Easy Slow-Cooked Chicken Korma

Ingredients

• 1 kg bone-in chicken pieces (Preferably a mix of thighs and drumsticks; skin removed if desired)
• 3 large onions (Thinly sliced, for frying)
• 2 tbsp ginger-garlic paste (Use an equal blend of fresh ginger and garlic if making it yourself)
• 2 tsp ground coriander
• 1 tsp Kashmiri chili powder (Adjust to taste; it provides color and mild heat)
• 0.5 cup plain yogurt (Whisk until smooth; add to the marinade)
• 0.25 cup flavored onion oil (Reserved oil from frying the onions)
• 4 cardamom pods (Whole spice)
• 4 cloves (Whole spice)
• 1 cinnamon stick (Whole spice)
• 1 bay leaf (Whole spice)
• 1 cup hot water (Add near the end of cooking)
• salt (To taste)

Steps

1. 1

   Thinly slice the onions. Heat a deep, heavy-bottomed pot or skillet over medium heat and add enough neutral oil to fry them, reserving the onion-flavored oil for the recipe.

2. 2

   Add the sliced onions and fry patiently, stirring regularly, until evenly golden brown and crisp. Do not rush this stage or let them burn; the onions should be deep golden and brittle at the edges.

3. 3

   Remove the fried onions with a slotted spoon and drain them. Reserve the flavored oil in the cooking pot, or measure out about 1/4 cup of it for the marinade and cooking.

4. 4

   In a large bowl, combine the bone-in chicken, ginger-garlic paste, ground coriander, Kashmiri chili powder, yogurt, salt, and some of the reserved onion-flavored oil. Massage the marinade thoroughly into every piece with clean hands. Set aside while you prepare the pot.

5. 5

   Add the whole spices—cardamom, cloves, cinnamon, and bay leaf—to the remaining onion-flavored fat in the pot. Keep the heat very low and let the spices gently sizzle until fragrant, taking care not to scorch them.

6. 6

   Add the marinated chicken and all of its marinade to the pot. Stir so the pieces are coated in the aromatic fat and spices.

7. 7

   Cover the pot and cook over the lowest heat for 20 minutes. The chicken should release some juices and begin cooking gently in the layered onion-and-spice fat.

8. 8

   Lift the lid and turn the chicken pieces so they cook evenly. Cover the pot again and continue slow cooking for another 15 minutes.

9. 9

   Pour in the hot water and stir gently to loosen the sauce. Cover and continue simmering over low heat until the chicken is completely cooked through and tender, about 15–20 minutes more. Bone-in chicken should reach an internal temperature of 165°F / 74°C.

10. 10

    Taste the korma and adjust the salt. The sauce should be aromatic and rich, with tender chicken and a glossy, onion-infused consistency.

11. 11

    Serve hot, spooning the sauce over the chicken. Enjoy with rice, naan, or another flatbread.

Notes

The transcript emphasizes patience: do not rush the fried onions or the low-and-slow cooking. Bone-in chicken is strongly recommended for better flavor. The exact measurements were not visible in the supplied Instagram description or transcript, so the quantities above are practical estimates based on the described technique.

Nutrition per serving

• main
• Indian
• chicken
• curry
• slow-cooked
• stovetop
• gluten-free
• high-protein