Korma is an Indian style Mughlai gravy with marinated chicken or vegetables. A dish dates back to the 16th century prepared in the Mughal kitchen and said to have been served to Shah Jahan and his guests at the Taj Mahal inauguration, as mentioned in the history.
Mildly spiced with the flavour of mixed royal spices, the meat is braised in curd or fresh cream in this recipe, Chicken Korma. Here, a healthier version of the recipe where Chicken is cooked in onion puree that equally gives a mild taste but if prepared with more ghee, it gives a different aroma with a nice texture.
Serve Chicken Korma Recipe along with Pakki Mutton Biryani, Garlic Naan and Burani Raita for an Indian weekend dinner or for your main course during house parties.
If you like this recipe, you can also try other Chicken Gravy recipes for your Weekend Dinner Meals
Cuisine: Mughlai
Course: Dinner
Diet: High Protein Non Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 30 M
Total in 75 M
To begin making the Chicken Korma recipe, firstly clean and wash the chicken pieces.
Drain the water completely and add it in a bowl along with pepper powder, kashmiri red chilli powder, cooking oil, salt and ginger garlic paste. Mix everything well and keep it aside for about 30 minutes.
Add onions, salt, ginger and garlic pods in a pressure cooker with some water and pressure cook it for 1 whistle. Let it cool down and add it in the mixer grinder. Make a fine paste out of it and keep it aside.
Heat a heavy bottom pan with oil, add green cardamom. After 10 seconds, add in the marinated chicken pieces and cook it for about 10 minutes.
The chicken will turn white from inside once it is cooked. Take it out in a bowl.
In the same pan, add some more oil. Add shahi jeera, green chillies and cook for about 10 seconds. Next, switch the heat low, add in the onion paste, salt to taste and curd.
After a minute, switch the heat high and cook for about 6 to 7 minutes. Once the chicken and gravy is properly cooked, sprinkle the garam masala powder and coriander leaves. Switch of the gas, cover it and let it rest for 5 to 10 minutes before serving.
Serve Chicken Korma Recipe along with Pakki Mutton Biryani, Garlic Naan and Burani Raita for an Indian weekend dinner or for your main course during house parties.