Delicious Degi Chicken Korma: Authentic Pakistani Recipe

Name: Delicious Degi Chicken Korma: Authentic Pakistani Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Pakistani
Ingredients: 1 kg Chicken (Bone-in pieces, cut into medium sizes); 1/2 cup Cooking Oil (Or ghee, for authentic flavor); 2 large Onions (Thinly sliced); 2 tablespoons Ginger-Garlic Paste; 1 cup Plain Yogurt (Whisked until smooth); 1.5 teaspoons Red Chili Powder (Adjust to your spice preference); 1/2 teaspoon Turmeric Powder; 2 teaspoons Coriander Powder; 1 teaspoon Cumin Powder; 1.5 teaspoons Salt (Or to taste); 1 teaspoon Garam Masala; 4-5 pieces Green Cardamoms; 3-4 pieces Cloves; 1 inch Cinnamon Stick; 1 cup Water (Or as needed for desired gravy consistency); 2-3 pieces Green Chilies (Slit lengthwise, for garnish and flavor); 1/4 cup Fresh Coriander (Chopped, for garnish); 1/2 teaspoon Kewra Water (Optional, for aromatic fragrance)

Uncover the secrets to making an authentic Degi Chicken Korma right in your kitchen! This recipe brings you a rich, creamy, and aromatic chicken dish, perfect for family meals or special gatherings. Follow our easy steps to achieve a restaurant-quality Korma with tender chicken and a deeply flavorful gravy.

#Chicken Korma

#Degi Korma

#Pakistani Recipe

#Easy Chicken

#Mughlai Cuisine

#Creamy Curry

#Home Cooking

Golden Brown Onions

Recipe Information

15m

Prep Time

40m

Cook Time

55m

Total Time

Servings

Medium

Pakistani

Urdu

Nutrition (per serving)

450

Calories

35g

Protein

15g

Carbs

28g

Fat

Chicken Sautéing with Spices

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Korma Simmering to Perfection

Instructions

0/5 completed

1
Heat oil in a heavy-bottomed pot. Add sliced onions and fry until golden brown and crispy. Remove onions with a slotted spoon and set aside to cool, then crush lightly.
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10m
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Heat oil in a heavy-bottomed pot. Add sliced onions and fry until golden brown and crispy. Remove onions with a slotted spoon and set aside to cool, then crush lightly.
10m
Ensure onions are uniformly sliced for even browning. Don't over-fry, as they can turn bitter.
2
In the same oil, add chicken pieces and fry until they change color and are lightly browned on all sides. Add ginger-garlic paste and sauté for 2-3 minutes until fragrant.
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8m
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In the same oil, add chicken pieces and fry until they change color and are lightly browned on all sides. Add ginger-garlic paste and sauté for 2-3 minutes until fragrant.
8m
Browning the chicken adds depth of flavor and helps seal in juices.

3
In a bowl, whisk yogurt with red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Add this yogurt-spice mixture to the chicken in the pot. Cook on medium heat, stirring constantly, until the oil separates from the masala.
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10m
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In a bowl, whisk yogurt with red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Add this yogurt-spice mixture to the chicken in the pot. Cook on medium heat, stirring constantly, until the oil separates from the masala.
10m
Continuously stir the yogurt mixture to prevent it from curdling. Cook until the raw smell of spices disappears.
4
Add the crushed fried onions, green cardamoms, cloves, cinnamon stick, and water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the chicken is tender and cooked through.
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15m
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Add the crushed fried onions, green cardamoms, cloves, cinnamon stick, and water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the chicken is tender and cooked through.
15m
The long, slow simmer is key to a tender chicken and a rich, flavorful gravy. Stir occasionally to prevent sticking.
5
Stir in garam masala, slit green chilies, and kewra water (if using). Cook for another 2-3 minutes. Garnish with fresh chopped coriander.
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7m
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Stir in garam masala, slit green chilies, and kewra water (if using). Cook for another 2-3 minutes. Garnish with fresh chopped coriander.
7m
Adding garam masala at the end preserves its fresh aroma. Kewra water adds a traditional Mughlai fragrance.