Ingredients
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Procedure
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- Combine the chicken with all the marinade ingredients, cover the bowl with cling film, and leave in the fridge to marinate for 1–3 hours.
- Fry the onions in ghee until it starts to turn brown but still soft. Do not fry to crispiness. Take out the onion with slotted spoon and set aside.
- Add the marinated chicken to the hot ghee and cook over medium heat.
- Dry toast the whole spices in a hot frying pan for 1 minute until aromatic.
- Add the whole spices and black pepper to the chicken.
- Stir occasionally and cook covered.
- When water starts to separate from the chicken, add coconut cream, salt and sugar.
- Add boiling water if chicken starts to dry up before its cooked.
- Warm the single cream in microwave and add saffron to it.
- Stir in cream when almost cooked.
- Remove from the heat, and serve with fried onions, rose water, and almonds.
Notes, tips, and variations
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- Serve with warm pilaf rice.
- Korma, being a mild dish, can be a good introduction to South Asian cuisines, especially for those who like to avoid too spicy or too hot dishes.
- Ethnic ingredient shops often sell premade fried onion packs.