Chicken Korma | How to make Chicken Korma

By Deeba Rajpal  |  16th Nov 2015  |  
4.8 from 12 reviews Rate It!
  • Chicken Korma, How to make Chicken Korma
Chicken Kormaby Deeba Rajpal
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

2121

12

About Chicken Korma Recipe

Almost every Indian household has their own recipe and this chicken korma/curry recipe comes from my mother’s childhood friend from Meerut. It’s simple, uses staple pantry ingredients and leaves you wanting more!

Chicken Korma

Ingredients to make Chicken Korma

  • 800 gms chicken on the bone cut into pieces
  • 1/3 cup ghee
  • 3 onions finely sliced {about 200gms}
  • 5-6 choti elaichi / green cardamom {whole slightly crushed}
  • 1 1/2 tbsp ginger paste
  • 1 1/2 tbsp garlic paste
  • 200 gms thick yogurt whipped
  • 4 tsp coriander powder sifted
  • 1 1/2 tsp red chili powder
  • 5 - 6 long / whole cloves

How to make Chicken Korma

  1. Heat ghee in a heavy bottom non stick kadhai. Fry the onions until golden brown. {Take care not to let the onions turn too dark, else the korma will be slightly bitter}.
  2. Drain the onions from the ghee and cool. Grind to a paste using 1-2 tbsp of the yogurt. Whisk the paste into the yogurt. Reserve.
  3. In the same pan with the remaining oil, add the cardamom/choti elaichi and cloves/long and sauté till they smell fragrant for 1-2 minutes. {Add a little more ghee if required}
  4. Now add the chicken pieces and roast on high heat until well seared and golden. Remove from pan and reserve in a bowl.
  5. To the hot ghee, add the sifted coriander powder, red chili powder, ginger and garlic paste. Mix well so that it all comes together, 1-2 minutes. Now add the chicken back and give it a good stir for 2-3 minutes.
  6. Now add the fried onion-yogurt mixture, stir well, season with salt, and cook covered on simmer for about 20 minutes. Now the gravy should be fragrant and beautifully coloured.
  7. Add a little water if you need to increase the gravy, taste and adjust salt if required. Allow to sit for 30 minutes before serving to allow the flavours to mature. Sprinkle a little garam masala if you like and serve with whole wheat rotis

My Tip:

You could also try a similar korma with lamb. The cooking time will increase of course but the basic recipe will be quite the same. For lamb, marinating the mutton in yogurt paste for a few hours, then cooking simmer until done.

Reviews for Chicken Korma (12)

Gulshan Malhotra4 months ago

Sound good
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Anjali Prem6 months ago

Wow so yumm
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Vijay Arora6 months ago

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Hem Lata Srivastava9 months ago

Awesome
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The Psycho9 months ago

Pyaz bhi agar is recipe mein use kare toh aur tasty hoga.
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Sana Kausara year ago

Hi Deeba .... I have tried ur recipe and it is just awesome .... :blush: ...
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Anita Raia year ago

Good
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soma Naskara year ago

Awesome!!!
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Archana Balaji2 years ago

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Ruchira Hoon2 years ago

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Sukhmani Bedi2 years ago

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Shalini Dubey3 years ago

This looks simply delicious Deeba :D
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