Spicy Chicken Korma Recipe with detail steps and precise video : This mouth smacking spicy Chicken korma recipe could be the perfect choice for all the Korma lovers. This delicious, authentic korma recipe does not requires too much of effort and time. It can be easily prepared within 40-50 minutes, that too with very basic and few ingredients and steps. For making this chicken korma recipe I am going to use homemade korma masala powder, but you can easily replace it with the store bought one.

Ingredients:

  • Onions – 3 large / about 250 – 300 gms
  • Garlic – 50 gms/ hand full
  • Ginger – 10 gms
  • Ginger juliennes – 1 tbsp
  • Curd – 1 cup / 200 gms + ½ cup more for marination
  • Homemade Korma masala
  • Oil – 1 cup

 

Method:

  1. Clean, wash and strain chicken in a strainer or colander. Keep it aside.
  2. First of all we will marinate chicken for this, take a big bowl and add ½ cup curd, ½ tsp salt and mix well.
  3. Now add chicken pieces in it and mix well.
  4. Cover and keep it aside for at least 10-15 minutes or more if possible.
  5. If you are going to marinate it for more than 1 hour, then I will recommend you to keep it in the refrigerator.
  6. Meanwhile the chicken is marinating we will do all the other preparations required for the korma recipe.
  7. Cut onions in thin slices, make ginger garlic paste using very little water and make ginger juliennes. Keep everything aside.
  8. For cooking korma, always take a heavy bottom kadhai, pour 1 cup of oil in it (here I am using mustard oil, but you can easily replace it with any other regular cooking oil).
  9. Once the oil is heated, reduce the flame and add chopped onions in it and cook them on high heat until they starts to turn brown in colour.
  10. Keep stirring for even cooking.
  11. When you see that onions have turned light brown in colour, reduce the heat to low and further cook them until they turn golden in colour.
  12. Keep stirring so that all the onions cook evenly.
  13. Once done, turn off the heat and take the fried onions out in a plate.
  14. Spread the fried onions so that they become crispy once they cool down. Keep them aside to cool completely.
  15. You can also fry onions in advance and keep them aside for later use to save time.
  16. In the same kadhai and remaining oil, we will cook korma.
  17. Turn on the heat and let the oil heat up again.
  18. When the oil is heated back, add the marinated chicken into it. (drain the excess water from the chicken)
  19. Cook the chicken for 1 minute, stirring continuously.
  20. After 1 minute, add ginger garlic paste, curd and homemade korma masala in it.
  21. Mix everything well and add salt in it. Mix once again.
  22. Cover the kadhai and cook the chicken at medium heat for 20-25 minutes or until it is 80 percent done.
  23. Stir it in between few times to ensure that it does not stick at the bottom of the kadhai.
  24. While the chicken is cooking, take a grinding jar and add the fried (cool) onions in it and grind the coarsely for 5-6 seconds.
  25. Stir the onions once or twice in between to check.
  26. Make sure you grind the onions coarsely, do not grind them into fine paste otherwise it will release oil.
  27. You can also crush onions in a mortal and pastel.
  28. After 15-20 minutes add the grated ginger in the korma and also check the chicken pieces.
  29. If you find that chicken is still under cooked and there is not sufficient liquid in the gravy , then reduce the heat and add ¼ – ½ cup water in it and again cook it covered until it is 80 percent done.
  30. But if the chicken pieces are almost done and there is still too much of gravy/liquid, cook the korma uncovered on high heat.
  31. Make sure you stir the chicken gently but continuously so that the pieces do not break and gravy does not stick at the bottom of the kadhai.
  32. Once all the chicken is 80 percent cooked and oil has separated, reduce the heat and add crushed fried onions in it and cook it till oil separates.
  33. Add 1.5 – 2 cups of water in the korma, mix well and let it comes to a boil.
  34. At this stage taste and adjust the salt in the gravy, add more if required.
  35. Cover the kadhai and let it cook undisturbed, on low heat for 5-10 minutes.
  36. After 10 minutes turn off the heat and let the korma sit covered for 5-10 minutes more.
  37. Chicken Korma masala is ready to be served, garnish it with chopped coriander and serve with rice, tandoori roti or chapatti.

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