indian takeaway

A rich and creamy chicken korma with lots of flavour. All cooked in one pan with no marinading required, it&#039;s ready in less than 30 minutes!

Chicken Korma

ghee oil

onion

chicken breasts ((approx. 525 grams/1.1lbs), chopped into bite-size chunks)

garlic (peeled and minced)

tsp minced ginger

tsp cumin

tsp coriander

tsp garam masala

turmeric

salt

¼ tsp white pepper

tomato puree

120 ml (½ cup) full-fat plain/natural yogurt

120 ml (½ cup) coconut cream (*see note)

tbsp almonds

tbsp sugar

60 ml (4 tbsp) double (heavy) Cream

tbsp coriander (cilantro)

rice

Heat the ghee in a large frying pan over a medium heat, until hot.

Add the onion and cook for 5 minutes, stirring often, until softened.

Add the chicken breasts and cook for 5 minutes, stirring occasionally, until the chicken is sealed.

Add the 2 cloves of minced garlic, 2 tsp of minced ginger, 1 tsp cumin, 1 1/2 tsp ground coriander, 1 1/2 tsp garam masala, 1/2 tsp chilli powder, 1/2 tsp turmeric, 1/4 tsp salt, 1/4 tsp white pepper and 2 tbsp tomato puree.

Cook for 2 minutes, stirring, until the chicken is coated.

Add the 120ml (1/2 cup) yogurt, 120ml (1/2 cup) coconut cream, 2 tbsp ground almonds and 1 tbsp sugar.

Stir everything together, bring to a gentle boil, then simmer for 6-8 minutes, until the chicken is cooked through.

Stir in the 60ml (4 tbap) double (heavy) cream and turn off the heat.

Serve the korma topped with fresh coriander (cilantro).

Serve with rice and/or chapati.

https://www.youtube.com/watch?v=g0x5Kb05gNk

My version of a chicken korma is a rich and creamy mild chicken curry with lots of flavour, made with coconut cream, yogurt and a small amount of ground almonds. Perfect for kids and adults to enjoy.

It's all cooked in one pan with no marinading required and it's ready in less than 30 minutes!

Free printable recipe is available on our site: https://www.kitchensanctuary.com/chicken-korma/

Ingredients for this delicious Chicken Korma:
• 2 tbsp ghee or sunflower oil
• 1 onion, peeled and finely chopped
• 3 chicken breasts (approx. 525g/1.1lbs), chopped into bite-size chunks
• 2 cloves garlic, peeled and minced
• 2 tsp minced ginger
• 1 tsp ground cumin
• 1.5 tsp ground coriander
• 1.5 tsp garam masala
• ½ tsp mild chilli powder 
• ½ tsp turmeric
• ¼ tsp salt
• ¼ tsp white pepper
• 2 tbsp tomato puree
• 120ml (½ cup) full-fat plain yogurt
• 120ml (½ cup) coconut cream
• 2 tbsp ground almonds
• 1 tbsp sugar
• 60ml (4 tbsp) Double (Heavy) Cream

To Serve:
• 2 tbsp freshly chopped coriander (cilantro)
• Boiled rice and/or chapati

Instructions:
1. Heat the ghee in a large frying pan over a medium heat, until hot.

2. Add the onion and cook for 5 minutes, stirring often, until softened.

3. Add the chicken breasts and cook for 5 minutes, stirring occasionally, until the chicken is sealed.

4. Add the garlic, ginger, cumin, ground coriander, garam masala, chilli powder, turmeric, salt, white pepper and tomato puree. 

5. Cook for 2 minutes, stirring, until the chicken is coated.

6. Add the yogurt, coconut cream, ground almonds and sugar. 

7. Stir everything together, bring to a gentle boil, then simmer for 6-8 minutes, until the chicken is cooked through.

8. Stir in the Double (Heavy) Cream and turn off the heat.

9. Serve the Korma topped with fresh coriander (cilantro).

10. Serve with rice and/or chapati.

#CookingShow #Fakeaway #Curry

Adding ghee to pan

softening onion in pan

sealing chicken in pan

Adding spices and tomato puree to pan

Stirring the chicken and spices

Adding yogurt, coconut cream, almonds and sugar to pan

Stirring sauce together

Stirring in cream

sprinkling on coriander

My super simple Chicken Korma recipe, ready in less than 30 minutes!

Tender chicken in a richly spiced sauce, layered up with fragrant, flavour-packed rice and topped with saffron and thinly sliced fried onion.

