07/08/2024
Chicken Korma in cooker with potatoes (aalo) is a rich, flavorful dish that combines tender chicken and potatoes in a creamy, spiced sauce. Here’s a recipe you can try at home:Ingredients:For the Marinade:1 kg chicken, cut into pieces1 cup yogurt1 tbsp ginger paste1 tbsp garlic paste1 tsp turmeric powder1 tsp red chili powderSalt to tasteFor the Korma:3-4 medium potatoes, peeled and cut into chunks2 large onions, finely sliced2-3 green chilies, slit1/4 cup cooking oil or ghee1 cup tomato puree (optional)1/2 cup heavy cream or coconut milk2-3 tbsp almond or cashew paste (optional)1 tsp garam masalaFresh coriander leaves for garnishSpices:1 tsp cumin seeds4-5 green cardamom pods2-3 cloves1-inch cinnamon stick1-2 bay leaves1 tsp coriander powder1 tsp cumin powder1 tsp turmeric powder1 tsp red chili powderSalt to tasteInstructions:Marinate the Chicken:In a large bowl, combine the yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, and salt.Add the chicken pieces and mix well. Cover and refrigerate for at least 1 hour, preferably overnight.Prepare the Korma:Heat oil or ghee in a large pot over medium heat.Add the cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaves. Sauté until fragrant.Add the finely sliced onions and cook until golden brown.Add the green chilies and sauté for another minute.Cooking the Chicken:Add the marinated chicken pieces to the pot, stirring well to coat the chicken with the spices and onions.Cook until the chicken is browned on all sides.Adding Potatoes and Tomatoes:Add the potato chunks to the pot, stirring well.If using tomato puree, add it now and cook for a few minutes until the tomatoes are well incorporated.Simmering the Korma:Add the coriander powder, cumin powder, turmeric powder, red chili powder, and Pour in enough water to cover the chicken and potatoes. Bring to a boil, then reduce the heat to low, cover, and simmer until the chicken and potatoes are cooked through and tender (about 25-30 minutes).Final Touches:Stir in the heavy cream or coconut milk and the almond or cashew paste if using. Cook for an additional 5 minutes until the sauce is creamy and well blended.Sprinkle with garam masala and stir well.Garnish and Serve:Garnish with fresh coriander leaves.Serve hot with naan, roti, or steamed rice.Enjoy your delicious Chicken Korma Aalo!
