Chicken Korma Recipe
🥘 Chicken Korma Recipe (Step by Step)
🧺 Ingredients:
Chicken – 1 kg (bone-in preferred)
Onions – 3 large (thinly sliced)
Yogurt – 1 cup (whisked)
Ginger garlic -paste – 2 tablespoons
Cooking oil or ghee – ½ cup
Cashew nuts – 10–12 (soaked & ground into paste) (optional but traditional)
Green chilies – 3–4 (slit)
Coriander powder – 2 teaspoons
Red chili powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Garam masla powder – 1 teaspoon
Korma-masla – 2 tablespoons (optional)
Salt – to taste
Whole spices:
Bay leaves – 2
Green-caradom– 4–5
Cloves – 4
Cinnamon stick – 1 small
Water – as needed
Fresh coriander & mint – for garnish
Kewra or rose water– 1 teaspoon (optional)
👩🍳 Method (Step by Step):
Step 1: Fry the Onions
Heat oil or ghee in a heavy pot.
Add sliced onions and fry on medium heat until golden brown.
Remove half of the fried onions and crush them; keep aside.
Step 2: Add Whole Spices
In the same oil, add bay leaves, cardamom, cloves, and cinnamon.
Sauté for 30–40 seconds until aromatic.
Step 3: Add Ginger-Garlic Paste
Add ginger-garlic paste and cook until the raw smell disappears.
Step 4: Add Chicken
Add chicken pieces and fry on medium heat for 5–7 minutes until they change color.
Step 5: Add Spices
Add salt, turmeric, red chili powder, coriander powder, and korma masala.
Mix well and cook for 2–3 minutes.
Step 6: Add Yogurt
Lower the heat.
Add yogurt gradually while stirring continuously to avoid curdling.
Cook until oil starts separating.
Step 7: Add Fried Onion Paste & Cashew Paste
Add crushed fried onions and cashew paste.
Mix well and cook for another 3–4 minutes.
Step 8: Add Water & Simmer
Add warm water according to desired gravy thickness.
Cover and cook on low heat for 20–25 minutes until chicken is tender.
Step 9: Final Touch
Add green chilies, garam masala, kewra/rose water.
Cook uncovered for 5 minutes.
Step 10: Garnish & Serve
Garnish with fresh coriander and mint.
Serve hot with naan,roti,or rice.
🌟 Tips:
Use ghee for a more authentic mulghai flavor.
Always add yogurt on low heat.
For richer taste, add 1–2 tablespoons fresh cream at the end.
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