Chicken Korma Recipe

Introduction:
Chicken Korma is a delicious and aromatic Indian dish made with succulent chicken pieces cooked in a rich, creamy gravy. The flavors of various spices, combined with yogurt and cream, create a creamy and flavorful sauce that pairs perfectly with rice or naan bread. In this recipe, we will guide you through the step-by-step process of preparing Chicken Korma.

Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 4-6

Ingredients:

1.5 kg (3.3 lbs) chicken, cut into pieces
2 large onions, finely chopped
4 cloves of garlic, minced
1-inch piece of ginger, grated
2 green chilies, slit lengthwise (optional)
4 tablespoons vegetable oil
2 bay leaves
4 green cardamom pods
4 cloves
2-inch cinnamon stick
1 teaspoon cumin seeds
1 cup plain yogurt, whisked
1 cup heavy cream
1 teaspoon turmeric powder
2 teaspoons Kashmiri chili powder (or paprika)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
Salt, to taste
Fresh cilantro leaves, for garnish
Step 1: Marinate the chicken

In a large bowl, combine the chicken pieces with yogurt, ginger, garlic, half of the turmeric powder, half of the Kashmiri chili powder, and salt.
Mix well, ensuring the chicken is evenly coated with the marinade.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse.
Step 2: Prepare the spice blend

Heat a large, deep pan or Dutch oven over medium heat and add the vegetable oil.
Add the bay leaves, green cardamom pods, cloves, cinnamon stick, and cumin seeds to the hot oil.
Sauté for a minute until the spices release their aromas and become fragrant.
Step 3: Sauté the onions

Add the finely chopped onions to the pan and cook until they turn golden brown.
Stir occasionally to ensure the onions cook evenly.
Step 4: Cook the chicken

Once the onions are golden brown, add the marinated chicken pieces to the pan, along with any remaining marinade.
Increase the heat to medium-high and cook for about 10 minutes, stirring occasionally, until the chicken is lightly browned.
Step 5: Add spices and simmer

Reduce the heat to medium-low and add the remaining turmeric powder, Kashmiri chili powder, ground coriander, ground cumin, and salt.
Stir well to coat the chicken evenly with the spices.
Cover the pan and let the chicken cook for about 15 minutes, stirring occasionally to prevent sticking.
Step 6: Add cream and finish cooking

After 15 minutes, remove the lid and pour in the heavy cream.
Stir well and cook for an additional 10-15 minutes, or until the chicken is tender and fully cooked.
Adjust the seasoning according to your taste preferences.
Step 7: Garnish and serve

Once the chicken is cooked, remove the pan from the heat.
Garnish with fresh cilantro leaves for added freshness and flavor.
Serve the Chicken Korma hot with steamed basmati rice, naan bread, or roti.
Enjoy your homemade Chicken Korma, a delightful dish packed with the flavors of Indian spices and creamy goodness.

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Kerala Porotta Recipe

Introduction:
Kerala Porotta, also known as Malabar Paratha, is a popular Indian bread originating from the state of Kerala. It is a flaky, layered, and slightly crispy bread that pairs perfectly with curries or can be enjoyed on its own. In this recipe, we will guide you through the step-by-step process of making authentic Kerala Porotta.

Preparation time: 20 minutes
Resting time: 2 hours
Cooking time: 20 minutes
Serves: 4-6

Ingredients:

2 cups all-purpose flour (maida)
1 teaspoon sugar
1 teaspoon salt
2 tablespoons ghee (clarified butter), melted
3/4 cup lukewarm water
Vegetable oil, for frying
Step 1: Prepare the dough

In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
Make a well in the center and pour in the melted ghee.
Gradually add lukewarm water and mix the ingredients with a spoon or your hands.
Knead the dough until it becomes smooth and elastic, about 8-10 minutes.
Cover the dough with a damp cloth and let it rest for 2 hours to allow gluten to develop.
Step 2: Divide and shape the dough

After resting, uncover the dough and divide it into small lime-sized balls.
Take one ball and roll it between your palms to make it smooth.
Flatten the ball slightly with your hands and dust it with flour.
Step 3: Roll out the Porotta

Place the dusted ball on a clean, flat surface and begin rolling it out into a thin circle using a rolling pin.
Brush the rolled dough with ghee and sprinkle some flour over it.
Starting from one end, make pleats by folding the dough in an accordion-like pattern.
Roll the pleated dough tightly into a spiral shape, like a Swiss roll.
Repeat this process with the remaining dough balls.
Step 4: Rest the rolled dough

Place the rolled dough spirals on a plate and cover them with a damp cloth.
Let them rest for about 15-20 minutes. This helps the layers to set and makes the Porottas flaky.
Step 5: Roll out the Porottas

Take one of the rested spirals and gently flatten it with your hands.
Dust it with flour and roll it out into a circular shape again, this time slightly thicker than before.
Repeat this process with all the spirals, stacking them on top of each other, separated by parchment paper or cling wrap to prevent sticking.
Step 6: Cook the Porottas

Heat a griddle or a flat pan over medium heat.
Once the griddle is hot, place a rolled Porotta on it and cook for about 1-2 minutes, or until you see bubbles forming on the surface.
Flip the Porotta and drizzle some oil or ghee around the edges.
Cook for another 1-2 minutes, pressing gently with a spatula, until both sides are golden brown and crispy.
Remove the cooked Porotta from the griddle and keep it warm.
Repeat the process with the remaining rolled Porottas.
Step 7: Serve the Kerala Porottas

Serve the hot and flaky Kerala Porottas with your favorite curries or enjoy them on their own.
They pair exceptionally well with chicken curry, beef curry, or vegetable stew.
Serve them fresh off the griddle for the best taste and texture.
Enjoy the delicious and flaky Kerala Porottas, a popular bread from the coastal region of Kerala.