin seeds
5 black peppercorns
3 green cardamom pods
5 whole cloves
1 inch of cinnamon stick
2 small tomatoes
3/4 cup plain yogurt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder or Aleppo Chili Flakes
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1 serrano chili (optional)
1 pinch of mace and pinch of nutmeg (1/8 or 1/4 teaspoon)
about 2 teaspoons salt total
For Garnish:
cilantro
blanched almonds
Method:
Salt your chicken and set it aside.
Heat your skillet over medium to medium high heat.
When hot add 1/4 cup clarified butter or oil.
Add your sliced onions and some salt.
Cook onions until cooked down and browned.
Remove the onions to your food processor or blender to cool.
Now put your skillet back on the heat and add 2 Tablespoons butter or oil plus your smashed ginger, smashed garlic, bay leaves, cumin seeds, peppercorns, cardamom pods, cloves and cinnamon stick.
Cook for one minute or until you get the garlic aroma, then add your chicken.
Cook the chicken for seven minutes.
While the chicken is cooking..... Add your tomatoes and yogurt to your onions that are in your food processor and make the sauce.
Add this sauce to your skillet as soon as the chicken has browned for the seven minutes.
Also add the ground coriander, cumin powder, Aleppo Chili, turmeric, paprika, Serrano chili (if using) and some salt.
Cook this for 15 minutes covered with lid with your heat on low.
Just simmer this slowly for the 15 minutes.
Now add 1/2 cup water, mace and nutmeg. This is to dilute the sauce, then reduce down to how thick or thin you would like your sauce to be.
Taste sauce for salt.
Garnish with cilantro and almonds.
You are ready to serve and enjoy!
Thank you for watching!
Explore my Video Recipes:
https://www.youtube.com/c/MichaelsHomeCooking
How to make Clarified Butter or Ghee
https://www.youtube.com/watch?v=9HeNUKZhxmA
Music from: http://www.incompetech.com
Song used: Brandenburg Concerto No4
#michaelshomecooking #ChickenKorma #chickenideas
This Chicken Korma has some zest without all the heat, it's very good.
Ingredients:
1/3 cup clarified butter or neutral oil (divided)
2 medium onions sliced
2 pounds chicken thighs without the skin
1 inch of fresh ginger smashed
8 cloves of garlic smashed
2 bay leaves
1 teaspoon cumin seeds
5 black peppercorns
3 green cardamom pods
5 whole cloves
1 inch of cinnamon stick
2 small tomatoes
3/4 cup plain yogurt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder or Aleppo Chili Flakes
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1 serrano chili (optional)
1 pinch of mace and pinch of nutmeg (1/8 or 1/4 teaspoon)
about 2 teaspoons salt total
For Garnish:
cilantro
blanched almonds
Method:
Salt your chicken and set it aside.
Heat your skillet over medium to medium high heat.
When hot add 1/4 cup clarified butter or oil.
Add your sliced onions and some salt.
Cook onions until cooked down and browned.
Remove the onions to your food processor or blender to cool.
Now put your skillet back on the heat and add 2 Tablespoons butter or oil plus your smashed ginger, smashed garlic, bay leaves, cumin seeds, peppercorns, cardamom pods, cloves and cinnamon stick.
Cook for one minute or until you get the garlic aroma, then add your chicken.
Cook the chicken for seven minutes.
While the chicken is cooking..... Add your tomatoes and yogurt to your onions that are in your food processor and make the sauce.
Add this sauce to your skillet as soon as the chicken has browned for the seven minutes.
Also add the ground coriander, cumin powder, Aleppo Chili, turmeric, paprika, Serrano chili (if using) and some salt.
Cook this for 15 minutes covered with lid with your heat on low.
Just simmer this slowly for the 15 minutes.
Now add 1/2 cup water, mace and nutmeg. This is to dilute the sauce, then reduce down to how thick or thin you would like your sauce to be.
Taste sauce for salt.
Garnish with cilantro and almonds.
You are ready to serve and enjoy!
Thank you for watching!
Explore my Video Recipes:
https://www.youtube.com/c/MichaelsHomeCooking
How to make Clarified Butter or Ghee
https://www.youtube.com/watch?v=9HeNUKZhxmA
Music from: http://www.incompetech.com
Song used: Brandenburg Concerto No4
#michaelshomecooking #ChickenKorma #chickenideas
