Chicken Korma Recipe | Old Delhi Style | Kitchenstagram
Chicken Korma is a rich and aromatic Mughlai curry known for its luxurious texture, gentle spices and deep, layered flavour. This North Indian style Chicken korma is characterized by a mellow, fragrant gravy with a delicate balance of savoury, mildly sweet and warming notes.
Korma, also spelled kurma, qorma or qurma, is a curry dish originating in the Indian subcontinent and strongly associated with Mughlai cuisine. The name appears in Urdu, Hindi, Bengali, Persian and Kashmiri, reflecting the dish’s long culinary history across the region.
Various types of korma exist, but this recipe is based on the Delhi-style korma, also known as Shahi Korma or Mughlai Korma. Korma was traditionally considered a rich and special dish prepared for important occasions. Unlike kaliya, which was lighter and regarded as everyday food, korma was associated with elaborated meals.
The dish developed in the Mughal court kitchens and later evolved further in the courts of the Nawabs of Oudh. As we know it today in India, Pakistan and Bangladesh, korma reflects a fusion of Persian, Central Asian and Indian culinary traditions.
Historically, korma consists of meat or vegetables gently braised with yogurt, water or stock and spices to create a thick sauce or gravy. Its flavours are generally less intense than those of other meat-based dishes, while its fragrances are more aromatic.
According to food historian Neha Vermani, korma is first mentioned in cookery books from the reign of Shah Alam. During the 18th century, Mughal court cooks enrich the Persian-style stew with yogurt, spices and garlic. By 1832, a variety of korma pilau was documented in Hyderabad, featuring thinly sliced meat with rice.
During the 19th century, Indian cooks adapted curries for British households, creating versions suited to Anglo-Indian tastes. A Lucknow quarama include ghee, yogurt, cream, crushed almonds, cloves, cardamom and saffron. In contrast, an 1869 Anglo-Indian quorema or korma, omitted cream, almonds and saffron while incorporating British-standard curry spices such as coriander, ginger and black peppercorns.
Serving suggestions:
Korma is enjoyed across the modern India subcontinent in a variety of settings. A traditional accompaniment is sheermal, a saffron flavoured flatbread. In Awadh, silver leaf (vark) is a popular garnish and is traditionally considered essential for serving korma or pulao. In parts of New Delhi, jaggery is often served alongside korma during winter, based on that belief that it helps “the ghee go down.”
Ingredients:
For Fragrant Spice Mix:
4 nos. Green Cardamom
1 no. Black Cardamom
1/2 inch Cinnamon stick
1/2 part of whole Javitri/ Mace
1/4 piece of Nutmeg
For Chicken Korma:
1 kg Chicken, curry cut
400 gm Curd
3 tbsp Coriander Powder
2 tbsp Degi Red Chili Powder
1 tbsp Spicy Red Chili Powder
A pinch of Turmeric powder
5 nos. Green Cardamom
8-10 nos. Clove
1 tbsp Ginger-Garlic paste
Salt to taste
4 nos. Fried Onion/ Birista
5-6 tbsp Birista Oil
1 tsp Kewra Water
Preparation:
- Step 1: In a grinder add green cardamom, black cardamom, cinnamon stick, javitri and nutmeg and grind until you get a fine powder. Set aside. Crush the birista as fine as possible using your hands and set aside.
- Step 2: In a heavy-bottom wok, combine chicken, curd, 2 tbsp coriander powder, degi chili powder, spicy chili powder, turmeric powder, ginger-garlic paste, green cardamom, clove and birista oil, stir well to mix everything properly.
- Step 3: Place the wok over high flame and add salt, stir to mix.
- Step 4: Cook the chicken over high flame for 5-7 minutes until the chicken releases its moisture, cover and cook over medium flame for 5-6 minutes until the chicken is 70% cooked.
- Step 5: Remove the chicken pieces from the gravy and set aside.
- Step 6: Turn the flame back to high, add 1 tbsp coriander powder and crushed birista, stir well.
- Step 7: Cook the gravy for 20-25 minutes until it turns grainy. Once the gravy turns grainy add the chicken, stir to mix. Cover and cook for 12-15 minutes or until fully cooked.
- Step 8: Once cooked add the fragrant spice mix and kewra water, stir to mix.
- Step 9: Serve with Basanti Pulao, Jeera rice, plain rice, butter naan, roti or paratha. Enjoy!!
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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