Chicken Korma (Boneless) by @samsweetandspicetreats

40 min

4 servings

🫗

180 ml

Oil

🧅

200 g

Onion

🍗

500 g

Chicken thigh

🥣

120 ml

Yogurt

🧄

23 ml

Ginger garlic paste

🫙

1.3 ml

Mace powder

🫙

23 ml

Coriander powder

🧂

5 ml

Salt

🫙

1.3 ml

Nutmeg powder

🍛

5 ml

Garam masala powder

🌶️

5 ml

Red chili powder

🫙

5

Cloves

🫙

5

Green cardamom

⚫

6

Black peppercorns

🪵

3

Cinnamon sticks

🫙

1

Black cardamom

🌿

1 leaf

Bay leaves

💧

120 ml

Water

🌸

15 ml

Kewra water

  1. Slice
    • onion

    Slice 1 large onion thinly.

  2. Heat
    • vegetable oil

    Heat 3/4 cup vegetable oil in a heavy pot over medium heat.

  3. Fry
    • onion

    Fry the sliced onion until deeply golden brown. Remove it with a slotted spoon.

  4. Transfer
    • onion

    Transfer the fried onion to a blender. Blend it into a smooth paste and set aside.

  5. Step
    • vegetable oil

    Leave about 1/2 cup oil in the pot. Remove and reserve the excess oil.

  6. Add
    • boneless chicken thigh
    • plain yogurt

    Add 500 g boneless chicken thigh and 1/2 cup plain yogurt to the pot. Mix until the chicken is coated.

  7. Add
    • ginger garlic paste
    • mace powder
    • ground coriander

    Add ginger garlic paste, mace powder, ground coriander, salt, nutmeg powder, 1/2 teaspoon garam masala powder, and red chili powder. Stir thoroughly.

  8. Add
    • cloves
    • green cardamom pods

    Add cloves, green cardamom pods, black peppercorns, cinnamon sticks, black cardamom pod, and bay leaf. Mix well.

  9. Cook
    • boneless chicken thigh

    Cook uncovered over medium-low heat for 6 to 8 minutes. Stir occasionally to prevent sticking.

  10. Cook
    • boneless chicken thigh

    Cover the pot and cook over low heat for 5 minutes.

  11. Add
    • onion
    • Oil

    Add the blended fried onion paste. Stir well and cook over medium-low heat until oil separates from the gravy.

  12. Pour
    • water

    Pour in 1/2 cup water and 1 tablespoon kewra water. Mix until the gravy is smooth.

  13. Sprinkle
    • garam masala powder

    Sprinkle in the remaining 1/4 teaspoon garam masala powder. Cover and cook over low heat for 5 to 6 minutes.

  14. Serve
    • boneless chicken thigh

    Serve the hot chicken korma with sheermal or another flatbread.

Chicken Korma (Boneless) by @samsweetandspicetreats

40 min

4 servings

🫗

180 ml

Oil

🧅

200 g

Onion

🍗

500 g

Chicken thigh

🥣

120 ml

Yogurt

🧄

23 ml

Ginger garlic paste

🫙

1.3 ml

Mace powder

🫙

23 ml

Coriander powder

🧂

5 ml

Salt

🫙

1.3 ml

Nutmeg powder

🍛

5 ml

Garam masala powder

🌶️

5 ml

Red chili powder

🫙

5

Cloves

🫙

5

Green cardamom

⚫

6

Black peppercorns

🪵

3

Cinnamon sticks

🫙

1

Black cardamom

🌿

1 leaf

Bay leaves

💧

120 ml

Water

🌸

15 ml

Kewra water

Preparation Steps

  1. Step 1/14

    Slice 1 large onion thinly.

    🧅onion
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Heat 3/4 cup vegetable oil in a heavy pot over medium heat.

    🫗vegetable oil
    🥄measuring cups

  3. Step 3/14

    Fry the sliced onion until deeply golden brown. Remove it with a slotted spoon.

