|““Jhatpat Chicken Korma”|
“Jhatpat Chicken Korma”….well this sounds really nice was my first expression when my mom in law shared this recipe with me. “Jhatpat” is a Hindi word which means “Quick” hence this is a fast to cook chicken recipe.
Traditionally “Korma” is a very rich dish, made in ghee along with nuts, poppy seeds, and yogurt along with assorted Indian spices, where the chicken or meat is marinated for quite some time or even over night.
This Korma recipe which I am about to share is a very simple and quick to make with very few ingredients but is very flavorful and am sure will be loved by all.
Chicken on bone – 800 grams (cut into 12 pcs)
Yogurt / Dahi – 3 tablespoon
Onion, sliced – 2 medium size
Ginger Garlic paste – 2 tablespoon
Bay leaf – 1
Cloves – 4-5
Cinnamon stick – 2 inch
Green Cardamom – 4
Red chilli powder – 1 teaspoon
Coriander powder – 1 tablespoon
Garam masala powder – 1/2 teaspoon
Green chillies – 3-4
Oil – 4 table spoon
Salt to taste
For the Marinade
Yogurt – 2 tablespoon
Ginger garlic paste – 1 tablespoon
Garam masala – 1/2 teaspoon
Salt – 1 teaspoon
Clean and wash the chicken. Marinade chicken along with all ingredients mentioned under the marinade subheading, for around 30 minutes.
Heat oil in a kadhai and fry the finely chopped onions till golden brown, drain and let it cool. Once cool add a tablespoon yogurt along with some water and grind into a fine paste and keep aside.
Once the masala is well done and oil starts separating, transfer cooked masala into the pot of chicken, mix well, add salt , mix and fry for 3-4 minutes.
Add the fried onion paste, mix well and cook for another 2-3 minutes, add the remaining yogurt and mix well, cover and cook for 4-5 minutes. (please note I have not added water, all the liquid that you see is from the yogurt)