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KETO CHICKEN KORMA
4 tablespoons of ghee
1 thinly sliced red onion
4 oz. of Greek yogurt
3 whole cloves
1 bay leaf
1 cinnamon stick
1 star anise
3 green cardamom pods
8 whole black peppercorns
15 oz. of skinless chicken thighs or chicken drumsticks as preferred
1 teaspoon of ginger garlic paste
1/2 teaspoon of turmeric
1 teaspoon of Kashmiri red chili powder
1 teaspoon of ground coriander seed
1/2 teaspoon of garam masala seasoning
1 teaspoon of ground cumin
Salt as a seasoning to taste
An adequate amount of fresh cilantro, for garnish
Place a large saucepan over medium and add the ghee.
Once the ghee is hot, add in the onions and deep-fry until it becomes golden brown in color.
Once cooked, take the onions out of the heat and place in a blender or a food processor and blend to attain a creamy paste.
Place the saucepan over medium heat and add in the rest of the ghee.
Once hot, add in other ingredients like the cloves, bay leaf, cinnamon stick, star anise, green cardamom pods, and black peppercorns then fry for about thirty seconds.
Next, add in the chicken, salt for taste, and ginger garlic paste then stir properly to combine.
Fry for an additional two minutes.
Add in other ingredients like the turmeric, red chili powder, coriander powder, garam masala, and cumin powder then combine with a cooking spoon or spatula and fry for about two minutes.
Add in the fried onion yogurt paste to the pan and combine properly.
Add a little amount of water, cover and cook for an additional ten to fifteen minutes until the chicken is properly cooked.
Take out of the heat, serve in clean serving plates and add fresh cilantro as garnish.
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