Chicken Korma
A slow-cooked, mellow korma with crushed fried onions, whole spices, and yoghurt — rich and aromatic without being heavy.
Adjust servings:
5 servings
Ingredient quantities update automatically
Ingredients
- 1 kg chicken
- 250 g onions
- 9 green cardamom · 10 cloves
- 300 g curd (yoghurt)
- ½ cup garlic paste (slightly less)
- ½ cup coriander powder
- 1 tsp Kashmiri red chilli powder
- 1½ tbsp red chilli powder
- 1 tsp garam masala powder
- 1 tbsp salt
- 2-inch piece of ginger, julienned
- ½ tsp kewra water (optional)
- 1 cup cooking oil
Method
Fry onions until golden brown. Drain and crush them. Set aside.
Marinate chicken with all ingredients except fried onions, ginger, and kewra water for at least 30 minutes.
In a kadhai, add oil and marinated chicken. Cook with the lid on for 20 minutes on medium-low heat.
Add the crushed fried onions and ginger julienne. Cook for 10 more minutes.
Add kewra water, stir gently and serve.
Tip: The key is a slow cook — the curd must be incorporated gradually so it doesn't split. Resist raising the heat.