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Preparation Time
20 minutes
Cooking Time
1 hour
Total Time
1 hour 20 minutes
Ingredients for Chicken Korma
For the Chicken Korma
1 kg chicken, cut into pieces
1 cup plain yogurt
2 large onions, thinly sliced
1/2 cup oil or ghee
2 tablespoons ginger garlic paste
1 tablespoon coriander powder
1 teaspoon cumin seeds
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala powder
4-5 green cardamom pods
4-5 cloves
1 cinnamon stick
1 bay leaf
1/2 cup water
Salt to taste
1 teaspoon kewra water (optional)
Fresh coriander leaves for garnish
Nutrition Details of Chicken Korma (per serving)
Step-by-Step Instructions for Chicken Korma
Prepare the Onions
o Heat oil or ghee in a large pot over medium heat.
o Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnish.
o Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnish.
Cook the Chicken
o Add ginger garlic paste to the pot with the remaining onions and sauté for a minute.
o Add the chicken pieces and cook until they are lightly browned.
o Add coriander powder, cumin seeds, red chili powder, turmeric powder, garam masala, green cardamom pods, cloves, cinnamon stick, and bay leaf. Stir well to coat the chicken with the spices.
o Add the chicken pieces and cook until they are lightly browned.
o Add coriander powder, cumin seeds, red chili powder, turmeric powder, garam masala, green cardamom pods, cloves, cinnamon stick, and bay leaf. Stir well to coat the chicken with the spices.
Simmer the Korma
o Add yogurt to the pot and mix well. Cook for a few minutes until the yogurt is well incorporated.
o Add water and salt to taste. Cover the pot and let it simmer on low heat for about 30-40 minutes, or until the chicken is tender and the oil separates from the gravy.
o Add water and salt to taste. Cover the pot and let it simmer on low heat for about 30-40 minutes, or until the chicken is tender and the oil separates from the gravy.
Finish and Garnish
o Add kewra water (if using) and stir gently.
o Garnish with the reserved fried onions and fresh coriander leaves.
Serve
o Serve hot with naan, roti, or steamed rice
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