Chicken Biryani Recipe

575 g (1 1/4 lbs) chicken thigh

180 ml (3/4 cup) natural yoghurt (full fat)

vegetable oil

garlic (minced)

tbsp minced ginger

tsp asafoetida (*(affiliate link) see note below)

½ tsp ground fenugreek

cinnamon

cardamom pods

green chillies (roughly chopped)

¼ tsp salt

lemon juice

water

tsp salt

cloves

cumin seeds

bay leaves

450 g 2 ¼ cups white basmati rice

onions

tbsp mint leaves

saffron

tbsp milk

tbsp ghee (melted (or use unsalted butter))

almonds

Natural Yogurt

coriander (cilantro)

Place the chicken in a bowl with the all of the marinade ingredients.

Stir together to coat, then cover and place in the refrigerator for at least 2 hours or up to overnight.

For the rice, heat the water in a saucepan along with the salt, cloves, cumin seeds, bay leaves and cardamom pods until boiling.

Add the rice, stir once, bring back to the boil and simmer (no lid) for 5 minutes.

Drain the rice in a sieve.

Now make the fried onions. Heat the 4 tbsp oil over a medium heat in a large cast iron pan.

Add the sliced onions, and cook for around 10-15 minutes, stirring occasionally, until dark brown. Be careful not to burn them, as they will taste bitter. Note - we&#039;re going to be using the same cast iron pan to cook the biryani, so if you&#039;re worried the onions are catching on the pan (which may effect the taste of the biryani), you can fry them in a separate frying pan if you prefer.

Scoop the onions out of the pan using a slotted spoon and place in a bowl for later.

Now take the marinated chicken out of the refrigerator and add to the pan with the oil from the onions. Stir in 3 tbsp of water.

Cook over a medium heat for 2-3 minutes, stirring a couple of times, to just very lightly seal the chicken.

Now place the 3 tbsp of chopped coriander (cilantro) and 1 tbsp of chopped mint on top of the chicken.

Next spoon the rice on top of the chicken and flatten it out slightly.

Mix together the saffron and milk and let it sit for a minute, then drizzle the mixture over the rice, followed by the melted ghee.

Spoon on the fried onions and toasted almonds.

Place a lid on the pan, but allow just a tiny gap.

As soon as you see steam coming from the gap, place the lid on fully and turn the heat down to low and cook for 20 minutes, then turn off the heat and allow to rest for 10 minutes.

Top with a little more fresh coriander if desired and serve.

https://www.youtube.com/watch?v=YyCndlMXo7w

Tender chicken in a richly spiced sauce, layered up with fragrant, flavour-packed rice and topped with saffron and thinly sliced fried onion.  This Chicken Biryani is one of those special dishes that gets passed down through generations. Second helpings are a must!

Free Printable recipe here: https://www.kitchensanctuary.com/chicken-biryani/

Ingredients for the Chicken Biryani:
• 575g chicken thigh fillets, chopped in half
• ¾ cup natural yoghurt (full fat)
• 2 tbsp vegetable oil 
• 4 cloves garlic, minced
• 1 tbsp minced ginger
• 2 tbsp tomato puree
• ¼ tsp asafoetida (optional)
• ½ tsp turmeric
• 2 tsp garam masala
• ½ tsp ground fenugreek
• 2 tsp ground coriander
• 1 tsp cumin
• ¼ tsp cinnamon
• 3 cardamom pods
• 2 tsp mild chilli powder (go for medium or hot if you like it really spicy)
• 2 mild green chillies, roughly chopped
• 1 ¼ tsp salt
• 1 tbsp fresh lemon juice

Par-boiled rice:
• 1.5 litres water
• 2 tsp salt
• 5 cloves
• 1 tsp cumin seeds
• 3 bay leaves
• 2 cardamom pods
• 450g (2 ¼ cups) white basmati rice

Fried onions:
• 4 tbsp vegetable oil
• 2 onions, peeled and sliced

Also:
• 3 tbsp freshly chopped coriander (cilantro) (plus 1 tbsp more for serving if desired)
• 1 tbsp freshly chopped mint leaves
• 1 tsp saffron threads
• 3 tbsp milk
• 3 tbsp ghee, melted (or use unsalted butter)
• 2 tbsp toasted flaked almonds 

#Fakeaway #Indian #CookingShow

Top 2 indian takeaway recipes from across the web

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Chicken Korma

Chicken Biryani Recipe

Top 2 indian takeaway recipes from across the web

The most viewed indian takeaway recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Korma

Chicken Biryani Recipe

The most viewed indian takeaway recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine