Ingredients
- 1 kilogram skinless, bone-in chicken pieces
Ingredients for marinade
- ½ Cup thick curd
- 2 tablespoon ginger-garlic paste
- 1 teaspoon garam-masala
- 1 teaspoon salt
Ingredients for Gravy
- 1 Cup korma curry paste
- ¼ Cup ghee
- 1 bay leaf
- 2 – 3 green cardamom
- Salt to taste
- 2 – 3 green chillies
- ½ teaspoon garam-masala
- ½ Cup water
Instructions
- Clean, wash, and pat dry the chicken pieces. Prick the chicken pieces a few times with a fork.
- Combine curd, ginger-garlic paste, salt, and garam masala in a bowl. Mix nicely to make a smooth lump-free paste.
- Add chicken pieces to the marinade paste. Rub the chicken pieces with the marinade nicely. Keep the marinated chicken in the refrigerator overnight or for at least 5 – 6 hours.
- Prepare the korma curry paste following my recipe.
- To make chicken korma, heat ghee in a heavy bottom casserole. Add the bay leaf and the crushed cardamom pods. Cook for a few seconds to release the aroma of spices.
- Now add the marinated chicken pieces, korma curry paste along with the marinade. Fry over low heat till they turn pale white and tender. This usually takes 10 – 15 minutes.
- Season with salt, green chillies, and the garam masala. Cover and cook the chicken over low heat till the pieces are tender
- To make little gravy add ½ Cup of water. Simmer the curry uncovered over low heat till it thickens. Keep stirring at regular intervals.
- Garnish Chicken Korma with fresh coriander leaves.
- Serve Chicken Korma warm with naan or tandoori roti.
Recipe Notes:
- Try to use the thick and fresh curd for marinating the chicken. Avoid curd with a sour flavor.
- Whisk the curd and other ingredients nicely before marinating the chicken.
- Water is always added towards the end of the process when the chicken pieces are almost cooked. After adding water do not cook the chicken pieces for too long.
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