📝INGREDIENTS
For the Chicken Marinade:
- 500g chicken (bone-in or boneless, as preferred)
- 1 cup thick curd (yogurt)
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp red chili powder
- Salt – to taste
For the Korma Gravy:
- 2 tbsp ghee (clarified butter) or oil
- 1 bay leaf
- 3–4 green cardamoms
- 1 black cardamom
- 4–5 cloves
- 1-inch cinnamon stick
- 1–2 medium onions – thinly sliced
- 1 tsp coriander powder
- ½ tsp garam masala
- ¼ tsp cardamom powder (optional for aroma)
Nut-Paste (for richness):
- 8–10 cashews or almonds (soaked and ground to paste)
- 2 tbsp cream (optional – for extra richness)
- 1 tsp kewra water or rose water (optional, for royal aroma)
👩🍳Recipe
- 1️⃣ Step 1 – Marinate the Chicken
- Mix yogurt, ginger-garlic paste, turmeric, red chili powder, and salt in a bowl.
- Add chicken pieces and coat well. Cover and marinate for at least 1 hour (or overnight for best flavor).
- 2️⃣ Step 2 – Fry the Onions
- Heat ghee in a kadhai or deep pan. Add bay leaf, cloves, cinnamon, cardamoms.
- Once aromatic, add sliced onions and fry until golden brown (slow fry for deep flavor).
- Take out half of the fried onions and crush them – we’ll add this later for korma magic!
- 3️⃣ Step 3 – Cook the Chicken
- In the same pan with remaining onions and spices, add marinated chicken along with the yogurt mix.
- Cook on medium heat till chicken starts to change color and releases moisture.
- Add crushed fried onions, nut paste (cashew/almond), coriander powder, and mix well.
- Cover and cook on low flame for 20–25 mins till chicken is tender and gravy thickens.
- 4️⃣ Step 4 – Finish the Korma
- Add garam masala, cardamom powder, and cream (if using).
- Stir well and simmer for 5 more minutes.
- For royal aroma, add kewra or rose water and give one last stir.
- 5️⃣ Step 5 – Serve with Elegance!
- Garnish with fried onions and fresh coriander (optional).
- Serve hot with naan, butter roti, or steamed basmati rice.
- Shahi vibes guaranteed! 👑🍛