Chicken Korma
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.
- Prep Time
- 30 minutes
- Cook Time
- 55 minutes
- Servings
- 3-4
- Category
Main course
- Cuisine
- North Indian
Ingredients
- Oil – 100 ml
- Onions (sliced) – 150 g (1.5–2 medium)
- 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)
- Chicken – 450–500 g
- Ginger Julienne – ½ tbsp (5–6 g)
- Kewra Water – 2–3 drops
- 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
- Move the SmartSwitch to Air Fry Mode and insert the combi pan into Level1.
- Select SEAR/SAUTÉ function, set the temperature to HI 5, and press the button to start preheating.
- 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.
- 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.
- Continue on SEAR/SAUTÉ at HI 5 for another 15 minutes to cook. Stir in between.
- 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.
- Move SmartSwitch to cooker mode. Close the lid, select COMBI MEALS mode, set the temperature to 200°C, and cook for 10 minutes.
- Once cooking is complete, add ginger julienne & kewra water, then stir gently to combine the flavors. Serve hot.