White Chicken Korma Recipe – Shahi White Chicken Korma – Badami White Chicken Korma
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Ingredients required for making white chicken korma – serves 6 to 7
* 1.7 lb boneless skinless chicken thighs or 2 lb bone in chicken chicken
* 2 heaped tablespoons plain unflavored yogurt. Can use any plant based plain yogurt if allergic to dairy.
* 4 heaped tablespoons slivered almonds. You can even use cashew nuts or whole almonds. If using whole almonds blanch them in hot water for a few minutes. This helps to skin them easily. Dry them well in paper towels before adding to the oil.
* 1 tablespoon coriander seeds
* 17 to 18 (use less according to your preference)green cardamoms (chat elaichii). Please note that green cardamoms have quite a strong flavor so if you are using it for the first time then please use half of the stated proportion.
* 1 large onion
* 1 tablespoon finely chopped ginger
* 1 & 1/2 cups cold milk. Can even use any plant based milk if allergic to dairy
* 1 teaspoon garam masala powder
* 1/2 teaspoon dried fenugreek leaves
* 1/2 teaspoon ground nutmeg (jaifal powder)
* 2 teaspoons salt
* 1 teaspoon black peppercorns crushed coarsely
* a pinch of red chilli powder
* 1 heaped teaspoon ghee. Can even use butter
* 1 dry red chilli. Can also use red pepper flakes but take your pan off heat and add it. In that case first crackle the cumin seeds in hot ghee, take pan off heat and then add the pepper flakes.
* 1 teaspoon black cumin seeds (shahi jeera) or regular cumin seeds
* 3 & 1/2 to 4 tablespoons oil
*** Please note I don’t like adding garlic to this recipe as I want more of that flavor from those spices but you can add just half a teaspoon of garlic paste if you prefer.
Serve this with naan/vegetable biryani/Indian fried rice/plain basmati rice.
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Have a happy and safe cooking experience.
On today's menu is a chicken recipe that is
irresistibly delicious no mushkar and welcome to Curries with Bumbi before starting to do anything
take out about two heaped tablespoons of plain Unflavored yogurt into a bowl and mix it very well
till it is smooth whenever any curry recipe calls For adding yogurt remember to take it out from the
refrigerator about 30 minutes before starting to Cook and whip it up till it is smooth next pan on
medium heat with a tablespoon and a half of oil Once the oil turns warm lower the heat to low
and add 4 tablespoons of slivered almonds stir The nuts on low heat till they start developing a
very light golden color and I'm telling you guys It takes a few seconds to do that you can also use
cashew nuts instead of almonds if slivered almonds Are not available at your place then you can also
use almonds with skin but in that case blanch the Almonds for a few minutes in hot water and then
peel them once they are comfortable enough to Handle I added a tablespoon of coriander seeds
once the almonds started getting a golden brown Color along with 17 to 18 green cardamoms fry
for a few seconds and then take out the almonds And coriander from the pan and guys please do
not choose such a tiny bowl like I did as some Coriander seeds choose to fly out of the bowl
when coming out of the pan I still have some oil Left in that pan and that's good enough to fry
the onions fry the onions on medium high heat You do not need to Brown them up too much as
that will ruin the color of the dish stir them Continuously so that they get evenly fried once
the onions look soft and wilted add about a heaped Tablespoon of finely chopped Ginger fry for a
minute and then again take them out into a bowl And this time I chose a bigger bowl okay allow
them to cool down before blending so back to The pan two more tablespoons of oil go in heat
the oil on high heat and then add the chicken Spread them out like this so that they get that
maximum heat from the pan today for a change I'm Using boneless skinless chicken thighs because
that's what I have left but you can definitely Use Chicken on bones but guys please try your
best not to use chicken breast Currys take a Longer time to cook and if you're using chicken
breast they tend to get dry and fibrous after a Few minutes start stirring the chicken now
comes a very important tip you need to dry Up all that moisture that is released from the
chicken see there is so much water now all that Water needs to go while all that water is
saying bye bye I made use of that time to Do my blender work the nuts and onions have
almost cooled down so all of them enter the Blended jar along with a cup and a half of cold
milk and then Blitz to a smooth and silky paste Okay back to the pan as you can see all the
water that was released from the chicken has Now dried up so next is Yoga time so heat off or
take your pan off the burner if using an electric Stove whisk the yogurt one more time before
adding after adding the yogurt immediately Without delay start stirring so that the yogurt
gets well mixed with the chicken and once that's Done switch your stove back on to medium heat and
do not let go of stirring keep stirring until you
Start seeing those bubbles guys if you follow
all these yogurt tricks then I can assure you The yogurt won't ever split while cooking
and you're going to have a smoother gravy Just trust me okay when you see those bubbles
add salt and here I have about a teaspoon of Coarsely crushed black pepper that goes in brief
stir and then the spiced up nut paste goes in Now I love adding just a pinch of red chili powder
as that brings in a nice creamy color to the gravy And then I added about half a cup of water to
my blender jar to rinse out all that Blended Jar goodness you do not want to lose even a drop
of that precious spiced up nut paste Now cover on Low heat for 15 minutes if using boneless
chicken or 25 minutes if using chicken on Bones in between please do not forget to stir
a few times because this is a nut based gravy And things tend to settle down at the bottom of
the pan and if they settle down they will stick And get burned and we are not making a white
chicken curry with burnt flavor what we are Doing here is making a rich yet very delicate
gravy that needs all your love going into it Okay guys my chicken has reached the 15 minute
Mark now is the time to add garam masala powder And since it is looking bit thick to
my eyes I added a splash of water to Loosen up the gravy because my family
loves a little bit on the gravy side Next comes more of flavor just half a teaspoon
of dried fenugreek leaves that is kasuri methi Which I always Crush before adding to release
their flavor and about a fourth of a teaspoon Of ground nutmeg now you must be having some
idea how flavorful and delicious this is going To be okay I'm going to Plate this up but please
please hold on because there is more to come in A separate pan heat up about a teaspoon of ghee
the key should be hot but it should not be smoking Then I like adding a dry red chili I am using
the seeds as well but you can also remove the Seeds before adding and you won't even imagine
that Smoky beautiful flavor that comes from The dry chili you can also use chili flakes
then this is black cumin seeds that is Shahi Jeera it is optional and you can also use
regular cumin seeds instead now pour this Aromatic goodness onto your chicken and this
completes that Circle of deliciousness you can Have this with naan or vegetable Biryani or
even plain rice and you are going to love it Please smash that like button for me and help
this video to reach out to everybody bye bye
