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–+ servings
Chicken Korma

Authentic Chicken Korma

Authentic one-pot Chicken Korma recipe made in traditional Pakistani and North Indian style. Follow this step-by-step guide to make rich, flavorful Chicken Korma at home.
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Cook Time 30 minutes
Course Main Course
Cuisine Indian, Pakistani
Servings 4 Serves

Ingredients
  

  • 700 g Chicken with bone ( cut into Small pieces)
  • 1 Large Onion
  • 1 cup Plain Yoghurt See Notes
  • 1 Tbsp Garlic and Ginger Paste
  • 1½ tsp Salt
  • 1 tsp Kashmiri Red Chilli See Notes
  • ½ tsp Turmeric
  • 1½ tsp Cumin
  • 1 tbsp Coriander Powder
  • 2 Bay Leaves
  • 6-8 Blackpepper Corns
  • 3-4 Green Cardamoms
  • 1 Black Cardamom
  • 2 pieces Mace
  • ½ cup oil
  • ½ tsp Garam Masala
  • Salt to Taste
  • Coriander/cilantro for garnish

Instructions
 

  • In a pot heat oil and fry onions untilgolden brown.
  • Takes them out on paper towel and set aside.
  • In the same oil add bay leaves, cloves, peppercorns, cumin, mace, green and black cardamom. Temper for a minute and add garlic ginger paste.
  • Add Chicken and fry until it changes colour.
  • Add salt, red chilli, paprika, turmeric and coriander powder. Fry the meat for around 5-7 minutes. Add a dash of water if spices are sticking to the pan.
  • Once you see oil separating, add 3/4 cup of water, cover and cook for around 15 minutes
  • Blend yoghurt and fried onions together using stick blender. Alternatively crush fried onions with hands and mix them in the yoghurt.
  • Remove the pot from heat and add yoghurt to the meat. Stir in until well combined.
  • Return it back to heat and cook on medium flame until water from yoghurt evaporates and oil starts to separate.
  • You can add little water to adjust the consistency of gravy. Cover and cook on low flame for 10 minutes.
  • Sprinkle garam masala. Garnish it with some cilantro/coriander.

Notes

  • Use lamb leg or shoulder pieces. Trim off the excess fat.
  • Use Greek style yoghurt, Pot style yoghurt can also be used. Ensure that it’s at room temperature when adding to the curry, this prevents it’s from splitting and getting curdled.
  • Kashimiri red chilli is mainly for colour, if you dont have it use Paprika as an alternative
  • Mace is outer covering of nutmeg. You can use whole piece or powder. Don’t add to much as its quite overpowering in flavour.
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