Chicken Korma Recipe

2015-02-27
  • Yield : 1 Large Bowl
  • Servings : 3 - 4 People
  • Prep Time : 2:20 h
  • Cook Time : 60m
  • Ready In : 3:20 h

In my mind making a good Curry or Gravy is a true “Art” and full of technique I thank my lovely Dad for all what he has taught me about this amazing recipe, I have studied a lot about cooking in the past years but to tell you the truth traditional mughlai food has been my struggle since long but after mastering the technique which matters the most you can make perfect clones of the same recipe time after time…My humble request to all my readers watch the videos to learn all the techniques otherwise this recipe is no piece off cake

All the best to you hope you get best results (‘’,)

Ingredients To Make Chicken Korma:

3 Full Legs Chicken Pieces/ 3 thighs + 3 leg pieces (lease do not use Breast pieces)

Combination of Whole Spices*

Yogurt Masala Combination**

Brown Onion Paste***

1.5 tsp. Salt (or as per your taste)

¼ tsp. Rose Water/Kewda Water

¾ tsp. Garam Masala

1/8 tsp Nutmeg / Jayphal Powder

1/8 tsp Mace / Javitri

1.25 Cups Chicken Stock (You can replace it with water)

1.5 Tbsp Ginger and Garlic Paste

Few Ginger Juliennes

1/4 Cup Ghee (If you really want restaurant style add 3 Tbsp Ghee more)

 

 

Ingredients To Make Brine:

 1-Liter Water

1 Tbsp Salt

1 tsp Sugar

2 Tbsp Vinegar

 

 *Ingredients To Make Combination Of Whole Spices:

7 Black Peppercorns / Kali Mirch

5 Cloves / Laung

1 Cinnamon Stick / Dal Chini

1 Star Anise / Chakra Phool

1 Black Cardamom / Badi Elaichi

6 Green Cardamom / Hari Elaichi

 

 

**Ingredients To Make Yogurt Masala Combination:

 

¾ Cup Full Fat Yogurt / Greek Style Yogurt / Waterless Yogurt

3 Tbsp Coriander / Dhaniya Powder

2 tsp Kashmiri Paprika / Deggi Mirch

2 tsp Yellow Chilli / Pili Mirch Powder (you can replace by 1.5 tsp Red Chilli Powder)

½ tsp Tumeric / Haldi powder

½ tsp Cumin /Jeera Powder

 

***Ingredients To Make Brown Onion Paste:

 

4 Caramelized Onions / Brown Onions / Fried Onions (not more than 300 Gms)

6 Cashews (Kept in hot water for 30 – 45 minutes)

¼ Cup Full Fat Yogurt / Greek Style Yogurt

¼ Cup Chicken Stock / Water (If needed)

 

INSTRUCTIONS TO MAKE THE RECIPE: 

 

 

KEY POINTS:

  • Always use small open mouth utensil like a handi or a pressure cooker
  • Keep the chicken for a minimum of 2 hrs in the brine.
  • When cooking brown onion paste and the chicken keep the flame to lowest
  • Always wait for the fat to come up

 

 

ADITIONAL INFORMATION

  • If You Don’t Want To Use “GHEE”
  • Use a combination of 50 % Ghee (clarified butter) and 50 % vegetable oil
  • I would not suggest to make the recipe with out Ghee (you will never have the taste without it)

 

  • If You Don’t Want To Brine The Chicken
  • Use 2 Tbsp meat tenderizer with 1 Liter water and keep the chicken submerged in it for 1 hour
  • You can rub raw papaya pulp or raw mango pulp on the chicken and marinate for 1 hour
Related Recipes:
  • DHABHA STYLE MUTTON

  • Khatte Aloo / Spicy Tangy Potatoes

  • Perfect Punjabi Choley Masala / Chana Masala

Recipe Comments

Comments (16)

  1. posted by Pradeeta on March 10, 2015

    Finally!! I had been waiting for your videos! 😀 Awesome recipes. Bookmarking this one! 😀

      Reply
  2. posted by Sanghita Ganguly on March 10, 2015

    This is the third recipe I have tried from your and has turned out perfect!
    Cooking was a part of my life after my husband and I had to leave our country for work! And I always took the help of YouTube to learn. Sometimes it worked!
    But the recipe you have posted worked for the third time.

    Thank you so much! Friends and family loved the taste

      Reply
  3. posted by Dr parul goyal on June 9, 2015

    Hi .. Have gone through a few of your recipes and tried crispy chilly potato .. It came out wonderful. And the best thing is you explain everything really well.. I love cooking and keep checking out various recipes from different sites . But your site is actually excellent. The way it should be taught.. Great job!!

      Reply
    • posted by Bharat Wadhwa on June 10, 2015

      thank you so much so glad that you like my recipes (”,)

        Reply
  4. posted by Dr parul goyal on June 9, 2015

    Am going to try chole and chicken korma very soon !!! Everything looks so scientific and super easy just because of the way it is explained here !!

      Reply
  5. posted by Dr Parul on June 23, 2015

    Tried chicken korma , Chole and the aloo along with it. Awesome is the word for all the three recipes!!!!
    Could not believe that such authentic chicken korma could be made at home and in such an easy way.. Chole and aloo were also amazing… Great !! Am sooo happy ! ! ! Told my brother in the U.S. He tried the chicken korma and loved it too. ! ! I recommend everyone to try them.. Thanks a lot…

      Reply
    • posted by Bharat Wadhwa on June 25, 2015

      thank you so much (”,) a simple promotion or help means alot I’m glad you like my recipes hope you like other as well (”,)

        Reply
  6. posted by Dr Parul on June 23, 2015

    Hi.. Can you please tell me if I could make mutton korma in the same way as chicken korma?? Any suggestions from your side..? Hope to hear from you soon !!

      Reply
    • posted by Bharat Wadhwa on June 25, 2015

      yes you can make the gravy 100% the same way just that mutton have stronger proteins bonds I’d say increase the brine time by 2 hrs more for better results but rest is same (”,)
      all the best

        Reply
  7. posted by Munz on July 7, 2015

    Hello …..Hi!!!!!.u r doing very very well.I have tried chicken korma recipe.,and it tasted awesome.My kids too liked a lot.i want to make mutton korma.what is the recipe for that.waiting for ur reply.thank you

      Reply
    • posted by Bharat Wadhwa on July 7, 2015

      well the gravy is 100% same it but in mutton the brine time has to be increased like 1 – 2 hrs more and mutton take alot more time to cook then chicken you need to cook it on a low flame for a long time and then again cook it with a lid on for a long time otherwise everything else is the same (”,)

        Reply
  8. posted by jayant shaligram on July 7, 2015

    3 tbsp of coriander powder?this i tried but the taste is not good. with 3 tsp i tried and the taste is better.Please advice! Thanks Bharat for your recopes.

      Reply
    • posted by Bharat Wadhwa on July 7, 2015

      well its 3 tbsp only but the thing is different brands have different flavors may be that is the reason also coriander powder is a key element here in this recipe but if you find 3 tsp better then its totally up to you (”,)

        Reply
  9. posted by ninette on March 9, 2016

    posted by ninette on March 9, 2016
    why are instructions to make recipe not in print its the important part of the recipe how can u cook do we have to keep video on pls print the proceedure to make tks

      Reply
  10. posted by ninette on March 9, 2016

    can we have print of recipe on how to make

      Reply

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