Easy Slow-Cooked Chicken Korma
Sana Siddiqui cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by K Kampani on SeeMeCook
A richly flavored Indian chicken korma built from simple ingredients, crispy fried onions, aromatic whole spices, and patient slow cooking. Bone-in chicken is gently simmered so the onion-infused fat and spices develop a deeply savory sauce.
- Time
- 80 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 450 g
- 30 g
- 4 g
- 2 g
- 120 g
- 55 g
- 1 g
- 1 g
- 3 g
- 1 g
- 240 g
Weights are estimates. Together, the ingredients weigh about 1.91 kg before cooking, which is about 475 g per serving.
Steps
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.
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.
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.
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.
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.
Add the marinated chicken and all of its marinade to the pot. Stir so the pieces are coated in the aromatic fat and spices.
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.
Lift the lid and turn the chicken pieces so they cook evenly. Cover the pot again and continue slow cooking for another 15 minutes.
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) / 74°C (165 °F).
Taste the korma and adjust the salt. The sauce should be aromatic and rich, with tender chicken and a glossy, onion-infused consistency.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 724
- Protein
- 68 g
- Carbs
- 16 g
- Fat
- 43 g
- Fiber
- 4 g
Where the calories come from
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