Indian Chicken Korma

    2 hours

    A sweet and sumptuous chicken korma with a variety of spices. This is the curry they serve at Indian parties and weddings.

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    Serves: 6 

    • 1 whole chicken, cut into serving size pieces
    • 1 cup Greek yoghurt
    • 1 tablespoon ginger paste
    • 1 teaspoon garlic paste
    • 2 tablespoons pureed onion
    • salt, to taste
    • 1/2 cup soy oil
    • 1 onion, sliced
    • 2-3 bay leaves
    • 4-5 cardamom pods
    • 4-5 cinnamon sticks
    • 4-5 cloves
    • water, as needed
    • 2 tablespoons ghee
    • 1 teaspoon sugar
    • 4-5 green chillies, seeded and sliced

    Preparation:10min  ›  Cook:1hour20min  ›  Extra time:30min marinating  ›  Ready in:2hours 

    1. In a bowl, combine chicken, yoghurt, ginger, garlic and onion puree and salt to taste. Set aside 30 minutes.
    2. Heat the soy oil in a frypan. Fry half the onion slices until crispy golden brown. Set aside.
    3. Add the remaining onion slices to the frypan with the bay leaves, cardamom pods, cinnamon sticks and cloves. Fry until aromatic, then add the marinated chicken pieces.
    4. Stir well and cook, covered, 10 minutes until the liquid given up by the chicken has evaporated slightly and the oil is simmering on top.
    5. Add 2-3 cups water and cook on high heat 10-15 minutes. Turn heat down to low and cook another 10-15 minutes.
    6. Add the ghee and stir well. Cook on low heat a further 30 minutes. By now the chicken should be tender. Sprinkle over the sugar and cook 5 more minutes.
    7. Serve chicken sprinkled with the fried onions and green chillies.

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