Chicken Korma – Old Delhi Style
Old Delhi-style Chicken Korma is a regal Mughlai curry made with tender chicken, slow-cooked in a rich gravy of yogurt, browned onions, and aromatic whole spices. Creamy, fragrant, and mildly spiced, it pairs beautifully with roomali roti, sheermal, or fragrant basmati rice.
Shreya Singh
1 month ago
Ingredients
For the chicken
Whole spices
Other spices & finish
Nutrition Facts (per serving)
- Calories 420
- Total Fat 27 g
- Saturated Fat 11 g
- Cholesterol 95 mg
- Sodium 380 mg
- Total Carbohydrate 12 g
- Protein 32 g
Instructions
- 1 Heat ghee in a heavy-bottomed pan. Add whole spices (cloves, cardamom, cinnamon, bay leaf) and sauté until fragrant.
- 2 Add ginger-garlic paste and cook for a minute. Stir in browned onions and sauté until aromatic.
- 3 Add yogurt gradually, stirring continuously to prevent curdling. Cook until oil begins to separate.
- 4 Add turmeric, red chili powder, coriander powder, nut paste, and salt. Mix well.
- 5 Add chicken pieces and coat well with the masala. Cover and cook on low heat for 30–35 minutes until tender.
- 6 Finish with saffron-infused milk and simmer for 2–3 minutes. Garnish with fried onions or fresh coriander.
- 7 Serve hot with sheermal, roomali roti, or basmati rice.
