Chicken Korma Recipe

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 30

Servings servings

Calories 477kcal

Clean Chicken. Add ginger garlic paste, curd and rest of the spice powder. Marinate for at least 4 hours up to 24 hours.
Soak almond/Cashew in warm water for 20 minutes. Make a puree with water.
Toast coconut until light golden brown in colour and aromatic.

Heat oil in a deep pan. Add thinly sliced onion. Add a pinch of salt. Cook on medium to high heat for 7-8 minutes. When the Onions have softened reduce the heat and cook further. Keep stirring in between for even browning. When the Onion is light golden brown in colour, remove from the pan, drain extra oil and keep it aside.
Keep in mind not to brown the onions too much, else it will turn bitter. Once the onions are out of the pan, while resting the colour will darken a little more.
Make a thick paste of fried onion and curd.

Take out the marinated chicken from the refrigerator and let it rest for 30 minutes on the kitchen counter.
In a kadhai/skillet heat ghee. Add whole spices and cook for 30 seconds until aromatic.
Add marinated chicken and stir fry it on high heat for 7-8 minutes. Keep stirring to avoid burning. The chicken will get nicely seared with few brown spots here and there.
Add slit green chile, toasted coconut, brown onion paste, almond puree. Mix well and cook for 5 minutes on high heat.
Lower heat, add 1.5 cups of water, sugar and salt to taste(remember there is salt in marination). Mix well, cover and cook on low heat for 20 minutes.
At the end add 1/2 teaspoon on garam masala and 1/8th teaspoon nutmeg. Mix well and switch off the gas.

Chicken with bone ( preferably leg and thigh) pieces works the best. I wouldn't recommend using boneless chicken because the cooking process is longer and boneless chicken will get overcooked.
Keep a closed eye while frying the onion, as they will turn from light brown to dark in no time.
You can add a few drops of kewra water towards the end. Kewra water has a very strong flavour, so if you like the flavour just add a few drops towards the end.