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I would like to start my blog with a recipe that I am very comfortable with because I have cooked it so many times, and everyone always loves this dish. I have made this Korma with chicken, but you can use beef or lamb, just adjust the cooking time. Most Indian restaurants in this country tend to make the Korma sweet, which is not the way it is supposed to be, hope you enjoy the Korma, made this way more!

Ingredients (Serves 8)

1 kg Chicken pieces (with bone)

1/2 cup Onion paste

2 tbsp Garlic paste

1tbsp Ginger paste

1tsp Mace & Nutmeg powder mix

3 Cinnamon Sticks

4 Cardamoms

2 tbsp Kewra/Rose water

1/2 cup Yoghurt

1/2 cup Ghee/oil

1/2 cup sliced onions

6 Potatoes (medium sized) sliced to 4 pieces

Salt, sugar and lemon juice according to taste

Garnish with cream, coriander, sliced almonds and saffron (optional)


Marinate the chicken pieces in yoghurt, 1/4 cup oil, garlic, ginger and onion paste and the mace & nutmeg powder mix, and keep it in the fridge for an 1 hour.

Then heat some oil in a wok and add the cinnamon sticks and the cardamoms, until it sputters, about 1 minute. Then add in the chicken along with the mixture, and cover the wok until its almost cooked. Meanwhile in a different pan heat some oil and lightly fry the potatoes, and set aside. Once the chicken is almost cooked, then sprinkle lemon juice, salt and sugar according to taste and turn off the heat.

Now add the sliced onions and add the potatoes to the chicken pan. Turn the heat up and brown the chicken and potatoes by stirring continuously, until you can smell the nice mixture and add the rose water. At this point, add some water to coat the potatoes, put the cover on and bring to a boil for 8-10 mins. Then simmer,(till the potatoes are cooked) and add some  fresh coriander, cream, saffron and sliced almonds to garnish.

An additional trick for all Korma, is to add fried onions as a garnish, which makes it a bit more healthier than adding cream, almonds and saffron.

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