Pakistani Chicken Korma with Nuts

Name: Pakistani Chicken Korma with Nuts
Prep time: PT25 minutes
Cook time: PT45 minutes
Total time: PT1 hour 10 minutes
Yield: 4
Cuisine: Pakistan
Ingredients: 1 kg Chicken, cut into pieces; 2 medium Onions, thinly sliced; 2 tbsp Ginger-garlic paste; 1 cup Yogurt, whisked; 1/4 cup Almonds, blanched and ground; 1/4 cup Cashews, ground; 4 tbsp Ghee or oil; 4 Green cardamom pods; 4 Cloves; 1 inch Cinnamon stick; 1 Bay leaf; 1 tsp Turmeric powder; 2 tsp Coriander powder; 1 tsp Cumin powder; 1 tsp Red chili powder (optional, for heat); to taste Salt; as needed Water; 1 tsp Garam masala; 2 tbsp Fresh cilantro, chopped (for garnish); 1 inch Fresh ginger, julienned (for garnish)

A rich and creamy chicken korma, a beloved Mughlai-inspired dish popular across Pakistan. Tender pieces of chicken are simmered in a fragrant gravy made with yogurt, a blend of aromatic spices, and a generous amount of ground nuts (almonds and cashews) for a luxurious texture and depth of flavor. This dish is often served at celebrations and special occasions.

준비 시간25 minutes

조리 시간45 minutes

총 시간1 hour 10 minutes

1회 제공량4

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Heat ghee or oil in a large pot or Dutch oven over medium heat. Add the whole spices (cardamom, cloves, cinnamon, bay leaf) and sauté for about 30 seconds until fragrant.
💡 전문가 팁: Toasting whole spices releases their essential oils and enhances their aroma.
2
Add the thinly sliced onions and sauté until golden brown. This can take about 10-15 minutes. Remove half of the fried onions and set aside for garnish.
💡 전문가 팁: Caramelizing the onions deeply adds sweetness and color to the korma.
3
Add the ginger-garlic paste to the pot and sauté for 1-2 minutes until the raw smell disappears.
💡 전문가 팁: Ensure the ginger-garlic paste is cooked well to avoid a pungent taste.
4
Add the chicken pieces and sauté until they are lightly browned on all sides.
💡 전문가 팁: Browning the chicken seals in the juices and adds flavor.
5
Stir in the turmeric powder, coriander powder, cumin powder, red chili powder (if using), and salt. Cook for 2-3 minutes, stirring constantly.
💡 전문가 팁: Cooking the spices with the chicken helps to bloom their flavors.
6
Reduce the heat to low. Gradually add the whisked yogurt, stirring continuously to prevent curdling. Cook for about 5-7 minutes until the oil starts to separate from the gravy.
💡 전문가 팁: Adding yogurt on low heat and stirring constantly is crucial to achieve a smooth, creamy gravy.
7
Add the ground almonds and cashews. Mix well and cook for another 5 minutes, stirring frequently to prevent sticking.
💡 전문가 팁: Nuts can thicken the gravy quickly, so keep stirring.
8
Add about 1/2 cup of water (or more, depending on desired consistency) and bring to a simmer. Cover the pot and cook on low heat for 20-25 minutes, or until the chicken is tender and cooked through.
💡 전문가 팁: Simmering on low heat allows the flavors to meld and the chicken to become tender.
9
Stir in the garam masala. Taste and adjust salt if needed. If the gravy is too thick, add a little hot water.
💡 전문가 팁: Garam masala is added at the end to preserve its aromatic qualities.
10
Garnish with the reserved fried onions, chopped cilantro, and julienned ginger. Serve hot with naan, roti, or rice.
💡 전문가 팁: The garnishes add visual appeal and fresh flavor notes.

요리 기록 추적

💡 전문가 팁

✓For a richer flavor, use bone-in chicken pieces.
✓Soaking the almonds in hot water for 10 minutes makes them easier to peel and grind.
✓If you don't have blanched almonds, you can use regular almonds and grind them finely.
✓Adjust the amount of chili powder according to your spice preference.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add a few saffron strands soaked in warm milk for a more regal flavor and color.
Incorporate a tablespoon of kewra water (pandan essence) or rose water in the final stages for an extra floral aroma.
For a dairy-free version, use coconut milk or cashew cream instead of yogurt.