Chicken Korma


  1. Chicken 1 kg.
  2. Yogurt 1/2 kg.
  3. Onions (sliced) 5
  4. Ginger garlic paste 2 tbsp.
  5. Red chilli powder 1 1/2 tsp.
  6. Turmeric 1/4 tsp.
  7. Coriander powder 1 tsp.
  8. Whole black pepper 10
  9. Cloves 6
  10. Green cardamom 6
  11. Cumin seeds (powder) 1 tsp.
  12. Nutmeg less than 1/4 tsp.
  13. Fennel seeds (powder) 1 tsp.
  14. Salt 1 1/2 tsp.
  15. Oil 1 cup


  • In a bowl put yogurt, red chilli powder, turmeric, salt, ginger garlic paste, green cardamom, fennel seeds powder, cumin powder, cloves, whole black pepper, nutmeg powder, coriander powder and chicken.
  • Mix and keep aside.
  • Heat oil in a pan.
  • Add onions and fry till golden brown.
  • Take out onions from the oil on kitchen towel.
  • Leave them to get cool and crispy.
  • Crush the onions with hand.
  • Add the chicken and crushed onions to the oil in the pan.
  • Cook on high heat till it starts to boil.
  • Lower the heat and cook for half an hour or till the gravy gets thick and oil comes on top.
  • Take out in a serving bowl.
  • Serve with naan, sheermaal or taftaan.

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