Wash the chicken and drain the excess water by putting it in a colander. Marinate the chicken with ginger-garlic paste, red chili powder, turmeric powder, salt, and garam masala powder. Mix well and keep aside.
Dry roast the grated coconut and ground nuts separately. Caramelize the onion by adding 1 teaspoon oil while roasting the onion. Keep all this aside
Grind the coconut, groundnut, and onions into a smooth paste by adding water as required. Keep this aside
Cooking the Khorma
Heat 4 tablespoon oil in a cooking pot. Add the sliced onion and saute on high flame until the onion turns golden brown in color. Add the bay leaf and black peppercorns as well.
Now add the marinated chicken and saute for 3 minutes on medium flame.
Add the prepared masala and mix well.
Cook the chicken and masala together, with occasional stirring on medium flame until oil starts oozing out. (Here make sure that masala doesn’t stick to the bottom).
Now add the curd and mix well. (Here whisk the curd a little before adding). Cook on high flame until oil starts separating.
At this point add 2 glasses of water, bring it to a boil. Then add half of the green chilies, coriander, and mint leaves. Cover and cook for 15 minutes on low flame.
Finally add the lemon juice and the rest of the green chillies, coriander and mint leaves. Switch off the flame. That’s it, Chicken korma is ready to be served.
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.