KORMA RECIPE

Classic chicken korma made with Namak Mirch Korma Masala — chicken simmered with yogurt and golden fried onions in a rich, aromatic gravy.

Ingredients

  • 1 kg chicken with bones
  • 1 tbsp ginger garlic paste
  • Namak Mirch Korma Masala (1 packet)
  • 1 ½ cup yogurt
  • 3 medium onions (sliced)
  • 1 cup oil/ghee
  • 2–3 tbsp ginger (julienne)

Method

  1. Heat oil/ghee in a pan and fry the sliced onions until golden brown. Crush and set aside.
  2. In the same oil/ghee, add chicken, Namak Mirch Korma Masala, yogurt, crushed onions and ginger garlic paste, and give it a good mix till the chicken changes colour. Cover and cook on low heat for 20–25 minutes.
  3. Add ½ cup water and cook until the chicken is cooked and oil comes on top.
  4. Garnish with julienne ginger and peeled almonds on top.
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Make it with Namak Mirch

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Frequently Asked Questions

Can I prepare korma ahead of time?
Yes — korma tastes even better after resting. Cook it fully with Namak Mirch Korma masala, let it cool, and refrigerate. Reheat gently on a low flame before serving.
How do I know the korma is fully cooked?
Cook covered on low heat for 20–25 minutes, then add ½ cup water and continue cooking until the chicken is done and oil rises to the top.
How should I serve korma?
Garnish with julienne ginger and peeled almonds on top before serving, as the recipe directs.