hi foodtubers i’m malacca basu and i
cook quick and authentic Indian recipes
and really new to this channel I’m super
excited to be here and I’m going to make
a classic chicken korma that you can
whizz up in just a jiffy if you like the
sound of that give us a thumbs up we’ll
hear now let’s get on with the recipe
whack the flame up to high and then add
four tablespoons of vegetable oil slice
finely to medium to large onions now I’m
going to puree some ginger and garlic
and the quickest way to do this is to
just mince it in a little hand blender
or if you don’t have a hand blender just
use like a microplane grater or
something but got two tablespoons of
water in here look at that and this is
also why I never use a pestle and mortar
because life’s too short to be smashing
things up in a pestle and mortar with
the heat whack top and the oil sort of
getting hotter and hotter the first
thing we’re going to do is sizzle our
spices so you’ve got about an inch stick
of cinnamon six green cardamoms and six
cloves and we’re going to drop them in
the hot oil the whole spices literally
just sizzle up for seconds we’re going
to drop in our sliced onions and listen
to that sizzling action what I’m also
going to do along with putting the
onions in the pan I’m going to add a
little half a teaspoon of stalled
because what that does is helps the
onions golden caramelized quicker and
beautifully Carol eyes onions are
absolutely get a heart of a classic and
solidly good corner don’t rush this bit
it will take a good fifteen minutes or
so for the magic to happen well ten
minutes in you need to add the ginger
and the garlic
I’m going to go in with half a teaspoon
of turmeric 2 teaspoons of coriander
powder the main sort of spice powder
that goes in here and then about half a
teaspoon of chili powder now there is a
misconception that corners need to be
really really mild and weak well
actually I quite like having a bit of
cake in a couple of minutes when the
spice powders are well integrated into
the rest of the masala we’re going to go
in with our chicken on the bone horns
add a fantastic depth to the curry if
you’re in a massive massive rush by all
means use boneless cubed chicken thighs
but never ever ever chicken breast
because chicken breast is practically
impenetrable to spices you want to stir
this for a good five minutes or so
making sure all the masalas get
beautifully coated we’re going to take
the pan off the heat and go in with our
Greek yogurt I’m going to put Greek
yogurt illness because Greek yogurt is
brilliant for cooking with about 4
tablespoons of that are going in now I
want to stir it in really nicely when
that’s done stick it back on the flame
lower the flame to about a medium and
then add about 4 to 5 tablespoons of
water whatever you need warm water
ideally so it doesn’t slow down the
cooking then give it another good stir
I’m going to stick the lid on now and
keep cooking this in its own juices and
yogurt and that delicious curry base for
about 20 minutes now this is not a very
good time to turn the telly on you have
to keep an eye on it so slip off for a
bit if you have to but come back and
keep taking the lid off I’m giving it a
good stir now in the north of India we
make chicken korma with yogurt in the
south of India we make it with coconut
milk the unifying factor however is the
addition of nuts now you could use
almonds or cashew nuts but frankly I
prefer cashew nuts because you don’t
actually have to skin them so the
chicken korma has been cooking for about
20 minutes now we’re going to add some
cashew cream now it’s
not as complicated as it sounds I’ve
just whizzed up in a little hand blender
about 20 cashew nuts with 2 spoons of
yogurt a little bit of warm water and it
turns into this really really beautiful
creamy cashew paste spoon left into the
chicken curry and then stir it all
together you want it to be beautifully
evenly mixed up with the chicken pieces
and you’ll see your core must slowly
turning a paler shade and it smells
absolutely divine just really rich and
creamy and all those spices are slowly
begin to come through that the paste and
the masala at the bottom now I bring the
heat right down to a minimum when you’re
doing this so you’re not actually
cooking you’re just confusing the cashew
cream through that amazing masala and
base that is your curry sprinkle over
about you know just a little more than a
pinch of garam masala and finally and
this really is finally I promise you
just add about half a teaspoon of salt
to finish off your dish and there you
have it now we’re ready to serve so
there you have it a creamy rich
delicious chicken korma now people think
that chicken korma is best serve with
rice and actually it doesn’t have a
whole lot of sauce so I love scooping it
up with ready pieces of rotate’ bought
from the nearest shop mmm enjoy that
chicken is just falling off the bone and
you can really taste the cashew cream
coming through so if you liked watching
me please leave a like and don’t forget
to subscribe if you haven’t already
remember it’s free bye
