Chicken Korma
A rich and creamy Indian chicken korma with aromatic spices and crispy fried onions.
1h 10m4Servings
Nutrition
511kcal
48gProtein
31gCarbs
22gFat
Ingredients
FOR BIRISTA (FRIED ONIONS)
Onion
350 g
FOR FRAGRANT SPICE MIX
Black Cardamom
1 piece
Green Cardamom
5 pieces
Cinnamon Stick
0.5 inch
Nutmeg
A very small piece
1 piece
Mace
0.5 piece
KORMA
Chicken
1 kg
Curd
400 g
Coriander Powder
3 tbsp
Degi Mirch
2 tbsp
Spicy Red Chilli Powder
1 tbsp
Green Cardamom
4 pieces
Cloves
8 pieces
Ginger Garlic Paste
1 tbsp
Salt
To taste
to taste
Birista Oil
3 ladles
Hot Water
As required
1 cup
Kewra Water
1 tsp
Instructions
1Prepare the Birista (Fried Onions)
20m
20mHeat Oil
Set a deep pan over high flame and pour in the oil. Heat the oil until it is moderately hot. The oil should barely come up to the surface of the onions when added.
Fry Onions
Add the sliced onions into the oil and stir well. Fry until they turn light golden brown, stirring frequently. Adjust the flame as needed to prevent burning.
Drain Onions
Once the onions are almost light golden brown, remove them from the hot oil using a spider strainer. Squeeze out excess oil with a spatula and transfer to a tissue-lined plate. Separate them with forks and dab with tissue if needed.
Crush Onions
Let the fried onions cool slightly, then crush them as finely as possible using your hands. Set aside.
2Prepare the Spice Mix
5m
5mGrind Spices
Add all the whole spices for the fragrant spice mix into a spice grinder or mortar and pestle. Grind into a coarse powder. Set aside.
3Marinate and Cook Chicken
15m
15mCombine Ingredients
Transfer the chicken to a large handi or pot. If using leg pieces, cut the tendon on the bone. Add curd, all powdered spices, whole green cardamom, cloves, ginger garlic paste, salt, and the reserved birista oil. Mix well.
Sear Chicken
Set the handi over high flame. Stir well to mix all ingredients. Cook for 5-7 minutes until the chicken releases its moisture.
Partially Cook Chicken
Cover the handi and cook over medium-low flame for 4-5 more minutes until the chicken releases all of its moisture and the gravy becomes runny. The chicken should be about 70% cooked.
Remove Chicken
Remove the partially cooked chicken pieces from the handi using a spider strainer and transfer them to a separate bowl. Set aside.
4Cook the Gravy
30m
30mAdd Fried Onions
Turn the flame back to high. Add the crushed fried onions (birista) and coriander powder to the gravy remaining in the handi. Stir well.
Cook Gravy
Cook the gravy for 25-30 minutes, stirring occasionally, until it turns grainy. Add hot water as required if the gravy becomes too dry at any stage.
5Finish the Korma
10m
10mCombine Chicken and Gravy
Once the gravy turns grainy, add the reserved chicken pieces back into the handi. Stir well. Once the gravy comes to a simmer again, cover and cook over low flame until the chicken is fully cooked.
Add Aromatics
Remove the lid. Add the prepared fragrant spice mix and kewra water. Stir well to combine.
Adjust Seasoning
Taste the korma and adjust salt if required. Your delicious chicken korma is ready to serve.
Tips
Ensure the onions are fried to a perfect golden brown for the best birista; undercooked or burnt onions will affect the flavor and texture.
Don't overcook the chicken in the initial stages; it will finish cooking in the gravy, ensuring it remains tender.
The gravy should be cooked until it turns grainy, which indicates that the oil has separated and the flavors have melded well.