Chicken Korma is a traditional South Asian dish known for its rich, creamy texture and aromatic spices. Originating from the Mughal era, Korma is typically made with meat or vegetables braised with yogurt or cream, and a blend of spices like cardamom, cloves, and cinnamon. This dish is a perfect balance of savoury and sweet, with a subtle heat that makes it a family favourite.
Ingredients: 2 large onions, thinly sliced (using a mandoline for ultra-thin slices) 1 whole chicken, cut into pieces 1 tablespoon dhania jeera (coriander-cumin powder) 2 teaspoons salt 1 tablespoon garlic paste 1 tablespoon ginger paste 1 teaspoon garam masala 1 teaspoon Kashmiri chili powder 1/4 teaspoon star anise powder 2 teaspoons red chili powder 1 teaspoon cardamom powder 1 teaspoon mace powder 5 green cardamom pods 10 black peppercorns 8 cloves 1/2 cup oil 2 tablespoons ghee, melted 1 cup full-fat yogurt 2 tablespoons kewra water 1 small piece of cinnamon stick
Instructions: Marinate the Chicken: In a large bowl, combine the dhania jeera, salt, garlic paste, ginger paste, garam masala, Kashmiri chili powder, star anise powder, red chili powder, cardamom powder, mace powder, green cardamom pods, black peppercorns, and cloves. Mix well and coat the chicken pieces thoroughly. Let the chicken marinate while you prepare the onions.
Prepare the Onions: In a pan over medium heat, add the oil and melted ghee. Add the thinly sliced onions and fry them for about 15 minutes, stirring constantly until they become completely crispy.
Crush the Onions: Once the onions are perfectly crispy, remove them from the oil and let them cool completely. Add the cooled crispy onions to a small food processor and blitz them until finely crushed.
Second Marination: Add the crushed onions and the yogurt to the marinated chicken. Mix thoroughly to ensure the chicken is well coated.
Cook the Chicken: In the same pan with the onion-infused oil, add the marinated chicken. Make sure the oil is at a low temperature to start. Add the kewra water and cinnamon stick to the pan for extra aroma and flavour. Gradually increase the heat from low to high, preventing the yogurt from splitting. Once the oil starts bubbling, cover the pan with a lid, lower the heat, and let it cook for 30 minutes.
Serve: Your Chicken Korma is now ready! Serve it with tandoori roti or a delightful rice recipe from our channel.