you
cook quick and authentic Indian recipes
and really new to this channel I’m super
excited to be here and I’m going to make
a classic chicken korma that you can
whizz up in just a jiffy if you like the
sound of that give us a thumbs up we’ll
hear now let’s get on with the recipe
whack the flame up to high and then add
four tablespoons of vegetable oil slice
finely to medium to large onions now I’m
going to puree some ginger and garlic
and the quickest way to do this is to
just mince it in a little hand blender
or if you don’t have a hand blender just
use like a microplane grater or
something but got two tablespoons of
water in here look at that and this is
also why I never use a pestle and mortar
because life’s too short to be smashing
things up in a pestle and mortar with
the heat whack top and the oil sort of
getting hotter and hotter the first
thing we’re going to do is sizzle our
spices so you’ve got about an inch stick
of cinnamon six green cardamoms and six
cloves and we’re going to drop them in
the hot oil the whole spices literally
just sizzle up for seconds we’re going
to drop in our sliced onions and listen
to that sizzling action what I’m also
going to do along with putting the
onions in the pan I’m going to add a
little half a teaspoon of stalled
because what that does is helps the
onions golden caramelized quicker and
beautifully Carol eyes onions are
absolutely get a heart of a classic and
solidly good corner don’t rush this bit
it will take a good fifteen minutes or
so for the magic to happen well ten
minutes in you need to add the ginger
and the garlic
I’m going to go in with half a teaspoon
of turmeric 2 teaspoons of coriander
powder the main sort of spice powder
that goes in here and then about half a
teaspoon of chili powder now there is a
misconception that corners need to be
really really mild and weak well
actually I quite like having a bit of
cake in a couple of minutes when the
spice powders are well integrated into
the rest of the masala we’re going to go
in with our chicken on the bone horns
add a fantastic depth to the curry if
you’re in a massive massive rush by all
means use boneless cubed chicken thighs
but never ever ever chicken breast
because chicken breast is practically
impenetrable to spices you want to stir
this for a good five minutes or so
making sure all the masalas get
beautifully coated we’re going to take
the pan off the heat and go in with our
Greek yogurt I’m going to put Greek
yogurt illness because Greek yogurt is
brilliant for cooking with about 4
tablespoons of that are going in now I
want to stir it in really nicely when
that’s done stick it back on the flame
lower the flame to about a medium and
then add about 4 to 5 tablespoons of
water whatever you need warm water
ideally so it doesn’t slow down the
cooking then give it another good stir
I’m going to stick the lid on now and
keep cooking this in its own juices and
yogurt and that delicious curry base for
about 20 minutes now this is not a very
good time to turn the telly on you have
to keep an eye on it so slip off for a
bit if you have to but come back and
keep taking the lid off I’m giving it a
good stir now in the north of India we
make chicken korma with yogurt in the
south of India we make it with coconut
milk the unifying factor however is the
addition of nuts now you could use
almonds or cashew nuts but frankly I
prefer cashew nuts because you don’t
actually have to skin them so the
chicken korma has been cooking for about
20 minutes now we’re going to add some
cashew cream now it’s
not as complicated as it sounds I’ve
just whizzed up in a little hand blender
about 20 cashew nuts with 2 spoons of
yogurt a little bit of warm water and it
turns into this really really beautiful
creamy cashew paste spoon left into the
chicken curry and then stir it all
together you want it to be beautifully
evenly mixed up with the chicken pieces
and you’ll see your core must slowly
turning a paler shade and it smells
absolutely divine just really rich and
creamy and all those spices are slowly
begin to come through that the paste and
the masala at the bottom now I bring the
heat right down to a minimum when you’re
doing this so you’re not actually
cooking you’re just confusing the cashew
cream through that amazing masala and
base that is your curry sprinkle over
about you know just a little more than a
pinch of garam masala and finally and
this really is finally I promise you
just add about half a teaspoon of salt
to finish off your dish and there you
have it now we’re ready to serve so
there you have it a creamy rich
delicious chicken korma now people think
that chicken korma is best serve with
rice and actually it doesn’t have a
whole lot of sauce so I love scooping it
up with ready pieces of rotate’ bought
from the nearest shop mmm enjoy that
chicken is just falling off the bone and
you can really taste the cashew cream
coming through so if you liked watching
me please leave a like and don’t forget
to subscribe if you haven’t already
remember it’s free bye
you
Please follow and like us: