Clay Pot Chicken Korma

Korma is a mouth-watering gravy-based dish made of various spices, nuts, seeds, coconut, yogurt, milk, vegetables and different meats like fish, chicken or mutton. Thought to to have been introduced to the Indian sub continent by the Mughals, it can be made with veggies, chicken or even mutton. 

Most kormas incorporate poppy seeds, but living in Dubai, we do not have access to it; so I've substituted with cashew nuts. 

Another important ingredient in a good authentic korma is the fried, caramelized onions. It's very easy to do and for more details you can check out my method here:

Blog - @crispyfriedonions

Demo Video - @friedonions

Also keep in mind that in order for the korma to really infuse all its spices and develop its flavours, it's best to prepare it a day ahead or at least rest it for around 2 to 3 hours before serving. 

This recipe of chicken korma will give you a very tasty, creamy and delicious dish.

You can also check out the demo video on my Youtube Channel - COMING SOON

Youtube: MyFoodChic

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Ingredients:

1 kg chicken, medium pieces

2 big onions, fried

4 small green chillies, chopped

2 black Indian cardamom

6 cloves

2" cinnamon stick

1 bay leaf

1 tsp cumin seeds

2 tsp ginger & garlic paste

2 tsp red chilli powder

1 tsp turmeric powder

Salt to taste

1 cup whole milk or yoghurt

Water as required

Coconut oil as required

For the ground mix:

2 tbsp raw cashew nuts

2 tbsp fresh coconut, grated

2 tbsp gram flour (besan)

1 tbsp white sesame seeds

Method:

Step 1:

Place a shallow frying pan on low to medium heat.

Add the ingredients listed under 'For the ground mix'.

Dry roast until all the ingredients are nice and toasted.

Ensure not to burn them.

Once done, take it off the heat and let it cool down a bit.

Add it into a mixie or food processor and grind to a fine powder.

Step 2:

Place a clay pot on medium to high heat.

Add about 3 tbsp of oil into it.

When the oil heats up, add the well drained chicken pieces into it.

Stir-fry regularly and cook until all the pieces are nice and browned on all sides.

Remove and leave aside till needed.

Step 3:

Into the same pot, add a bit more oil if needed.

Once it heats up, toss in green chillies, 

cardamom, cloves, cinnamon, bay leaf and cumin seeds.

Note: To prevent the spices from burning, you can wash them, drain them in a small strainer and then add them to the oil.

Cook everything for a few seconds till the flavours infuse beautifully.

Now add the ground mix and combine well.

Add the garlic & ginger paste, turmeric powder, chilli powder and salt.

Combine well and cook for a minute or so.

Add about 1 cup of water and combine well.

Cover and let it gently cook until the oil separates.

Add the pieces of chicken and combine well.

Toss in about 80% of the fried onions.

Combine well.

Cover and cook for about 5 minutes.

Now add the milk, mix well, cover and cook for about 10 minutes.

When done, if you feel the gravy is too thick, add more water or milk and mix until you get the desired consistency.

Garnish with the balance fried onions before serving.

This Chicken Korma tastes great with rotis, chapattis, naans and parathas. It even goes perfect with some jeera rice or simple steamed basmati rice.

Enjoy!

PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!

XOXO, Jovanka