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Chicken Korma

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Chicken Korma
  • Chef:
  • Recipe Servings: 4
    Prep Time:
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Subbalakshmi Khan, a professional dancer cooks up a mughlai chicken korma with generous amounts of spices and Indian flavors.


  • 1/2 kg chicken
  • 1 cup oil
  • 2-3 tsp ghee
  • 2 tsp jeera
  • 8 -10 cardamoms
  • 6-7 cloves
  • 2 Tbsp garlic
  • 1 Tbsp coriander powder
  • 1 Tbsp chili
  • Salt to taste or 1 Tbsp
  • 1 tsp ginger paste
  • 1 cup yogurt
  • 2 onions, sliced and fried (puree this with the yogurt)
  • 1 tsp garam masala
  • A few strands of saffron, mixed in 3 tsp of water


  1. Heat the vegetable oil into the pan, then put a dollop of ghee.
  2. Put cardamom, cloves, garlic and fry the mix properly.
  3. Then add the chicken and let it cook for about 2-3 minutes.
  4. Keep stirring it.
  5. Once it becomes brown, add coriander and chili powder.
  6. Add salt to taste.
  7. Add ginger paste, mixture of fried onions and yoghurt, let it cook for a minute.
  8. Then put garam masala and saffron for flavor.
  9. If the gravy is too thick add little bit of water before covering it. The masala should fuse well with the chicken.
  10. Cover it and give it some time to cook on slow fire. Let it simmer for about 10-15 minutes.
  11. Keep stirring occasionally.
  12. Serve hot.

Johan Aarts »» 1 year ago »»

the Jeera is not mentioned in the method!

Johan Aarts »» 1 year ago »»

The Jeera is not mentioned in the method.