Chicken Korma 2

Cooking with same ingredients with different technique changes the taste of entire dish.

Pictorial Demo:

Recipe Serves 3


For the Marination
Chicken 450gm   + 1/4tsp Red Chilly powder + 1/4 tsp Coriander powder + 1/4 tsp turmeric powder+ 1/4 tsp ginger garlic paste + 1/4 tsp salt
1 tbsp oil

For the gravy:
1/2 cup onion paste (2 onions)
1/4 cup oil
Whole garam masala 
2 tbsp ginger garlic paste
1 1/2 tbsp curd
1 glass water + 1/2 cup water

1/2 tsp red chilly powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp black pepper powder
1/2 tsp garam masala powder

Dry Roast  below separately & Ground to paste with 1/3 cup of water
 2 tbsp peanuts
2 tbsp coconut powder
1 /2 tbsp seasame seeds

NOTE* We need  heap 1 tbsp of the above roasted masala. Rest can be stored in air tight container for 1 month.

4-5 tbsp chopped coriander, 3 green chillies


  1. Marinate the chicken with red chilly powder, coriander powder, turmeric powder, ginger garlic past & salt. Keep aside covered with  10 minutes
  2. Heat non stick pan with 1 tbsp oil. Place chicken. Cook for a minute on each side.
  3. Heat oil in a deep vessel.  Add in whole garam masala
  4. When it crackles, add in onion paste. Fry till translucent.
  5. Add in ginger garlic paste. Fry for a minute. Or till the raw smell is less.
  6. Add in all the dry masalas & stir few times.
  7. Put the vessel off the flame & add in whipped curd. Stir well.
  8. Add in fried chicken, roasted masala, black pepper, garam masala. Mix well
  9. Fry using 1/2 cup water till oil separates. This process is called Bhunna.
  10. Add in chopped coriander, slice green chillies.
  11. Add in a glass of water. Cook covered till chicken is tender. Keep the gravy according to your required consistency. 
  12. Serve hot with Roti, Rice or Khubz.

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