Delhi Korma

Here is how to make the perfect dehli style korma at home. Do try it this Eid and enjoy. #happycookingtoyou #foodfusion #digitalammi #pakistanicooking

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Prepare Khushboo Masala:

-Javitri (Mace) 2 blades

-Hari elaichi (Green cardamom) 8-10

-Darchini (Cinnamon stick) 1

-Jaifil (Nutmeg) 1

-Laung (Cloves) 3-4

Prepare Korma:

-Ghee (Clarified butter) 1 Cup or as required

-Pyaz (Onion) sliced 4-5 medium

-Chicken mix boti 1 kg

-Hari elaichi (Green cardamom) 6-7

-Sabut kali mirch (Black peppercorns) 1 tsp

-Laung (Cloves) 3-4

-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs

-Dhania powder (Coriander powder) 1 & ½ tbs

-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs

-Himalayan pink salt 1 & ½ tsp or to taste

-Zeera powder (Cumin powder) 1 tsp

-Lal mirch powder (Red chilli powder) ½ tbs or to taste

-Garam masala powder ½ tsp

-Dahi (Yogurt) 300g

-Water 1 & ½ Cup

-Warm water 1 Cup

-Kewra water 1 & ½ tsp



Prepare Khushboo Masala:

-In a mortal & pestle,add mace,green cardamom,cinnamon stick,nutmeg,cloves & grind to make powder & set aside.

Prepare Korma:

-In a pot,add clarified butter & let it melt.

-Add onion & fry on medium flame until golden,take out & spread in a tray & let it air dry until crispy.

-In the same pot,add chicken & mix well until it changes color.

-Add green cardamom,black peppercorns,cloves,ginger garlic paste,coriander powder,Kashmiri red chilli powder,pink salt,cumin powder,red chilli powder,garam masala powder & mix well.

-Add yogurt & mix well,cover & cook on low flame until chicken is tender (12-15 minutes).

-Take out chicken pieces from pot & set aside.

-Crush fried onion finely with the help of hands & add in pot,mix well & cook on medium flame for 1-2 minutes.

-Add water,mix well & cook on low flame until thick gravy is formed (18-20 minutes).

-Add warm water & mix well.

-Add cooked chicken pieces & mix well.

-Add khushboo masala,kewra water,cover & cook on low flame for 4-5 minutes.

-Serve with naan!

Recipe By: Kanwal Mohsin

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