Chicken Korma
Our Chicken Korma recipe is an elegant curry cooked in one-pot made from braising chicken in yogurt, and lengthy list of spices.
Ingredients
- 1 whole Chicken cut into pieces, see notes
- 2 cups Yoghurt
- 1 cup Crushed fried onions
- 2 tbsp Ginger-garlic paste
- 2 Potatoes, large cut into 8 pieces each
- 1 cup Oil
- 1/2 cup Water
- 1 tsp Korma / kewra essence optional
Whole Spices
- 1 Bay leaf
- 4 Cloves
- 2 inch Cinnamon Stick
- 7 Black peppercorn
- 2 Black cardamon
Ground Spices
- 2 tbsp Coriander powder
- 1 tbsp Cumin powder
- 1 tbsp Red chili powder
- 1 tbsp Paprika
Garnishes
- Cilantro
Instructions
- Marinate chicken: In bowl, mix together the crushed fried onions, with all the ground spices (coriander powder, cumin powder, red chili powder, paprika), ginger-garlic paste, and yogurt. Add chicken and keep aside for 30 mins - 2 hours.
- In a large pot add a cup of oil, on low heat, for 2-3 minutes. Add the whole spices: cloves, black cardamom, cinnamon stick, black peppercorn, and fry until fragrant (about 3-5 minutes).
- Increase the heat to medium add the cut potatoes and cook for 3-5 minutes, until potatoes start to turn golden.
- Add the marinated chicken, as well as the sauce, and ½ cup of water.
- Cook on low heat for 30-45 mins, covered, until chicken is fully cooked, and oil has risen to the top.
- Add korma essence or kewra essence, if using.
- Garnish with cilantro
Notes
Instead of a whole chicken, you can also use 3 lbs of bone-in chicken thighs, legs and breast pieces.