Chicken Korma Recipe:
Recipe repost: Our star recipe for Chicken Korma, chicken in a thick Indian style gravy.
The much awaited re-post with new pics is here, it’s my first recipe, a recipe with which I began this journey. It’s somehow also one of the most visited recipes on my blog till date and yet it took me so long to click and post some decent pics (you know what I mean if have seen the original post). Guess it was this comment by a reader “what’s with the blurred pics” and I thought its about time that I update this awesome recipe with some pics that can do justice to the recipe.
But look at my predicament for I was still not able to click really nice and clear shot owing to this overcast winter day in Delhi, but I have decided to post them anyway for they are much better than the older ones. I do not really have an answer to why did I choose the coldest day of the season with no sun to click the pics, but it’s the same weather that made me crave for a bite of the succulent chicken cubes in the super awesome, spicy yet smooth gravy. So, I followed my own recipe to the tee (otherwise I usually depend on my own approximations) and got a lip smacking, deliciously mind-blowing Chicken Korma recipe, yet again.
Ingredients (Serves 2):
- 400 gms boneless chicken thighs, cut to pieces approx 2-3 inches each.
- 250 gms Onions, finely sliced
- 2 teaspoon ginger garlic paste
- 2 tablespoon fresh curd
- 1 tablespoon white vinegar/ 2 tablespoon lemon juice
- 2 teaspoon red chilies
- ½ teaspoon turmeric powder
- 1-2 cinnamon sticks
- 2-3 bay leaves
- 3-4 cloves
- 2-3 Green Cardamom
- 5 tablespoon Vegetable oil
- 1 teaspoon ghee
- Salt to taste
- 2 pinch of Gram masala powder
- Coriander leaves, onion rings & lemon slices to garnish.
- Marinate boneless chicken in a tablespoonful of white vinegar or 2 tablespoonful of Lemon juice, ½ teaspoonful red chilies (deggi mirch preferably) powder, sprinkle some salt, a tablespoonful of melted butter or ghee in a large bowl.
- Cover the bowl with a cling film and let it marinate in the refrigerator for at least 2 hours (I usually marinate overnight).. Do take the chicken out of the fridge ½ hr before cooking so that it settles down to room temperature before cooking.
The Chicken Korma:
- Add a tablespoonful of vegetable oil in a hot pan, to this add the ¾ of the chopped onions. Fry till it just turns golden.. Then make a paste of the fried onions with 2 tablespoon of fresh curd, water and a sprinkle of salt and keep aside.
- Heat 4 tablespoonful oil in a deep cooking pot (I use the Prestige Die-Cast Casserole), add the bay leaves, cinnamon stick, cloves & green cardamoms to the hot oil, let fry for a few seconds (approx 30 secs) till the aroma just starts to release then add the finely chopped Onions & fry for a minute on high flame .
- Then add the marinated boneless chicken pieces, turn to a low flame; subsequently add the ginger garlic paste and a tea spoon full of Chili powder , half a tea spoon full of turmeric powder and salt to taste . Stir well and cover the pot with a lid (preferably the one with a safety valve, to ensure that a little amount of pressure is released from time to time).
- Let it simmer cook for 10-12 mins, occasionally stirring in between.
- Rremove the lid and check if the meat is atleast half done, if not let it cook for another 5-10 mins. Add the onion-curd paste and properly mix it, turn the flame to high and fry for 5-10 minutes continuously stirring the mixture.
- Then add a cup full of water and let the let it simmer cook for another 10-12 mins.
- Uncover the lid check if the meat is tender enough & the gravy has thickened to a rich texture, if not let it cook for another 5-10 mins.
- Finally uncover the lid, sprinkle 2 pinches of Garam Masala Powder and a tea spoon full of Ghee (Ghee is absolutely optional; I add it for the aroma). Cover the pot lid, let it settle for 3-5 mins .
- Garnish with fresh coriander leaves & onion rings. Serve hot with Pudina Parantha (Mint Flavored Indian Bread) and Fresh Coriander Chutney (Sauce)
Dos and Don’ts:
- Do ensure that the marinated chicken is taken out of the fridge at least an hour before cooking.
- Do use fresh curd or reduce the quantity incase the curd is old and sour.
- Do not shy away from using the generous amount of oil for cooking.
- Do not chop the onions only thinly slice them up.
You may also like;