This Eid, treat your loved ones to my Mama's special Zafrani Chicken Korma, made with Alamgeer Foods Bassar Curry Masala and the rich flavors of saffron and cashew paste for a mouthwatering dish.
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
- For the Chicken Korma:
1 kg chicken (cut into pieces)
3 tbsp ghee (clarified butter)
4 tbsp yogurt
1/3 cup double cream
1-2 tbsp kewra water (a fragrant floral essence)
Few saffron strands soaked in 3 tbsp hot water or 3 ice cubes
- Whole Spices:
1 tsp cumin seeds
4-5 cardamom pods
4-5 cloves pods
1 small stick of cinnamon
3 small pieces of mace
- Ground Spices:
2 tsp pink salt (or to taste)
1 tsp turmeric powder
1 tsp pepper powder
1 tsp cumin powder
1 tbsp Bassar curry powder (use Alamgeer Foods' Bassar Curry Masala for the authentic flavor)
- For the Cashew Paste:
3 large onions (fried until golden)
1/3 cup grated coconut
1/3 cup soaked cashews
1/2 cup double cream
Directions
- Prepare the Cashew Paste:
Soak the cashews in hot water for about an hour to soften them.
Fry the onions in ghee until golden brown and set them aside to cool.
In a blender, combine the grated coconut, double cream, soaked cashews, and fried onions. Blend until you get a smooth, fine paste. - Cook the Chicken Korma:
Heat ghee in a pan over medium heat. Add the whole spices: cumin seeds, cardamom, cloves, cinnamon stick, and mace. Let them sizzle for a few seconds.
Add the chicken pieces to the pan and sauté for 2 minutes, stirring occasionally.
Sprinkle in the pink salt, turmeric powder, pepper powder, cumin powder, and Bassar curry powder. Stir and cook the chicken in the spices until the oil separates from the mixture (about 5-7 minutes). - Add the Yoghurt:
Add the yogurt to the pan and mix well. Let it cook for 5 minutes, allowing the flavors to blend. - dd the Cashew Paste:
Add the prepared cashew paste to the chicken mixture along with 1 and 1/2 cups of water. Stir it all together and cover the pan.
Let it simmer for 5 more minutes. - Finish the Korma:
Finally, add the double cream, saffron water (made by soaking saffron in hot water), and kewra water. Stir to combine.
Let the korma simmer for another 2 minutes, then remove from heat. - Serve:
Serve the Zafrani Chicken Korma hot, garnished with fresh coriander leaves and paired with naan or steamed rice.
Recipe Video
Notes
- Tips:
1. For a richer flavor, you can garnish the korma with slivers of fried almonds or cashews before serving.
2. Adjust the level of heat by varying the amount of pepper powder or adding green chilies according to your preference.
