Chicken korma recipe/ Hyderabadi chicken khorma in 3 steps.
Korma finds its origin in the mughlai kitchen and it’s said that it has been served to Shahjahan and his guests at the inaugaration of tajmahal. Chicken korma is a variation of different kinds of kormas served all over the world. The tenderly cooked chicken in its spicy masala gravy makes this dish a must serve item in dinner parties and get-togethers.
It is rich in proteins from the chicken and is served with any kind of bread like Hyderabadi naan, pita bread, or with rice items like bagaara khana/pulao or plain rice.
Here’s is a simple chicken korma recipe in 3 simple steps: Marination, masala preparation and finally cooking the korma. Do give it a try, you will love it.
Prep Time | 15 minutes |
Cook Time | 20 minutes |
Servings |
people
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Ingredients
For Marination
- 500 grams chicken (bone-in preferably)
- 1.5 tablespoon Ginger-Garlic Paste
- 1.5 teaspoon Red Chilli Powder or paprika (as per taste)
- 1/2 teaspoon Turmeric Powder
- 3/4 teaspoon Salt (as per taste)
- 1 teaspoon Garam masala powder (All spice powder)
For gravy masala
- 2 fistful Dry grated coconut
- 3/4 fistful Ground nut
- 1 large onion (sliced)
- 1 cup water
For cooking the korma
- 4 tablespoon oil
- 1 small onion sliced
- 1 large Bay Leaf
- 5-6 whole Black Peppercorns
- 1 cup Curd / Yogurt
- 2 teaspoon lemon juice
- 1 tablespoon Mint/ Pudina leaves (chopped)
- 1 tablespoon Fresh Coriander Leaves / Cilantro (chopped)
- 3 medium sized Fresh green chillies
- 2 glass water
Ingredients
For Marination
For gravy masala
For cooking the korma
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Instructions
Cooking the Khorma
Recipe Notes
- The recipe shown here is a basic korma recipe, you can add almonds, cashews, and chirongi for masala gravy in place of groundnut. The rest procedure and ingredients will remain the same.
- Be careful and gentle while sauting the masala and chicken together, as vigorous mixing will break the chicken pieces.
- Adding potatoes to korma is optional. If adding then add the potato pieces while adding the curd.