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Ghee Rice And Chicken Korma Recipe

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Easy Chicken Korma Nicky's Kitchen Sanctuary
Easy Chicken Korma Nicky's Kitchen Sanctuary from www.kitchensanctuary.com

Description

Ghee rice and chicken korma is a classic Indian dish that is perfect for special occasions and family gatherings. The dish is made up of fluffy and fragrant rice cooked in aromatic ghee and served alongside a rich and creamy chicken korma. This recipe is easy to follow and is sure to impress your guests.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

For the Ghee Rice:

  • 2 cups basmati rice
  • 4 cups water
  • 1/4 cup ghee
  • 2 bay leaves
  • 2 cloves
  • 2 cardamom pods
  • 1 cinnamon stick
  • Salt, to taste

For the Chicken Korma:

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 cup plain yogurt
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper, to taste

Equipment

  • Large pot with lid
  • Frying pan
  • Mixing bowl
  • Wooden spoon
  • Measuring cups and spoons

Method

For the Ghee Rice:

1. Rinse the rice with cold water until the water runs clear. Drain and set aside. 2. In a large pot, heat the ghee over medium heat. Add the bay leaves, cloves, cardamom pods, and cinnamon stick, and cook for 1 minute, or until fragrant. 3. Add the rice to the pot and stir to coat with the ghee and spices. 4. Add the water and salt to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. 5. Cook the rice for 15-20 minutes, or until all the water is absorbed and the rice is tender. 6. Remove the pot from the heat and let the rice sit for 5 minutes before fluffing with a fork.

For the Chicken Korma:

1. Heat 1 tablespoon of ghee in a frying pan over medium-high heat. 2. Add the onion, garlic, and ginger to the pan and cook for 3-4 minutes, or until the onion is soft and translucent. 3. Add the chicken to the pan and cook for 5-6 minutes, or until browned on all sides. 4. Add the garam masala, turmeric, cumin, and coriander to the pan and stir to combine. 5. Add the yogurt and heavy cream to the pan and stir to combine. Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened. 6. Season the korma with salt and pepper, to taste. 7. Garnish the korma with chopped cilantro before serving.

Notes

This recipe can easily be doubled to serve a larger crowd. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains:
  • Calories: 481
  • Protein: 23g
  • Fat: 23g
  • Carbohydrates: 47g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 204mg

Recipe Tips

  • For a spicier korma, add a diced chili pepper or 1/2 teaspoon of cayenne pepper to the spice mixture.
  • Cook the rice and korma at the same time to save time in the kitchen.
  • Use high-quality ghee and spices for the best flavor.
  • Serve the ghee rice and chicken korma with naan bread or pappadums for a complete meal.

Enjoy this delicious ghee rice and chicken korma recipe at your next dinner party or family gathering. It's sure to be a hit!


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