Chicken Korma
Serves: 4
Prep time: 40 minutes
Cook time: 45 minutes
Ingredients
– 3 red onions, thinly sliced
– 200ml (7 fl oz) neutral-flavoured oil (e.g., vegetable or sunflower oil)
– ½ cinnamon stick
– 1 blade of mace
– ¼ nutmeg, grated
– 1 black cardamom pod
– 5 green cardamom pods
– 2 cloves
– 2 tsp chilli powder
– 2 tbsp coriander seeds
– 1 thumb-sized piece of ginger, finely grated
– 5 garlic cloves, finely grated
– 8 chicken drumsticks
– 300 g / 10½ oz yoghurt
– salt, to taste
– rice, to serve
Method
1. Heat the oil in a large pan over medium-high heat. Add the sliced red onions and fry until they are golden brown and crispy. Remove with a slotted spoon and drain on a paper towel. Set aside for later.
2. In a separate cold, dry pan over medium heat, add the cinnamon stick, mace, nutmeg, black cardamom pod, green cardamom pods, and cloves. Toast for 3-4 minutes, stirring often, until fragrant. Remove from the pan, then add the coriander seeds and toast for an additional 1-2 minutes.
3. Transfer all toasted spices to a spice grinder (or use a mortar and pestle) along with the chilli powder. Grind to a reasonably smooth powder.
4. In a large mixing bowl, combine the chicken drumsticks, yoghurt, ground spices, ginger, garlic, 2-3 tablespoons of the oil used for frying the onions, and a generous pinch of salt. Mix well, ensuring the chicken is evenly coated. Cover and leave to marinate in the fridge for 2-24 hours.
5. Place a large pot over medium heat and, while still cold, add the marinated chicken along with all of the marinade. Slowly bring to a gentle simmer, stirring occasionally, and cook until the chicken is fully cooked through, approximately 35-40 minutes.
6. Remove the chicken from the sauce. Bring the sauce to a light simmer, then crush the fried onions lightly in your hands as you add them to the pan. Stir well, then add 250ml (9 fl oz) water. Continue to simmer until the sauce is smooth and reaches a velvety consistency.
7. Serve the chicken over steamed white rice, generously topped with sauce. Garnish with fresh coriander, if desired. For a complete meal, consider serving with a side of aloo gobi.
In hyderabad it's different recipe for korma
O bhai This is not chicken Korma it's Chicken Koma
This is not korma not even look like korma
Pakistani recipes are to dieee forrr
You should make lamb korma next time
It’s not korma it’s kurma
White enjoys bong food.
Aniket chi sister 😂
Approved by subcontinent guy…but did one mistake by eating with spoon😅
It's Raw!
The spices aren't roasted enough nor the gravy, it needs to simmer longer to develop the color and the complex nutty flavors.
Love from Pk
This isn't how we make in Pakistan
Even though not very authentic but still good enough 🇵🇰
OmG love from Pakistan. Thats our mom's staple.
Try chicken roast, wedding dish of Bangladesh ❤
Andy: Babe, what do you want for dinner?
Babe: Chicken Korma
Andy: Korming right up 😊
Nahhh hell naah. That's a L korma
Only man whose wife knows what she wants to eat all the time. Just once, she should go off on him for making her pick all the time.
Still waiting for basic babe 😂
Andy: Babe what you want for dinner?
Babe: chicken korma!
Andy: “basic Babe!”
This looks like my new favorite dish
Fry the chicken before you put the other ingredients. Literally enhances the flavor of chicken.
thats not our asians style korma
This is not the correct way of making chicken korma