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Chicken Keema

Steps For Making Chicken Korma Recipe

Asha Dadwal
If you love chicken korma and want to make it at home. Then you are in the right place. Check out the below steps for making chicken korma recipe.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 764 kcal

Equipment

  • Pan

Ingredients
  

For Gravy

  • 1 kg Chicken Pieces
  • 3-4 tbsp Oil
  • 2 Bay Leaves
  • 3 Green Cardamom Pods
  • 6 Black Pepper
  • 3 Cloves
  • 1 Cinnamon Piece
  • 2 tbsp Ginger Garlic Paste
  • ¼ Cup Brown Onion Paste
  • ¼ Cup Brown Cashew Nut & Chironji Paste
  • ¼ tbsp Mace & Green Cardamom Powder
  • ¼ tbsp Rose Water
  • ¼ tbsp Kewra Water
  • Salt to taste

For Curd Mixture

  • 1 Cup Curd
  • ½ tbsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • 1 tbsp Kashmiri Red Chili Powder

Instructions
 

  • In a hot pan add oil, bay leaves, green cardamom pods, black pepper, cloves, cinnamon piece, and saute it.
  • Now add chicken and once the chicken slightly cooked then add ginger garlic paste, salt, and mix it.
  • On the other side, take a mixing bowl and add curd, turmeric powder, coriander powder, Kashmiri red chili powder and mix it well. Now add it into a pan and mix with chicken and cook it together for a minute.
  • Now add brown onion paste, brown cashew nut & Chironji paste, and mix it.
  • After that add mace & green cardamom powder, rose water, kewra water.
  • Now cook it until chicken cooked and if you want more gravy in it then you add water as required.

Notes

For brown onion paste, we fried the onions and blended them with a dash of water.
If you want the smoky flavor then you use the "Dhungar" or "Cold Smoking" method.
If you don't want to use Chironji then you will replace it with coconut. I already mentioned above.