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Chicken Korma
Ingredients
- 1 1/2 lbs. skinless/boneless chicken breasts, cubed
- 6 tbsp. ghee (substitute w/ butter or oil)
- 1 tsp. turmeric
- 4 tbsp. milk
- 4 tbsp. garlic puree
- 8 tbsp. onion puree
- 2 tsp. garam masala
- 1/3 cup yoghurt
- 2/3 cup heavy cream
- 2 tbsp. almonds, ground
- 20 saffron strands
- salt to taste
Methods/steps
- Mix the turmeric with the milk and set aside.
- Heat the ghee in a medium-size sauce pan over high temperature. Add the chicken and brown on all sides.
- Add the garlic and fry for 1 minute.
- Add the onion and fry for 3 minutes, until the moisture evaporates.
- Add the garam masala and fry for 2 minutes.
- Add the yoghurt, cream and ground almonds and bring to a boil. Add the tumeric and milk mix at this time also.
- Bring down heat and simmer for 10 more minutes, stirring frequently. Meanwhile, place the saffrons trands in warm water and press with a spoon, trying to extract as much color as possible.
- Once the chicken is done, add the saffron water and mix well.
- Add salt and serve.
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