Chicken Korma

Chicken Korma

Based on 1 ratings
K

Kathrin

Community member

"This chicken korma is typical in Pakistan and Northern India. Its signature is the fried onion that is processed with curd and tomato before adding to the chicken. If the dish is too heavy for you, reduce the amount of oil. Allow chicken and curd to adjust to room temperature before cooking."

Difficulty

Medium 👍

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
1⅓
chicken leg (about 1kg)
58⅓ ml
curd
onions
tomatoes
tbsp
ginger (crushed)
2⅔ cloves
garlic (crushed)
tbsp
ghee
1⅔ tbsp
canola oil
bay leaves
tsp
cumin seed
3⅓
black peppercorns
cinnamon stick
1⅔
cloves
1
cardamom pods
tsp
ground cumin
tsp
ground coriander
½ tsp
cayenne pepper
tsp
ground turmeric
tsp
salt
1
dried chilis
tsp
ground mace
tsp
ground nutmeg
tsp
garam masala
58⅓ ml
water

Utensils

knife, mortar and pestle, cast iron pan, food processor

Recipes made to your taste

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  • Step 1/13

    Remove excess skin and cut chicken into pieces, bones in.
    • 1⅓ chicken leg (about 1kg)
    • knife

    Remove excess skin and cut chicken into pieces, bones in.

  • Step 2/13

    Peel ginger and garlic and crush both with a pestle in a mortar.
    • tbsp ginger (crushed)
    • 2⅔ cloves garlic (crushed)
    • mortar and pestle

    Peel ginger and garlic and crush both with a pestle in a mortar.

  • Step 3/13

    Peel and slice onions. Quarter the tomatoes.
    • onions
    • tomatoes

    Peel and slice onions. Quarter the tomatoes.

  • Step 4/13

    Prepare whole spices: bay leaves, cinnamon, cumin seeds, pepper corns, green cardamom and cloves.
    • bay leaves
    • tsp cumin seed
    • 3⅓ black peppercorns
    • cinnamon stick
    • 1⅔ cloves
    • 1 cardamom pods

    Prepare whole spices: bay leaves, cinnamon, cumin seeds, pepper corns, green cardamom and cloves.

  • Step 5/13

    Measure ground spices: turmeric, cayenne pepper, cumin, coriander. Break up dried chilies.
    • tsp ground cumin
    • tsp ground coriander
    • ½ tsp cayenne pepper
    • tsp ground turmeric
    • 1 dried chilis

    Measure ground spices: turmeric, cayenne pepper, cumin, coriander. Break up dried chilies.

  • Step 6/13

    Set aside garam masala, nutmeg and mace to be added at the end.
    • tsp ground mace
    • tsp ground nutmeg
    • tsp garam masala

    Set aside garam masala, nutmeg and mace to be added at the end.

  • Step 7/13

    Heat the oil in a heavy pan and sauté the onions till golden brown, about 15 minutes.
    • 1⅔ tbsp canola oil
    • cast iron pan

    Heat the oil in a heavy pan and sauté the onions till golden brown, about 15 minutes.

  • Step 8/13

    Transfer sautéed onions to the food processor. Add tomatoes and curd and blend all ingredients.
    • 58⅓ ml curd
    • food processor

    Transfer sautéed onions to the food processor. Add tomatoes and curd and blend all ingredients.

  • Step 9/13

    Add ghee to the pan used for the onions earlier. Briefly sautée the whole spices, just 30 seconds.
    • tbsp ghee

    Add ghee to the pan used for the onions earlier. Briefly sautée the whole spices, just 30 seconds.

  • Step 10/13

    Turn heat to medium, add ginger and garlic and sauté for 30 seconds.

    Turn heat to medium, add ginger and garlic and sauté for 30 seconds.

  • Step 11/13

    Add chicken pieces and sear for 5 minutes until changing color on all sides. Add salt and mix with the chicken.
    • tsp salt

    Add chicken pieces and sear for 5 minutes until changing color on all sides. Add salt and mix with the chicken.

  • Step 12/13

    Add the curd mix and the ground spices, mix with the chicken and allow to simmer 2-3 minutes. Cover with a lid and cook on low to medium heat for 15 minutes.

    Add the curd mix and the ground spices, mix with the chicken and allow to simmer 2-3 minutes. Cover with a lid and cook on low to medium heat for 15 minutes.

  • Step 13/13

    Uncover, stir in the remaining spices (nutmeg, mace, garam masala). Turn the chicken, cover and simmer for 10 more minutes. Then add water, bring to a boil and keep simmering another 2-3 minutes. You can garnish the dish with cilantro or mint. Serve with white bread, naan, chapati or rice.
    • 58⅓ ml water

    Uncover, stir in the remaining spices (nutmeg, mace, garam masala). Turn the chicken, cover and simmer for 10 more minutes. Then add water, bring to a boil and keep simmering another 2-3 minutes. You can garnish the dish with cilantro or mint. Serve with white bread, naan, chapati or rice.

  • Enjoy your meal!

    Chicken Korma

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