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Cultural Cooking: Chicken Korma with Aloo from India

This recipe is commonly used in every household when chicken is being served. I grew up with this chicken dish. Every household has a minor variation in this recipe which is peculiar to their family.

Cultural Cooking: Chicken Korma with Aloo from India

Recipe Title: Chicken Korma with Aloo (Potatoes)

Submitted by: Jyoti Mukharji

PTPI Affiliation: Friend of PTPI

Recipe Description: This recipe is commonly used in every household when chicken is being served. I grew up with this chicken dish. Every household has a minor variation in this recipe which is peculiar to their family.

Servings: 6-8

Preparation Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

Note: Remember to pay attention to the unit of measurement used. Check conversions online or click here for a quick guide to U.S. and metric conversions. 

1.5 pounds chicken thighs, fat trimmed

4 skinless chicken legs

2 large potatoes, quartered as desired

A little more than 1/2 cup canola oil

2 bay leaves

1 cinnamon stick

4 green cardamoms

4 cloves

6 crushed black peppercorns

2 medium onions, finely chopped

4 cloves of garlic, grated

1.5 inch piece of ginger, grated

1 8 ounce can tomato sauce

1/4 teaspoon turmeric

Salt to taste

Cayenne pepper (ground) to taste

1/2 cup plain, non-fat or low-fat yoghurt, beaten

For garnish: 

1/4 teaspoon garam masala

1 tablespoon cilantro
 
Cultural-Cooking-India2.jpg
Chicken Korma with Aloo (Potatoes) 

Recipe Steps:

1. Heat the oil in a deep pan on medium. Add bay leaves, cinnamon stick, cardamoms, cloves, and black peppercorns.

2. After a minute or so, add chopped onion and potatoes. Saute until onions are light brown.

3. Add tomato sauce, ginger, garlic, and turmeric, and saute for a few minutes until the oil separates out of the sauce.

4. Add the chicken, salt, and pepper, and saute until the chicken changes color (roughly 10 minutes).

5. Cover and cook on low-heat for 10 minutes, or until the potatoes and chicken are done.

6. Add the yoghurt, mix well, cover, and turn off the flame.

7. Serve hot and garnish with garam masala and cilantro. Can be served with rice or Indian flat-bread.

If you would like to contribute to our series, Cultural Cooking, please complete the recipe submission form and email photographs to intern1@ptpi.org.
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