Chiken Aloo Korma Recipe

Chicken lovers, brace yourselves! We have come up with an authentic chicken curry recipe that will make you drool over it. Murgh Aloo Korma is a mouth-watering dish cooked using chicken, yoghurt, deep fried potatoes, coconut and almond paste, and a melange of whole and ground spices. With a thick and creamy texture, this North Indian recipe is an absolute bliss for all the non-vegetarians and will make your forget even the tastiest dishes made using chicken. 

To increase the flavour of this delectable dish, you can even add fresh cream while preparing the gravy. This will not only improve the texture of this chicken recipe, but it will also accentuate the flavours. 

If you have planned a get-together at home, then you must try this easy non-vegetarian recipe. It can also be cooked for special occasions like kitty party and pot luck. So, don't wait much and try this easy recipe at home and treat your loved ones with this amazing dish!

 Ingrediants;

• 6 chicken drumsticks
• 1/2 cup vegetable oil
• 6 green cardamom
• 2 cinnamon stick
• 100 gm onion
• 20 gm garlic paste
• 1 pinch cinnamon
• 2 teaspoon lemon juice
• 2 teaspoon coriander powder
• 1 teaspoon powdered turmeric
• 25 gm coconut
• 10 gm chiraunji
• 4 green chilli
• salt as required

• 12 small potatoes with skins
• 150 gm ghee
• 3 clove
• 1 teaspoon black cumin seeds
• 30 gm ginger paste
• 1 pinch clove powder
• 1 teaspoon saffron
• 1 cup yoghurt (curd)
• 1 1/2 teaspoon red chilli powder
• 30 gm almonds
• 15 gm poppy seeds
• 15 gm roasted chickpeas
• 1 tablespoon coriander leaves

How to make Murgh Aloo Korma

• Step 1

  Clean the chicken drumsticks, remove the skin and trim. Wash with water and pat dry the chicken pieces, keep aside. Wash baby potatoes in running water and peel them.

• Step 2

  Heat vegetable oil in a deep-bottomed pan and add the potatoes in it. Deep fry them over medium flame until they turn golden and crisp. Remove to absorbent paper to drain excess fat.

• Step 3

  Wash onions and finely chop them in a bowl. Crush saffron threads with the back of a spoon. Reserve the crushed saffron in 2 tablespoons of lukewarm water for a few minutes, and then make a paste.

• Step 4

  Whisk yoghurt in a bowl and then add coriander, red chilli and turmeric powders. Whisk until homogeneous and then rub the chicken drumsticks with this marinade and reserve for some time in the bowl. Keep aside the chicken drumsticks for half an hour.

• Step 5

  Blanch almonds, peel them and keep aside to cool. Then, heat a tawa over medium flame and dry roast almonds, coconut, poppy seeds and chiraunji individually until their unique aroma arises and is light coloured.

• Step 6

  Put these dry roasted spices in a blender with enough water and pulse into a moist but coarse paste. Remove to a bowl, add the flour of roasted chickpea and mix well with a spoon.

• Step 7

  Now, put a pan over medium flame and melt ghee in it. Once the ghee is hot enough, add cardamoms, cloves, cinnamon and black cumin seeds in the pan and saute for a few seconds.

• Step 8

  Add onions in the pan and saute until they are translucent and glossy. Finally, add ginger and garlic paste in the pan and stir fry until the moisture evaporates. Turn off the flame and remove the pan from the burner. Add this spices mix in the marinated chicken along with the yoghurt mixture.

• Step 9

  Put a large pan on medium flame and add the marinated chicken pieces along with yoghurt and spices. Stir fry the chicken until the oil leaves the sides. Now, add almond & coconut paste in the pan and add 2 cups of water in it. Stir and cook for 2-3 minutes. Then, add deep-fried potatoes in the pan and cover with a lid, let the chicken cook until tender and the gravy is of medium-thick consistency.

• Step 10

  When the chicken pieces are cooked, sprinkle cardamom powder along with clove powder. Stir nicely and cook for another 2 minutes and then turn off the flame. Garnish with slit green chilli and coriander leaves. Serve with roomali roti or naan, as you like.