Chicken Korma


500 gms chicken (pieces)

1 tsp cumin seeds

1 tbsp ginger-garlic paste

2 medium size onions

Cinnamon powder – a pinch

Coriander powder – 1 tbsp

Cumin powder – 1 tbsp

Chopped Coriander – 3 tbsp

Marinade :

1 and a half cup yoghurt

1 tsp chilli powder

1/4 tsp turmeric powder

1 tsp salt (or salt to taste)


Marinate the chicken for about 30 minutes.

  1. Heat oil in a wok.
  2. Add cumin seeds – when they start sizzling add ginger-garlic paste and saute for about a minute.
  3. Add chopped onions and saute till golden brown.
  4. Add a pinch of cinnamon powder followed by coriander powder and cumin powder. Fry it for about a minute.
  5. Add the marinated chicken with the marinade. Stir for a while till you are certain that the yoghurt is not curdling.
  6. Cook till chicken is done.
  7. Garnish with chopped coriander.

Goes well with:

  1. Rice
  2. Chappati
  3. Rice and Dhal curry
  4. Chappati and Dhal curry
  5. Breads

Notes from my desk:

  1. You can add coconut milk if you would like to enhance the flavors. It will do wonders to your dish. I avoid it since I try to use coconut in moderation across all my dishes.
  2. When cooking always go with your instinct. If your instinct is wrong you will learn and develop a new instinct šŸ™‚

Experiment! Change an ingredient and let me know what worked šŸ™‚ … or what didn’t šŸ˜¦


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