Name: Chicken Korma
Prep time: 20 min
Cook time: 45 min
Total time: 85 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Chicken, bone-in pieces, washed and dried; 1½ Onion, thinly sliced and fried until crispy golden (birista), crushed or blended with yogurt; ⅓ cup Indian-Style Yogurt, whisked smoothly; 2½ Cashews, soaked and blended into a paste; 2½ Almonds, soaked and blended into a paste; ¾ tbsp Ginger-Garlic Paste; ½ Assorted Whole Spices, green cardamoms, black cardamom, cloves, cinnamon, bay leaf; ½ tsp Kashmiri Chili Powder; ¼ tsp Red Chilli Powder; 1 tsp Ground Coriander; ¼ tsp Garam Masala; ½ tsp Kewra Water, screwpine essence, vital for royal aroma; 1½ tbsp Ghee, must use ghee, not oil; ¾ tsp Salt, to taste

1 hr 25 mintotal

1 hr 5 min hands-on20 min hands-off

Prep 20 min · Cook 45 min

Serves: 2
Difficulty: Hard
Spice: Medium

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Method

Heat the ghee in a heavy-bottomed pot. Add the whole spices and let them sizzle for 10 seconds until they smell fragrant.
10 sec
Add the chicken, patted dry, and sear it hard on high heat for 5-7 minutes until it turns opaque and lightly browned.
5–7 min
Spoon in the ginger-garlic paste. Sauté further for 2 minutes to cook out its pungency.
2 min
Lower the flame to its absolute minimum. Add Kashmiri red chilli powder, normal red chilli powder, coriander powder, and salt. Stir rapidly for 1 minute to bloom the spices without scorching.
1 min
Pour in the smooth yogurt emulsion previously mixed with the crushed fried onions (Birista). Stir continuously on low heat until the yogurt seamlessly merges and the ghee distinctively surfaces.
Fold in the velvety cashew-almond paste. Combine well and let it bubble together for 3-4 minutes.
3–4 min
Pour in hot water. Securely cover the pot and simmer gently on low heat for 20-25 minutes until the chicken is fall-off-the-bone tender.
20–25 min
Uncover to reveal a rich layer of infused ghee floating beautifully on top. Sprinkle over the garam masala.
Stir in the Kewra water to imprint that unmistakable royal, wedding-style fragrance. Immediately turn off the heat.
Allow the Korma to rest and mature for 10 minutes before serving.
10 min

How to tell it's done

A commanding, rich, and slightly granular (danedar) gravy completely packing ultra-tender chicken, overwhelmingly exuding the grand aromas of ghee, toasted spices, and floral Kewra.

Getting it right

Tip

A genuinely authentic Awadhi Korma strictly forbids the use of tomatoes or turmeric. The luxurious body of the gravy is constructed purely through yogurt, nut paste, and caramelized onions. Kewra water dictates its distinct 'Shahi' identity.

What to serve it with

A heavy-hitting masterpiece designed for celebration. Demandingly best served with Roomali Roti, Sheermal, or delicate Biryani Rice.

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Ingredients