Saffron Chicken Korma Food

SAFFRON CHICKEN KORMA

Steps:

• Combine the yogurt with the garlic and ginger pastes in a large bowl or casserole dish. Add the chicken thighs, then spoon over the marinade, making sure that the chicken is totally covered. Cover and chill for 30 mins. Gently warm the milk in a pan. Don't let it boil; it should only be tepid as you do not want to scald the saffron. Touch the surface of the milk to check the temperature, then when the milk is tepid, take off the heat, add the saffron strands and leave to infuse.
• In a deep pan or wok that has a lid, heat the vegetable oil over a medium-high heat. Add the onions to the pan and fry gently, stirring occasionally, until golden brown and caramelised, about 10-15 mins. Using a slotted spoon, remove the onions from the pan, leaving as much of the oil in the pan as possible, and place on a plate to drain. Spread the onion rings across the plate so they crisp as they cool.
• Add the whole garam masala to the pan with the oil in. After a few seconds, add the ground coriander and continue to cook, stirring. After 1 min, add the marinated chicken to the pan along with the marinade from the container. Keeping the heat on medium-high, continue stirring gently. After 5 mins, or when the oil separates from the yogurt and comes to the surface, add the chilli powder and 1 tsp salt. Lower the heat, cover the pan with the lid and simmer gently for 35 mins. The chicken is ready when the edges have softened and are slightly curled.
• Remove the pan from the heat. Add the saffron-infused milk, ground almonds and sugar. Stir the chicken gently to avoid breaking it up.
• Before serving, taste to check the seasoning and adjust as necessary. Garnish with the flaked almonds and the fried onions.

SAFFRON CHICKEN KORMA

Steps:

• Clean and prepare chicken by removing excess fat.
• Blend ginger and garlic pastes, nuts, and water until smooth.
• Heat ghee.
• Fry onions and then add cardamom, cloves, cinnamon, coriander powder, jeera powder, chili powder, garam masala and cumin seeds.
• Fry untill they darken and sputter.
• Add cashew-garlic mixture prepared previously and let cook for 5-6 minutes.
• Now add chicken, mixing to ensure it is coated properly with spices.
• Reduce heat, add salt, and allow to cook for 20-25 minutes.
• Beat the yoghurt and add in small amounts while cooking on medium heat.
• When chicken is tender and well-cooked, stir in cream, saffron and cilantro (hint: warm cream till tepid and dissolve saffron in it first, then pour).
• Allow to simmer for a further 5-8 minutes.
• Goes well with basmati rice.

CHICKEN KORMA II

Steps:

• Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
• Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
• Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
• Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

CHICKEN KORMA

Steps:

• In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft. Cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.
• Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.
• Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.