    🧅onion
    🥄slotted spoon

  4. Step 4/14

    Transfer the fried onion to a blender. Blend it into a smooth paste and set aside.

    🧅onion
    🧉blender jar

  5. Step 5/14

    Leave about 1/2 cup oil in the pot. Remove and reserve the excess oil.

    🫗vegetable oil
    🥄measuring cups

  6. Step 6/14

    Add 500 g boneless chicken thigh and 1/2 cup plain yogurt to the pot. Mix until the chicken is coated.

    🍗boneless chicken thigh
    🥣plain yogurt
    🥄wooden spoon
    🥄measuring cups

  7. Step 7/14

    Add ginger garlic paste, mace powder, ground coriander, salt, nutmeg powder, 1/2 teaspoon garam masala powder, and red chili powder. Stir thoroughly.

    🧄ginger garlic paste
    🫙mace powder
    🫙ground coriander
    🧂salt
    🫙nutmeg powder
    🍛garam masala powder
    🌶️red chili powder
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/14

    Add cloves, green cardamom pods, black peppercorns, cinnamon sticks, black cardamom pod, and bay leaf. Mix well.

    🫙cloves
    🫙green cardamom pods
    ⚫black peppercorns
    🪵cinnamon sticks
    🫙black cardamom pod
    🌿bay leaf
    🥄wooden spoon

  9. Step 9/14

    Cook uncovered over medium-low heat for 6 to 8 minutes. Stir occasionally to prevent sticking.

    🍗boneless chicken thigh
    🥄wooden spoon

  10. Step 10/14

    Cover the pot and cook over low heat for 5 minutes.

    🍗boneless chicken thigh

  11. Step 11/14

    Add the blended fried onion paste. Stir well and cook over medium-low heat until oil separates from the gravy.

    🧅onion
    🥄wooden spoon

  12. Step 12/14

    Pour in 1/2 cup water and 1 tablespoon kewra water. Mix until the gravy is smooth.

    💧water
    🌸kewra water
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  13. Step 13/14

    Sprinkle in the remaining 1/4 teaspoon garam masala powder. Cover and cook over low heat for 5 to 6 minutes.

    🍛garam masala powder
    🥄measuring spoons

  14. Step 14/14

    Serve the hot chicken korma with sheermal or another flatbread.

    🍗boneless chicken thigh

Composition

Ingredients

Types

Vegetables, Condiment, Spices, Seasoning, Liquid, Flavoring

Ingredients

Oil, Onion, Chicken thigh, Yogurt, Ginger garlic paste, Mace powder, Coriander powder, Salt, Nutmeg powder, Garam masala powder, Red chili powder, Cloves, Green cardamom, Black peppercorns, Cinnamon sticks, Black cardamom, Bay leaves, Water, Kewra water

Notes

Onion (large, sliced), Chicken thigh (boneless, cut for qorma), Yogurt (whisked), Mace powder (javatri), Salt (or to taste), Nutmeg powder (jaifil), Garam masala powder (added at the end), Red chili powder (or to taste), Black peppercorns (5-6 peppercorns), Cinnamon sticks (2-3 sticks), Water (or as required)

Allergens

to inform

Dietetics

Dietary regimen

Gluten-Free, Low carbohydrate

Calories

790 kcal

Macro nutrients

Protein: 28g, Fat: 65g, Carbohydrates: 14g, Fiber: 2g, Sugar: 5g

Nutritional Information

Minerals

Sodium: 620mg, Potassium: 470mg, Iron: 2.3mg, Calcium: 120mg

Vitamins

Vitamin B12: 0.7mcg, Vitamin B6: 0.6mg, Vitamin C: 4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, slotted spoon, blender jar, measuring cups, measuring spoons, wooden spoon

Appliances

Stove, Blender

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, Indian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Creamy, Velvety, Tender, Thick

Flavors

Aromatic, Warm spiced, Savory, Mildly spicy, Floral, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container,Reheat until piping hot), freezer : 90 days (Freeze in an airtight freezer-safe container,Thaw overnight in the fridge before reheating)