Chicken Korma Recipe

My homemade korma paste is the secret formula for this restaurant-style chicken korma recipe. Learn how to make Dilli style chicken korma.

📝 Ingredients

• 1 kilogram skinless, bone-in chicken pieces
• 1/2 Cup thick curd ((get recipe))
• 2 tablespoon ginger-garlic paste ((get recipe))
• 1 teaspoon garam-masala ((see recipe))
• 1 teaspoon salt
• 1 Cup korma curry paste ( see recipe )
• 1/4 Cup ghee
• 1 bay leaf
• 2 - 3 green cardamom
• Salt to taste
• 2 - 3 green chillies
• 1/2 teaspoon garam-masala ( see recipe )
• 1/2 Cup water

👨‍🍳 Instructions

1. 1Clean, wash, and pat dry the chicken pieces. Prick the chicken pieces a few times with a fork.
2. 2Combine curd, ginger-garlic paste, salt, and garam masala in a bowl. Mix nicely to make a smooth lump-free paste.
3. 3Add chicken pieces to the marinade paste. Rub the chicken pieces with the marinade nicely. Keep the marinated chicken in the refrigerator overnight or for at least 5 - 6 hours.
4. 4Prepare the korma curry paste following my recipe.
5. 5To make chicken korma, heat ghee in a heavy bottom casserole. Add the bay leaf and the crushed cardamom pods. Cook for a few seconds to release the aroma of spices.
6. 6Now add the marinated chicken pieces, korma curry paste along with the marinade. Fry over low heat till they turn pale white and tender. This usually takes 10 - 15 minutes.
7. 7Season with salt, green chillies, and the garam masala. Cover and cook the chicken over low heat till the pieces are tender.
8. 8To make little gravy add 1/2 Cup of water. Simmer the curry uncovered over low heat till it thickens. Keep stirring at regular intervals.
9. 9Garnish Chicken Korma with fresh coriander leaves.
10. 10Serve Chicken Korma warm with naan or tandoori roti.