Chicken Korma Old Delhi Style पुरानी दिल्ली जैसे चिकन कोरमा spicy Chicken Curry

Some recipes are vintage, like this one. Having spent several years in Delhi, I just can't forget the flavours of this Chicken Korma. Trying to recreate it here..

35-40 minutes
2-4
Indian
Chicken Korma Old Delhi Style पुरानी दिल्ली जैसे चिकन कोरमा spicy Chicken Curry Recipe - Ranveer Brar

Ingredients

For Paste

Oil for frying, तेल तलने के लिए

4 medium Onions, sliced, प्याज

8-9 Cashew Nuts, काजू

 

For Curd Mixture

2 cups Curd, beaten, दही

1 ½ tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

1 ½ tbsp Coriander powder, धनिया पाउडर

1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

½ tsp Turmeric powder, हल्दी पाउडर

 

For Delhi Style Chicken Korma

3-4 tbsp Fried onion oil, तला हुआ प्याज का तेल

3-4 Cloves, लौंग

3-4 Green cardamom, हरी इलायची

Prepared Curd MIxture, तयार किया हुआ दही का मिश्रण

Salt to taste, नमक स्वादअनुसार

1 kg Chicken (thigh & drumstick) चिकन

1 heaped tbsp Prepared Onion-Cashew Paste, तैयार किया प्याज-काजू का पेस्ट

1 tsp Kewra water, केवड़ा

1 tbsp Coriander leaves, chopped, धनिया पत्ता

 

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Paste

  • In a kadai, add oil, once it’s hot, add onions and fry until it’s light golden in color.
  • Transfer it to a absorbent paper and keep aside for further use.
  • In the same oil, add cashewnut and fry until light golden in color.
  • Transfer the mixture into the grinder jar and make a smooth paste of it.
  • Keep aside for further use.

For Curd Mixture

  • In a bowl, add curd, ginger garlic paste, coriander powder, degi red chili powder, turmeric powder and mix it well.
  • Keep aside for further use.

 

For Delhi Style Chicken Korma

  • In a handi, add fried onion oil, once it’s hot, add cloves, green cardamom and let it splutter.
  • Add prepared curd mixture and sauté it for 4-5 minutes on low flame.
  • Add chicken and cook it for a while until tender. Add kewra water and mix it well.
  • Finish it with coriander leaves and transfer it to a serving dish.
  • Garnish it with coriander sprig and serve hot with roti.

Reviews

  1. Hi.. In ‘Process’ part of the recipe, you haven’t mentioned when to add the fried onion-cashew paste.. please rectify..

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