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Chicken Korma

Korma made from scratch: onions fried golden on Sear/Sauté, chicken cooked in the spiced base, then finished on Combi Meals.

  • 1 h 25 min start to finish
  • Serves 3-4
  • Works on every CombiWorks on your US 14-in-1Works on your UK & EU 12-in-1Works on your India 14-in-1
Sear/SautéCombi MealsChickenMainIndian

By Kunjesh Raval for SharkNinja India.

Chicken Korma

Set your Combi

SwitchBoth sides
  1. Sear/Sauté25minHI 5
  2. Combi Meals200°C390°F10min
Start to finish1 h 25 min30 min prep + 55 min cooking
ShelfLevel 1
Water in the pan300 ml1¼ cups hot water
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You'll need

For onion birista

  • Oil – 100 ml⅓ cup + 1 tbsp
  • Onions (sliced) – 150 g5½ oz (1.5–2 medium)

For base gravy

  • Ghee- 40 ml2½ tbsp, 4tbsp
  • Yogurt – 100 g6–7 tbsp
  • Ginger Garlic Paste – 15 g1 tbsp
  • Cloves – 2pc
  • Green Cardamom – 2pc
  • Black Cardamom – ½–1
  • Red Chilli Powder – ¾ tbsp (7–8 g2¾–3¼ tsp)
  • Coriander Powder – 1.5 tbsp (12–15 g½ oz)
  • Turmeric Powder – 2 g½ tsp
  • Cumin Powder – ½ tsp (2–3 g¾–1¼ tsp)
  • Salt – to taste (6–8 g1–1¼ tsp)

Other ingredients

  • Chicken – 450–500 g1 lb–1 lb 2 oz
  • Ginger Julienne – ½ tbsp (5–6 g⅛–¼ oz)
  • Kewra Water – 2–3 drops

Korma masala

  • Cumin Powder – ½ tbsp (4–5 g1½–2 tsp)
  • Black Cardamom Seeds – 0.5 g¼ tsp
  • Green Cardamom – 2pc
  • Cloves – 2pc
  • Nutmeg – ¼ piece (0.5 g0 oz)
  • Mace – ½ blade
  • Cinnamon – 1.5 cm½ inch (1 g½ tsp)
  • Use: ½–1 tsp (2–3 g⅛ oz)

Method

Making onion birista

  1. Move the SmartSwitch to Air Fry Mode and insert the combi pan into Level1.
  2. Select SEAR/SAUTÉ function, set the temperature to HI 5, and press the button to start preheating.
  3. Our step Pour the 100 ml⅓ cup + 1 tbsp oil into the Combi pan and let it heat until it shimmers before the onions go in.
  4. Add sliced onions to the combi pan and cook for , stirring occasionally, until deep golden brown and crispy (birista). Remove and keep aside.

    Our tip Lift the onions out a shade lighter than you want and spread them on kitchen paper: they keep darkening as they cool.

To start cooking

  1. In the same combi (leftover oil), add ghee & ingredients mentioned in “for base gravy” and chicken, give it good mix. continue on SEAR/SAUTÉ at HI 5 for another to cook the gravy base. Stir in between.

    For base gravy

    • Ghee- 40 ml2½ tbsp, 4tbsp
    • Yogurt – 100 g6–7 tbsp
    • Ginger Garlic Paste – 15 g1 tbsp
    • Cloves – 2pc
    • Green Cardamom – 2pc
    • Black Cardamom – ½–1
    • Red Chilli Powder – ¾ tbsp (7–8 g2¾–3¼ tsp)
    • Coriander Powder – 1.5 tbsp (12–15 g½ oz)
    • Turmeric Powder – 2 g½ tsp
    • Cumin Powder – ½ tsp (2–3 g¾–1¼ tsp)
    • Salt – to taste (6–8 g1–1¼ tsp)

    Our tip Whisk the yoghurt smooth before it goes in, then stir often for the first few minutes. Yoghurt left sitting in a very hot pan can split into grainy flecks.

  2. Continue on SEAR/SAUTÉ at HI 5 for another to cook. Stir in between.
  3. Our step Grind the korma masala spices to a fine powder. Step 6 uses ½ to 1 tsp of it; keep the rest in a jar.

Cooking on combi meal mode

  1. Add the prepared birista, korma masala (adjust as per your preference), and 300 ml1¼ cups hot water. Mix well until the masala is smooth and combined.
  2. Move SmartSwitch to cooker mode. Close the lid, select COMBI MEALS mode, set the temperature to 200°C390°F, and cook for .
  3. Once cooking is complete, add ginger julienne & kewra water, then stir gently to combine the flavors. Serve hot.

Source: Chicken Korma by Kunjesh Raval, SharkNinja India

From Combi Recipes: https://combirecipes.com/recipes/sharkninja-in--chicken-korma/