Ingredients

• 1 kg chicken (bone-in preferred)
• 4 tbsp ghee
• Salt to taste

• 4 large onions, thinly sliced
• 1 cup thick curd (whisked)
• 1½ tbsp ginger-garlic paste

• 2 bay leaves
• 4 green cardamoms
• 4 cloves
• 1-inch cinnamon stick
• 1 tsp black peppercorns

• 1 tsp coriander powder
• ½ tsp red chilli powder
• ¼ tsp turmeric powder
• ½ tsp garam masala

Instructions

1. Brown the Onions: Heat ghee in a heavy-bottomed pan. Add sliced onions and cook slowly until deep golden brown. Remove half and grind to a paste.
2. Temper Whole Spices: In the same pan, add bay leaves, cardamom, cloves, cinnamon, and peppercorns. Let them release aroma.
3. Add Ginger-Garlic: Add ginger-garlic paste and sauté until raw smell disappears.
4. Add Chicken: Add chicken pieces and sauté on medium flame until lightly sealed.
5. Add Onion Paste: Add the ground fried onion paste and mix well with chicken.
6. Add Yogurt & Spices: Lower the flame. Add whisked curd gradually, followed by coriander powder, chilli powder, turmeric, and salt.
7. Slow Cook: Cover and cook on low flame until chicken is tender and oil separates from the sides.
8. Finish & Serve: Sprinkle garam masala, gently mix, and serve hot.

Why You’ll Love This Recipe

• Authentic Old Delhi Mughlai flavour
• Rich without being overly creamy
• Perfect balance of spice and aroma
• Slow-cooked, deep taste
• Great for special meals

Common Mistakes

• Burning the onions
• Adding yogurt on high heat
• Using too much chilli powder
• Skipping slow cooking

Variations

White Korma: Skip chilli and add cashew paste.
Royal: Add a little kewra water.
Dry: Cook uncovered till thicker.

Personal Note

This Old Delhi-style chicken korma reminds me of slow Sunday cooking, where patience is the main ingredient. The aroma of fried onions and ghee instantly transports me to the narrow lanes of Purani Dilli. It’s a recipe that feels rich, nostalgic, and deeply comforting.