Description
This Delhi style chicken korma recipe is bold, vibrant, delicious and such a step up from the regular chicken curries.
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Ingredients
For marinade
500gramsbone-in chicken
½cupcurds, whisked
1tablespoonginger garlic paste
1green chilli, finely chopped
¼cuponion paste
1tablespoonkashmiri chilli powder
1 ½tablespoonscoriander powder
1teaspoonjeera powder
1teaspoongaram masala powder
1 ⅛teaspoonsalt
For the korma – Whole Spices
1bay leaf
1 ½inchcinnamon
4cloves
¼teaspoonwhole pepper
4green cardamoms
1black cardamom
2blades of mace
For the gravy
¼cupcooking oil
250grams3 medium onions, thinly sliced
15makhanas
¼teaspoonturmeric powder
1cupmilk
2tablespoonsdesiccated coconut powder
¼teaspooncardamom powder
1teaspoonkewra water
1 ½cupswater, divided
Instructions
Marinating chicken
- Add chicken and all the ingredients listed under marinade to a bowl, toss them to combine well and set aside to marinate for 30 minutes.
500 grams bone-in chicken, ½ cup curds, 1 tablespoon ginger garlic paste, 1 green chilli, ¼ cup onion paste, 1 tablespoon kashmiri chilli powder, 1 ½ tablespoons coriander powder, 1 teaspoon jeera powder, 1 teaspoon garam masala powder, 1 ⅛ teaspoon salt
Pounded onions & makhanas
Heat oil in a kadai or pan, add onions, fry on low for 8-10 minutes till they turn golden brown and transfer onto a plate. Add makhanas and fry them for 1-2 minutes till they turn light brown and add it to the plate with onions. Cool and pound them well using a mortar & pestle.
¼ cup cooking oil, 250 grams 3 medium onions, 15 makhanas
Roasting chicken
- Heat the same kadai, add whole spices, marinated chicken and saute on medium heat for 4-5 minutes till they roast well. Add turmeric powder, mix, cover and cook for 7-8 minutes.
1 bay leaf, 1 ½ inch cinnamon, 4 cloves, ¼ teaspoon whole pepper, 4 green cardamoms, 1 black cardamom, 2 blades of mace
Making the gravy
Add pounded onions & makhana and cook uncovered. Scrape off leftover marinade from the bowl, add ½ cup of water, mix and add it to the kadai. Add milk, remaining 1 cup of water and cook for 3 minutes uncovered. Remove the cooked chicken pieces from the gravy and set aside for use later.
1 ½ cups water, 1 cup milk
Making of korma
- Add desiccated coconut, cardamom powder, kewra water to the kadai and cook for 1 minute on low. Add cooked chicken pieces, cook for 2-3 minutes till the chicken is cooked well and serve.
2 tablespoons desiccated coconut powder, ¼ teaspoon cardamom powder, 1 teaspoon kewra water, ¼ teaspoon turmeric powder
