One of the most famous Indian dishes: Indian-Style Chicken (Chicken Korma)

The consumption of dishes from Indian cuisine has become widespread in our country recently. Indian-Style Chicken (Chicken Korma) is also among the preferred dishes. We have compiled the most practical recipe for Indian-Style Chicken (Chicken Korma).

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One of the most famous Indian dishes: Indian-Style Chicken (Chicken Korma)

Known for its spicy and chicken-based dishes, Indian cuisine consistently ranks in the top 10 in global gastronomy research.

Consumed not only in India but also in European and Middle Eastern countries, Indian-Style Chicken (Chicken Korma) is among the dishes that have been making a name for themselves recently.

Indian-Style Chicken (Chicken Korma) Ingredients

-1 whole chicken

-3-4 potatoes

-4 cups chicken broth

-1 onion

-5 cloves of garlic

-1 tablespoon tomato paste

-1 teaspoon cumin seeds

-1 teaspoon whole cardamom

-2 dried red chili peppers

-1 teaspoon whole black peppercorns

-1 teaspoon whole cloves

-1 cinnamon stick

-Salt

-1 teaspoon coriander seeds

-1 teaspoon red pepper flakes

-5 cm piece of fresh ginger

-1 teaspoon turmeric powder

-10-15 sprigs of parsley

Preparation of Indian-Style Chicken (Chicken Korma)

-Cut the chicken into pieces, keeping the bones and skin. Pat dry with a paper towel and season with salt and freshly ground black pepper.

-Except for the ginger, turmeric, and salt, lightly toast all the spices in a non-stick pan to enhance their aromas. Then, grind them into a powder in a mortar or a grinder (they can remain slightly coarse).

-If available, in a cast-iron pot (or a thick-bottomed steel pot), which is very suitable for this recipe, sauté the finely chopped fresh ginger, onion, and garlic over low heat in their own juices without adding oil. Once they are thoroughly softened, add the turmeric and the ground spice mixture along with the salt. Add the tomato paste. Sauté everything together for 1-2 minutes.

-Add the chicken broth (about 3-4 cups) and cook over low heat for about an hour. Allow all the aromas of the onion, garlic, and spices to infuse into the chicken broth.

-After one hour, add the chicken pieces and cook over low heat for another 30 minutes. Once the chicken is cooked, add the potatoes, which have been cut into bite-sized cubes. Once the potatoes are soft, turn off the heat. Add the finely chopped parsley.

-Serve with rice pilaf and a slice of lemon on the side.

News Source: 12punto