Andhra Style, Chicken Recipes, Non Vegetarian

Authentic Chicken Korma recipe | How to make Chicken Korma

Chicken korma

Authentic Chicken Korma | How to make Chicken Korma is a delectable gravy dish that is rich, creamy, and full of scrumptious flavors that will delight any meat lover.

It is prepared by braising the chicken with yogurt, browned onions, nuts, and spices.

Korma is a traditional Indian delicacy brought by the Mughals that we prepare all over the country and is the most delectable meal one can create. We can cook it using mutton, chicken, or navratan korma, which we make with nine different types of vegetables.

It is slow-cooked on a low flame for approximately an hour to ensure that it absorbs all of the flavors and the gravy builds into a rich and creamy glaze.

I prepared this dish for dinner with 2kgs of chicken. First, I saute it in a combination of oil and ghee until it turns light brown. This enhances its flavor and adds a sense of richness to the dish.

Next, I blend the browned onions with yogurt/curd and add them to the gravy to create a luscious creamy texture. The brown onions add a subtle sweetness, while the curd adds acidity, balancing the flavor of the meal.

We use very few spices to make this dish; instead of whole spices, we use a generous amount of garam masala and coriander powder.

I also add a paste made of desiccated coconut and nuts like almonds and cashews to lend the korma a nutty flavor while also making it rich and delicious.

Serve this delectable authentic Chicken gravy hot with chapati, roti, kulcha, naan, flavored rice, or plain rice. Try our other chicken recipes featured in this blog Chicken 65, Easy chicken masala recipes

How to Make Authentic Chicken Korma

  1. Heat the mixture of 2tbsp oil and 2tbsp ghee in a wide-bottomed Kadai.

2. Sauté finely sliced 3 large onions till it turns golden brown over medium heat.

3. Remove ¾th of onions and set them aside.

4. Add the cleaned and washed 1kg of chicken to the hot oil with browned onions and saute for 5-10 minutes until the moisture evaporates and it gets lightly fried.

Chicken Korma

5. Sauté 2tbsp ginger-garlic paste for 2-3 minutes, or until the raw aroma goes away.

Chicken Korma

6. Meanwhile, make a smooth paste of 10 cashews, 10 almonds, and 2tbsp desiccated coconut with the 1/4th cup of water.

7. Add 2tsp salt, 2tsp red chili powder, 1tbsp coriander powder, 1tsp garam masala, 1/2 tsp cumin powder, and 1tsp pepper powder and sauté on low heat for 5-10 minutes, or until the spices become fragrant and oil begins to ooze out from the edges.

8. Blend the browned onions and 1cup curd into a smooth paste and add it to the simmering mixture. Cook for 5 minutes after combining all the ingredients.

9. Mix in the nuts and coconut paste well with the meat.

Chicken Korma

10. Cook for 4-5 minutes, or until the gravy reaches the desired consistency and a glaze forms in the gravy.

Chicken Korma

11. Serve this delectable authentic Chicken gravy hot with chapati, roti, kulcha, naan, flavored rice, or plain rice.

Chicken Korma
Chicken korma

AUTHENTIC CHICKEN KORMA RECIPE | HOW TO MAKE CHICKEN KORMA

Srilatha
Authentic Chicken Korma is a delectable gravy dish that is rich, creamy, and full of scrumptious flavors that will delight any meat lover.
Prep Time 5 mins
Cook Time 35 mins
Total Time 45 mins
Course Curry, Main Course
Cuisine Indian, North indian
Servings 6 people

Ingredients
  

  • 1 kg Chicken bone-in
  • 2 tbsp Oil
  • 2 tbsp Ghee
  • 3 Onions (large)
  • 2 tbsp Ginger-garlic paste
  • 1 tsp Garam masala
  • ½ tsp Cumin powder
  • 1 tsp Pepper powder
  • 2 tsp Salt
  • 2 tsp Red chili powder
  • 1 tbsp Coria3der
  • 1 cup Curd
  • 2 tbsp Desiccated coconut/Dry coconut
  • 10 Cashews
  • 10 Badam

Instructions
 

  • Heat the oil and ghee in a wide-bottomed Kadai.
  • Sauté the finely sliced onions till golden brown over medium heat.
  • Remove ¾th of onions and set them aside.
  • Add the cleaned and washed chicken to the hot oil with browned onions and saute for 5-10 minutes until the moisture is evaporated and the chicken is lightly fried.
  • Sauté the ginger-garlic paste for 2-3 minutes, or until the raw aroma is gone.
  • Meanwhile, make a smooth paste of cashews, almonds, and desiccated coconut with the 14th cup of water.
  • Add salt, red chili powder, coriander powder, garam masala, cumin powder, and pepper powder and sauté on low heat for 5-10 minutes, or until the spices become fragrant and oil begins to ooze out from the edges.
  • Blend the browned onions and curd into a smooth paste and add it to the chicken mixture that is simmering. Cook for 5 minutes after combining all of the ingredients.
  • Mix in the nuts and coconut paste well with the chicken.
  • Cook for 4-5 minutes, or until the gravy reaches the desired consistency and a glaze forms in the gravy.
  • Serve this delectable authentic Chicken gravy hot with chapati, roti, kulcha, naan, flavored rice, or plain rice.