ustad masala chicken korma

Ustad Masala Chicken Korma is a broth usually made from yogurt, a lot of nuts, and a range of spices, such as cardamom, cloves, garlic, coriander, chili powder, and ginger sauce, and a mixture of fried onions. Authentic Chicken Korma from the Mughal era is a perfect dinner dish, simple, quick, and without fuss. This ustad masala chicken korma is the perfect dinner cooked tonight. Let’s start the recipe.

Chicken Korma Ingredients

  • 1/2 kg chicken
  • 1 cup oil or ghee
  • 8-10 cardamom
  • 6-7 cloves
  • 2 tablespoons garlic
  • 1 tablespoon coriander powder
  • 1 tablespoon salt Chilean spices
  • 1 teaspoon ginger paste
  • 1 cup yogurt
  • 2 onions chopped
  • 4 almonds & 6 cashews
  • 1 teaspoon of chopped saffron coriander powder (mixed with 3 teaspoons of water) to garnish coriander leaves

How to Make Ustad Masala Chicken Korma

  • Heat vegetable oil in a frying pan.
  • Add onion slices. Stir them frequently, until they are golden brown and caramelized. Turn off the stove.
  • Add onions, nuts, and milk to the blender. Mix it until you get a smooth puree. and set aside.
  • Now put the cardamom, cloves, and garlic in the pan and fry the mixture properly.
  • Then add the chicken and let it cook for 2-3 minutes.
  • Keep stirring.
  • Once browned, add coriander and chili powder.
  • Add salt to taste.
  • Add ginger paste, a mixture of fried onions, nuts, and yogurt, and leave for a minute.
  • Then add garam masala and saffron for flavor.
  • If the broth is too thick, add a little water before covering it. The masala should blend well with the chicken.
  • Cover and give it some time to cook on a slow fire. Let it simmer for 10-15 minutes.
  • Keep stirring occasionally.
  • Serve hot, garnished with coriander leaves.

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