Chicken korma in another style. A Chicken Korma recipe made quick, simple, and authentic in your Instant Pot! Enjoy Instant Pot Chicken korma at home in a fraction of the time! Making Chicken Korma in a slow cooker or Crock-Pot is just as easy as making it in the Instant Pot.

This Chicken Korma recipe is well flavored and balanced, but it is less of a punch of flavor than my favorite Indian recipe, Butter Chicken. Korma or Qorma (Urdu: قورمه) is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock. Chicken kurma is a Persian word and this dish comes from Mughlai cuisine. You can have Chicken korma in another style using 21 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chicken korma in another style

It's 1 kg of chicken.
It's 1/2 of lemon juice to wash the chicken.
You need 1/2 tsp of turmeric powder.
Prepare as per taste of Salt.
You need 4 of sliced onions.
You need 2 of sliced tomatoes.
Prepare 5-6 of slit green chillies.
It's 3 tbsps of ginger garlic paste.
It's 1 tsp of red chilli powder.
It's 2 tsp of coriander powder.
You need 1 tsp of cumin powder.
Prepare 1/2 tsp of black pepper powder.
Prepare 1 tsp of garam masala powder.
You need 2 tsp of meat masala.
It's 3 tbsp of oil.
Prepare 1 of black cardamom.
It's 1 of green cardamom.
You need 1 inch of cinnamon stick.
Prepare 2 of bay leaves.
Prepare to taste of Salt.
You need 1/2 cup of chopped coriander leaves.

It depicts cooking style of Northern part of India and Hyderabad city of India. Today I am sharing one another delicious Mughlai dish that is Chicken Korma. It is a thick gravy based curry prepared using yogurt, almond and ground. It is rich, creamy, full of The korma chicken does like to marinate for a while, so get it set in the morning before heading to work.

Chicken korma in another style step by step

First in a mixing bowl add chicken pieces salt turmeric powder and mix it well and marinate for 5-6 hours in freeze..
After that heat up a pan with oil add all the whole spices sauté it then add sliced onion fry till golden in colour..
Then add ginger garlic paste fry for 2 minutes till raw smell goes out then add marinated chicken and fry it for 5-6 minutes on high flame..
Now add tomato and green mix it well..
Now add all the powdered masala in it and mix it well, cook it on high flame for 8-10 minutes. Then add little bit of water, cover the lid and cook till chicken is tender..
After that open the lid and cook it on high flame till oil separates on the top..
At last add chopped coriander leaves and switch off the flame..
Our delicious authentic chicken korma is ready to serve..
Enjoy !!.

I know that the ingredient list looks a bit long. In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Serve over basmati or This dish was as good as any chicken Korma I have had in an Indian restaurant. Two things to note, I used fat free coconut milk in place of half and half. A bland curry for the unadventurous or a noble dish worthy of Mughal emperors?