Chicken Korma
My homemade korma paste is the secret formula for this restaurant-style chicken korma recipe. Learn how to make Dilli style chicken korma.
- Prep time
- 30 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kilogram skinless, bone-in chicken pieces
- 1/2 Cup thick curd ((get recipe))
- 2 tablespoon ginger-garlic paste ((get recipe))
- 1 teaspoon garam-masala ((see recipe))
- 1 teaspoon salt
- 1 Cup korma curry paste ( see recipe )
- 1/4 Cup ghee
- 1 bay leaf
- 2 - 3 green cardamom
- Salt to taste
- 2 - 3 green chillies
- 1/2 teaspoon garam-masala ( see recipe )
- 1/2 Cup water
Instructions
- 1
Clean, wash, and pat dry the chicken pieces. Prick the chicken pieces a few times with a fork.
- 2
Combine curd, ginger-garlic paste, salt, and garam masala in a bowl. Mix nicely to make a smooth lump-free paste.
- 3
Add chicken pieces to the marinade paste. Rub the chicken pieces with the marinade nicely. Keep the marinated chicken in the refrigerator overnight or for at least 5 - 6 hours.
- 4
Prepare the korma curry paste following my recipe.
- 5
To make chicken korma, heat ghee in a heavy bottom casserole. Add the bay leaf and the crushed cardamom pods. Cook for a few seconds to release the aroma of spices.
- 6
Now add the marinated chicken pieces, korma curry paste along with the marinade. Fry over low heat till they turn pale white and tender. This usually takes 10 - 15 minutes.
- 7
Season with salt, green chillies, and the garam masala. Cover and cook the chicken over low heat till the pieces are tender.
- 8
To make little gravy add 1/2 Cup of water. Simmer the curry uncovered over low heat till it thickens. Keep stirring at regular intervals.
- 9
Garnish Chicken Korma with fresh coriander leaves.
- 10
Serve Chicken Korma warm with naan or tandoori roti.