Chicken korma



Chicken 600 gm cut into medium sized pieces

Curd 1/2 cup

Onion 1 medium and 1 large

Ginger 1”piece

Garlic 4 to 6 cloves

Green chilli 4 or 5

Whole coriander seeds 1 tsp + 1 tbsp

Bay leaf 1

Whole dry red chilli 1

Cinnamon 1” stick

Cardamom 4

Cloves 4 to 6

Garam masala powder 1/2 tsp

Salt 1 tsp or as per taste

Oil 1 + 3 tbsp




  • Roughly chop the medium sized onion to large pieces and grind it to a smooth paste along with the ginger, garlic and green chilli
  • Now take this paste in a mixing bowl, add salt, garam masala and 1 tbsp of oil and mix well
  • in this add the chicken pieces and coat them well with the masala. Allow the marinated chicken to rest for about an hour
  • dry roast 1 tbsp of coriander seeds and grind them to a coarse powder
  • slice the large onion to fine slices. Heat the remaining oil in a kadhai at medium flames, add the sliced onion and fry them untill golden brown
  • now remove the fried onion from the kadhai. Take the curd and the fried onion in the grinder and grind them together to make a smooth paste
  • in the same kadhai, add the cardamom, cinnamon, cloves, the bay leaf, whole dry red chilli and a tsp of coriander seeds and sauté for about few seconds
  • then add the marinated chicken and roast and cook for about a minute. Now cover the chicken and cook for about 5 to 7 minutes
  • open the cover, stir well and add the curd and fried onion paste and the coarsely ground coriander seeds,  give a good mix and cook uncovered for another 5 minutes or so untill the chicken is well cooked
  • your chicken korma is ready to be served.

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