OLD DELHI style CHICKEN KORMA – Some recipes are vintage, like this one. Having spent several years in Delhi, I just can’t forget the flavours of this Chicken Korma. Trying to recreate it here..
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OLD DELHI style CHICKEN KORMA
Preparation time 10 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Paste
Oil for frying, तेल तलने के लिए
4 medium Onions, sliced, प्याज
8-9 Cashew Nuts, काजू
For Curd Mixture
2 cups Curd, beaten, दही
1 ½ tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 ½ tbsp Coriander powder, धनिया पाउडर
1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
For Delhi Style Chicken Korma
3-4 tbsp Fried onion oil, तला हुआ प्याज का तेल
3-4 Cloves, लौंग
3-4 Green cardamom, हरी इलायची
Prepared Curd MIxture, तयार किया हुआ दही का मिश्रण
Salt to taste, नमक स्वादअनुसार
1 kg Chicken (thigh & drumstick) चिकन
1 heaped tbsp Prepared Onion-Cashew Paste, तैयार किया प्याज-काजू का पेस्ट
1 tsp Kewra water, केवड़ा
1 tbsp Coriander leaves, chopped, धनिया पत्ता
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Paste
In a kadai, add oil, once it’s hot, add onions and fry until it’s light golden in color.
Transfer it to a absorben paper and keep aside for further use.
In the same oil, add cashewnut and fry until light golden in color.
Transfer the mixture into the grinder jar and make a smooth paste of it.
Keep aside for further use.
For Curd Mixture
In a bowl, add curd, ginger garlic paste, coriander powder, degi red chili powder, turmeric powder and mix it well.
Keep aside for further use.
For Delhi Style Chicken Korma
In a handi, add fried onion oil, once it’s hot, add cloves, green cardamom and let it splutter.
Add prepared curd mixture and saute it for 4-5 minutes on low flame.
Add chicken and cook it for a while until tender. Add kewra water and mix it well.
Finish it with coriander leaves and transfer it to a serving dish.
Garnish it with coriander sprig and serve hot with roti.
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Credit: YouTube/Chef Ranveer Brar
