Chicken Degi Korma

Sometimes all you want is a perfectly cooked chicken Korma. #HappyCookingToYou

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  • Oil ¾ Cup
  • Pyaz (Onion) sliced 1 large
  • Chicken qorma cut ½ kg
  • Dahi (Yogurt) whisked ½ Cup
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Javatri powder (Mace powder) ¼ tsp
  • Dhania powder (Coriander powder) 1 & ½ tbs
  • Namak (Salt) 1 tsp or to taste
  • Jaifil powder (Nutmeg powder) ¼ tsp
  • Garam masala powder ½ tsp
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Laung (Cloves) 5
  • Hari elaichi (Green cardamom) 5
  • Sabut kali mirch (Black peppercorns) 13-14
  • Darchini (Cinnamon sticks) 2-3
  • Badi elaichi (Black cardamom) 1
  • Tez paat (Bay leaves) 2
  • Pani (Water) ½ Cup or as required
  • Kewra water 1 tbs
  • Garam masala powder ¼ tsp


In pot,add oil,onion and fry until golden brown (don’t leave unattendant).

Take out fried onion and spread on a tissue paper and let them cool.

In blender,add fried onion and grind well & set aside.

Leave half cup of oil in the pot (remove excess oil),add chicken,yogurt,ginger garlic paste,mace powder, coriander powder,salt,nutmeg powder,garam masala powder,red chili powder,cloves,green cardamom, black peppercorns,cinnamon sticks,black cardamom,bay leaves and mix well.

Turn on the flame and cook on medium low flame for 6-8 minutes.

Cover and cook on low flame for 5 minutes.

Add fried & crushed onion,mix well and cook on medium low flame until oil separates.

Add water,kewra water and mix well.

Add garam masala powder,cover and cook on low flame for 5-6 minutes & serve!

Recipe By: Seema Hanif

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