Chicken Korma

Ingredients

• 1 kg chicken pieces (Bone-in, skinless pieces preferred; boneless chicken may also be used)
• 1 cup plain yogurt (Whisked smooth)
• 3 onions (Thinly sliced)
• 0.5 cup cooking oil (For frying the onions and cooking the korma)
• 2 tbsp ginger-garlic paste
• 5 green cardamom pods (Lightly crushed)
• 1 cinnamon stick
• 4 cloves
• 1 tsp cumin seeds
• 1 tbsp ground coriander
• 1 tsp red chili powder (Adjust to taste)
• salt (To taste; estimated 1½ tsp for nutrition)
• 1 cup warm water (Add as needed for the desired gravy consistency)
• 1 tsp garam masala (For finishing)
• 0.25 cup fresh cilantro (Chopped, for garnish)

Steps

1. 1

   Slice the onions, whisk the yogurt until smooth, and gather the spices. Pat the chicken dry so it browns more readily.

2. 2

   Heat the oil in a heavy-bottomed pot over medium heat. Add the sliced onions and fry, stirring often, until deep golden brown and crisp at the edges, about 10–15 minutes. Do not let them burn.

3. 3

   Remove the fried onions with a slotted spoon and drain them on a plate. Leave the flavored oil in the pot.

4. 4

   Add the cardamom, cinnamon, cloves, and cumin seeds to the hot oil. Fry for 30–60 seconds, until fragrant and sizzling.

5. 5

   Add the ginger-garlic paste. Cook for 1–2 minutes, stirring constantly, until the raw aroma disappears.

6. 6

   Add the chicken pieces. Stir thoroughly to coat them in the spiced oil, then cook for 5–7 minutes until the outside is no longer pink and lightly browned.

7. 7

   Add the ground coriander, chili powder, and salt. Stir for about 1 minute so the spices coat the chicken without scorching.

8. 8

   Lower the heat. Add the whisked yogurt gradually, a few spoonfuls at a time, stirring continuously after each addition to prevent curdling.

9. 9

   Return the fried onions to the pot and mix them into the chicken and yogurt masala.

10. 10

    Pour in the warm water and stir to form a loose gravy. Bring the mixture to a gentle simmer.

11. 11

    Cover the pot and cook over low heat for 25–30 minutes, stirring occasionally, until the chicken is tender and cooked through. The gravy should be glossy and thick enough to coat a spoon; chicken should reach 165°F/74°C internally.

12. 12

    Stir in the garam masala during the final minute of cooking. Taste and adjust the salt or chili if needed.

13. 13

    Garnish with chopped cilantro and serve hot with naan, roti, or steamed basmati rice.

Notes

The supplied page description contains no written ingredients or instructions, and no transcript or comments were provided. This is therefore a traditional-style reconstruction rather than a verbatim extraction of Cook With Faiza's specific recipe. For a lighter korma, use less oil; the onions should be deeply golden but not blackened.

Nutrition per serving

• main
• curry
• chicken
• Pakistani-style
• South Asian
• stovetop
• gluten-free
• high-protein