Baked Chicken Korma

Curries need not necessarily be stirred in a pot or have loads of cream and ghee for them to taste good. They taste great even when baked as in this recipe that has no cream and is virtually oil free, yet bursting with rich flavours.

Ingredients:

¾ C Yogurt (I used low fat)
6 pieces (600 grams) Chicken Thighs, skinless & on bones
1½ tbsp Lemon Juice
¾ C sliced Onions
2 tbsp Oil or Ghee
3 Green Chillies
¼ C chopped Fresh Cilantro (Coriander)
1 tsp Ginger Paste
1 tsp Garlic Paste
½ tsp Garam Masala (adjust the amount accordingly to the strength of the masala)
½ tsp Chilli Powder (adjust to taste)
2 tsp Coriander Powder
Salt to taste (I had used ¾ tsp)
1 ½ tbsp Almond meal (Almond powder)
A few strands Saffron
1/3 C + 2 tbsp warm Milk

Full recipe: Baked Chicken Korma

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