Chicken Deghi Korma Recipe
Ingredients:
1Kg chicken
5 medium sized onions (300Grm)
3 tsp ginger garlic paste
2 tbsp coriander powder
1½ tsp red chilli powder
8-10 peppercorns
10 green cardamom
8-10 cloves
½ tsp turmeric powder
1 tsp Kashmiri red chilli powder
1½ tsp salt
200grm curd (1 cup)
2 tbsp dessicated coconut
1 tsp kewra water300ml oil
Let’s Start Recipe
Today we are going to share with you a recipe that is perfect for the festival – *Chicken Deghi Korma*. It is rich in flavour, packed with spices and absolutely delicious. When you make this at home, you will realize not only how delicious it is but also how simple it is to make. So, let’s get started with this wholesome and flavorful Korma recipe. If you enjoyed it, don’t forget to like and share.
First we took 1 kg of chicken meat, washed it well and put it in a strainer to drain the water. This is the complete recipe for 1 kg of chicken meat that we are sharing with you. We have already shared many such recipes and your feedback is always amazing – you will love it too.
To make the korma, use a wide and heavy-bottomed pot — it helps cook the korma perfectly. We’ve placed a large, wide-mouthed pot on the stove and added about 300 ml of oil. You can reduce the oil if you wish, but korma usually requires a generous amount. Let the oil heat properly.
Now let’s add the onions – we took five medium sized onions, about 300 grams, finely chopped. Fry the slices while adding to the oil until golden brown and crispy.
Once the onions turn golden brown and crispy, remove them carefully without darkening them too much, as that can affect the korma’s color. Spread them on a plate to cool.
In the same oil, add the chicken and fry it on high flame for 6–7 minutes until the color changes. This helps remove any smell from the chicken. Once fried, take it out and set it aside.
Now, into the same oil, add 3 teaspoons of ginger-garlic paste. Increase the flame and sauté until the raw smell goes away.
Then add the spices:👇🏻
* 2 tablespoons coriander powder
* 1½ teaspoons red chili powder
* 8–10 black peppercorns
* 10 green cardamoms
* 8–10 cloves
* ½ teaspoon turmeric powder
* 1 teaspoon Kashmiri red chili powder
* 1½ teaspoons salt (or to taste)
Mix all the spices well.
After mixing the spices, add 1 cup (200 grams) of plain yogurt. Don’t whisk it — just stir well after reducing the flame slightly. Stir quickly to avoid curdling. This step creates a beautiful grainy texture in the curry.
Once mixed, increase the flame back to medium and cook the yogurt mixture until the water from the yogurt dries up and the masala is well roasted. In a few minutes, you’ll notice the masala becomes thick, grainy, and fragrant.
Now add the previously fried chicken to the pan. Mix well with the masala and let it cook on medium flame for 15–20 minutes, checking occasionally.
While the chicken is cooking, let’s prepare a special spice mix. First, check the fried onions — they should be crispy. Crush them lightly with your hands (or blend coarsely in a grinder — don’t make it a fine paste).
For the special masala, you’ll need:
1 teaspoon cumin seeds
* 7–8 black peppercorns
* 2 small cinnamon sticks
* ¼ piece of nutmeg (not too much to avoid bitterness)
* 1 piece of mace
* Seeds from 3 black cardamoms (split them and take the seeds)
Grind all of these into a fine powder.
After 15–20 minutes, you’ll see the chicken has released enough water even though none was added. Now, turn the flame to high and let it dry up. Start adding the rest of the ingredients.
Add the special masala you just prepared. Then add 2 tablespoons of desiccated coconut, which gives the korma a wonderful richness. Mix everything well — once the masala goes in, the entire aroma of the dish changes.
Now add the crushed fried onions and mix gently, as the chicken is tender and may break apart. After adding the onions, the gravy becomes nice and thick.
To adjust the consistency, add 1 cup of water — no more than that. Now you’ll see how rich, thick, and grainy the gravy becomes.
Next, reduce the flame again and add 1 teaspoon of kewra water for aroma. If using essence, add just 2–3 drops — not more. Then add some julienned ginger (we had 2 pieces already cut).
Now cover the korma and let it cook for 2 more minutes, then turn off the flame and let it sit for 5 minutes. After that, open the lid and take a look.
Final
And here it is – a rich, fragrant and incredibly flavorful whole grain *Deghi Chicken Korma* perfect for your feast. It is so delicious, full of spices and worth a try. Please try this recipe and don’t forget to share your feedback with us in the comments. Also, let us know from which country, city and time you are viewing our articles. A heartfelt thank you to everyone for your love and support. Stay connected and stay safe!
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