A unique take on the classic korma. Tender chicken pieces are simmered in a creamy, mildly sweet, and tangy gravy made from yogurt, cashews, and peanuts. A delightful Gujarati twist that's rich yet balanced, perfect with rotis.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
410cal
34gprotein
16gcarbs
Ingredients
500 g Chicken (Boneless, cut into 1.5-inch pieces)
0.5 cup Curd (Whisked until smooth)
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
0.25 cup Cashews (Soaked in hot water for 15 minutes)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Gujarati Chicken Korma, Rotli and Onion Salad
Creamy, aromatic Gujarati Chicken Korma with soft Rotli. A protein-packed comfort food, mom's recipe style!
This gujarati dish is perfect for dinner. With 737.1999999999999 calories and 42.92g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
3 pcs Cloves
2 pcs Green Cardamom (Lightly crushed)
1 pcs Onion (Medium, finely chopped)
2 pcs Green Chili (Slit lengthwise)
1.5 tsp Coriander-Cumin Powder
0.5 tsp Kashmiri Red Chili Powder (For color)
0.5 tsp Garam Masala
1 tbsp Jaggery (Grated)
1 tsp Salt (Divided)
1.25 cup Water (Divided for paste and gravy)
2 tbsp Fresh Cream (Optional, for richness)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
2
Prepare the Korma Paste
Drain the soaked cashews.
In a blender jar, add the drained cashews, raw peanuts, and white sesame seeds.
Add 0.25 cup of water and blend until you have a completely smooth, creamy paste. Scrape down the sides as needed. Set aside.
3
Sauté Aromatics and Cook Chicken
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, and crushed green cardamom. Sauté for about 30-40 seconds until they release their aroma.
Add the finely chopped onion and slit green chilies. Cook for 7-8 minutes, stirring occasionally, until the onions turn soft and golden brown.
Add the marinated chicken along with the entire marinade to the pan. Increase the heat to medium-high and cook for 5-7 minutes, stirring, until the chicken is lightly browned and the moisture from the curd has reduced.
4
Add Spices and Nut Paste
Reduce the heat to low. Add the coriander-cumin powder and Kashmiri red chili powder. Stir and cook for 30 seconds.
Add the prepared cashew-peanut-sesame paste. Stir continuously and cook for 2-3 minutes until the paste is fragrant and you see ghee separating from the sides.
5
Simmer the Korma
Pour in the remaining 1 cup of water, add the grated jaggery, and the remaining 0.5 tsp of salt. Stir well to combine everything smoothly.
Bring the gravy to a gentle simmer over medium heat.
Once simmering, reduce the heat to low, cover the pan, and cook for 10-15 minutes, or until the chicken is tender and the gravy has thickened to your desired consistency.
6
Finish and Serve
Turn off the heat. Stir in the garam masala and the optional fresh cream for extra richness.
Gently mix and let the korma rest, covered, for 5 minutes to allow the flavors to meld.
Garnish with freshly chopped coriander leaves and serve hot with phulka roti, paratha, or jeera rice.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
