Chicken Korma

Servings

3-4

Prep Time

30 minutes

Cook Time

55 minutes

Cuisine

North Indian

Category

Main course

Chicken Korma is a rich and aromatic Indian curry made with tender chicken cooked in a creamy onion, yogurt, and spice-based gravy infused with kewra and whole spices.

Chicken Korma

Ingredients

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    • Oil – 100 ml

    • Onions (sliced) – 150 g (1.5–2 medium)

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    • Ghee- 40ml, 4tbsp

    • Yogurt – 100 g (6–7 tbsp)

    • Ginger Garlic Paste – 1 tbsp (15 g)

    • Cloves – 2pc

    • Green Cardamom – 2pc

    • Black Cardamom – ½–1

    • Red Chilli Powder – ¾ tbsp (7–8 g)

    • Coriander Powder – 1.5 tbsp (12–15 g)

    • Turmeric Powder – ½ tsp (2 g)

    • Cumin Powder – ½ tsp (2–3 g)

    • Salt – to taste (6–8 g)

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    • Chicken – 450–500 g

    • Ginger Julienne – ½ tbsp (5–6 g)

    • Kewra Water – 2–3 drops

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    • Cumin Powder – ½ tbsp (4–5 g)

    • Black Cardamom Seeds – ¼ tsp (0.5 g)

    • Green Cardamom – 2pc

    • Cloves – 2pc

    • Nutmeg – ¼ piece (0.5 g)

    • Mace – ½ blade

    • Cinnamon – ½ inch (1 g)

    • Use: ½–1 tsp (2–3 g)

    Directions

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      1. Move the SmartSwitch to Air Fry Mode and insert the combi pan into Level1.

      2. Select SEAR/SAUTÉ function, set the temperature to HI 5, and press the button to start preheating.

      3. Add sliced onions to the combi pan and cook for 25 minutes, stirring occasionally, until deep golden brown and crispy (birista). Remove and keep aside.

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      1. In the same combi (leftover oil), add ghee & ingredients mentioned in “for base gravy” and chicken, give it good mix. continue on SEAR/SAUTÉ at HI 5 for another 15 minutes to cook the gravy base. Stir in between.

      2. Continue on SEAR/SAUTÉ at HI 5 for another 15 minutes to cook. Stir in between.

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      1. Add the prepared birista, korma masala (adjust as per your preference), and 300 ml hot water. Mix well until the masala is smooth and combined.

      2. Move SmartSwitch to cooker mode. Close the lid, select COMBI MEALS mode, set the temperature to 200°C, and cook for 10 minutes.

      3. Once cooking is complete, add ginger julienne & kewra water, then stir gently to combine the flavors. Serve hot.