Chicken Korma

Name: Chicken Korma
Prep time: 1 h
Total time: 1 h
Yield: 6
Cuisine: indian
Ingredients: 4 chicken leg (about 1kg); 175 ml curd; 2 onions; 2 tomatoes; 1 tbsp ginger (crushed); 8 cloves garlic (crushed); 2 tbsp ghee; 5 tbsp canola oil; 2 bay leaves; 1 tsp cumin seed; 10 black peppercorns; 1 cinnamon stick; 5 cloves; 3 cardamom pods; 1 tsp ground cumin; 2 tsp ground coriander; 1.5 tsp cayenne pepper; 0.5 tsp ground turmeric; 2 tsp salt; 3 dried chilis; 0.25 tsp ground mace; 0.25 tsp ground nutmeg; 0.5 tsp garam masala; 175 ml water

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252df182-e122-4ed5-ab05-99b5c29343fb

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

⅔

onions

⅔

tomatoes

⅓ tbsp

ginger (crushed)

2⅔ cloves

garlic (crushed)

⅔ tbsp

ghee

1⅔ tbsp

canola oil

⅔

bay leaves

⅓ tsp

cumin seed

3⅓

black peppercorns

⅓

cinnamon stick

1⅔

cloves

cardamom pods

⅓ tsp

ground cumin

⅔ tsp

ground coriander

½ tsp

cayenne pepper

⅛ tsp

ground turmeric

⅔ tsp

salt

dried chilis

⅛ tsp

ground mace

⅛ tsp

ground nutmeg

⅛ tsp

garam masala

58⅓ ml

water

Utensils

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

Step 1/13
- 1⅓ chicken leg (about 1kg)
- knife
Remove excess skin and cut chicken into pieces, bones in.
Step 2/13
- ⅓ 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
- ⅔ onions
- ⅔ tomatoes
Peel and slice onions. Quarter the tomatoes.
Step 4/13
- ⅔ bay leaves
- ⅓ tsp cumin seed
- 3⅓ black peppercorns
- ⅓ cinnamon stick
- 1⅔ cloves
- 1 cardamom pods
Prepare whole spices: bay leaves, cinnamon, cumin seeds, pepper corns, green cardamom and cloves.
Step 5/13
- ⅓ tsp ground cumin
- ⅔ tsp ground coriander
- ½ tsp cayenne pepper
- ⅛ tsp ground turmeric
- 1 dried chilis
Measure ground spices: turmeric, cayenne pepper, cumin, coriander. Break up dried chilies.
Step 6/13
- ⅛ tsp ground mace
- ⅛ tsp ground nutmeg
- ⅛ tsp garam masala
Set aside garam masala, nutmeg and mace to be added at the end.
Step 7/13
- 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
- 58⅓ ml curd
- food processor
Transfer sautéed onions to the food processor. Add tomatoes and curd and blend all ingredients.
Step 9/13
- ⅔ 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.
Step 11/13
- ⅔ 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.
Step 13/13
- 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!