Chicken Korma Recipe
Ingredients
For Frying the Onions:
1) 1 cup Oil
2) 4 Medium-sized onions (thinly sliced)
For the Spice Mix:
3) 5-7 Small green cardamoms
4) 2-3 Cloves
5) 2 Bay leaves
6) 2 tbsp Ginger-garlic paste
7) 1 cup Yogurt (well-beaten, not too sour)
8) 3 tbsp Coriander powder
9) 1 tbsp Red chili powder (spicy)
10) 1 tbsp Kashmiri red chili powder (for color)
11) 1 tbsp Salt (adjust to taste)
For the Korma Masala:
12) 1 tsp Black pepper
13) 1 Cinnamon stick (small piece)
14) 4-5 Green cardamoms
15) 1/2 Star anise (small piece)
16) 1 small piece of Nutmeg
17) 1 tsp Shahi jeera (caraway seeds)
18) 1 tsp Cumin seeds
For the Chicken:
19) 1 kg Chicken (bone-in pieces)
Let’s Start Recipe
Today, we will make a very tasty and delicious Chicken Korma recipe, prepared in the “Bawarchi” style. We will be making it with 1 kg of chicken, and you can serve it with naan, parathas, or chapati. It’s an incredibly easy recipe to follow. Let’s get started!
Step 1: Fry the Onions
First, place a pan on the gas and add 1 cup of oil. Heat the oil well over medium-high flame. Once the oil is hot, add 4 medium-sized onions (sliced thinly). Fry the onions until they turn golden brown. Stir constantly to avoid burning. Once they turn golden brown, lower the gas flame and drain the oil. Set the fried onions aside and put them in the fridge to make them crispy.
Step 2: Prepare the Spice Mix
Turn off the gas and let the oil cool down to room temperature. Once the oil has cooled, add the following spices:
1) 5-7 small green cardamoms
2) 2-3 cloves
3) 2 bay leaves
Now, add 2 tablespoons of ginger-garlic paste and 1 cup of yogurt. Make sure the yogurt is well-beaten and not too sour. Add the following spices:
1) 3 tablespoons of coriander powder
2) 1 tablespoon of red chili powder (spicy)
3) 1 tablespoon of Kashmiri red chili powder (for color)
4) 1 tablespoon of salt (adjust to taste)
Mix everything well using a hand whisk to make sure the yogurt is smooth and free of lumps. Once the spices are well mixed, add 1 kg of chicken (bone-in pieces). Mix the chicken well with the masala. Keep the gas on high heat and cook the chicken for a few minutes until it releases oil and the spices start to cook.
Step 3: Cook the Chicken
Once the chicken has been mixed well with the spices and the oil separates, cover the pan and cook the chicken on low flame for 10-12 minutes until it is partially cooked. In the meantime, prepare a fragrant Korma masala.
Step 4: Make the Korma Masala
For the korma masala, take the following whole spices:
1) 1 teaspoon of black pepper
2) 1 piece of cinnamon stick
3) 4-5 green cardamoms
4) 1/2 piece of star anise
5) 1 small piece of nutmeg
6) 1 teaspoon of shahi jeera (caraway seeds)
7) 1 teaspoon of cumin seeds
Grind these spices into a fine powder using a mixer. Now, set this masala aside.
Step 5: Add the Korma Masala and Fried Onions
After cooking the chicken for 10-12 minutes, you will notice the chicken has released a lot of water along with the yogurt. Now, add the freshly ground korma masala and the crispy fried onions (crushed). Mixing the crushed onions with the chicken makes the korma more granular in texture. Mix everything well.
Step 6: Cook on Low Flame
Cover the pan again and cook on low flame for another 10-12 minutes, or until the chicken is tender and well-cooked. You can add water to adjust the consistency if you prefer. I recommend using warm water to adjust the consistency, but avoid using cold water.
Step 7: Final Touch and Serve
After cooking for 10-12 minutes, the chicken will be tender, the oil will float on top, and the korma will have a delicious aroma. Now, turn off the gas and let it sit covered for 5-6 minutes before serving.
Step 8: Serve Hot
Your Chicken Korma is ready to be served! Serve it with naan, parathas, or chapatis. It is an easy recipe that is perfect for special occasions or gatherings.
Thank you….♥️