Awadhi Chicken Korma
This korma uses yoghurt, browned onions and a modest nut paste to create a rich but balanced gravy. The Awadhi Murg potli brings cardamom, cinnamon, cloves, pepper, cumin, coriander, mace and kasuri methi, so additional whole spices are unnecessary.
Servings
4
Prep Time
25 minutes
Cook Time
50 minutes
Total Time
1 hour 15 minutes
Extra Time
Marination Time: 1 hour
✨ Zaika Potli Secret Technique
Add 1 Awadhi Murg potli when the nut paste and cooking water are added. Let it infuse throughout the covered simmer and remove before finishing.
Ingredients
For the Chicken
- Bone-in chicken — 800 g
- Thick curd — ½ cup / 120 g
- Ginger-garlic paste — 1 tbsp
- Salt — 1 tsp
Zaika Potli
- Awadhi Murg — 1 potli
For the Korma
- Ghee — 2½ tbsp
- Onions — 2 large / about 280 g, thinly sliced
- Cashews — 20 g
- Almonds — 15 g
- Thick curd — ½ cup / 120 g, whisked
- Coriander powder — 1 tsp
- Kashmiri chilli powder — ¼ tsp
- Hot water — 1½ cups
- Salt — ½ tsp, then adjust
For Finishing
- Cream — 2 tbsp, optional
- Kewra water — ¼ tsp, optional
- Fresh coriander — 1 tbsp
Cooking Instructions
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1Marinate chicken with curd, ginger-garlic paste and salt for 1 hour.
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2Soak cashews and almonds in hot water for 15 minutes, then blend to a smooth paste with a little water.
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3Heat ghee in a heavy kadai.
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4Add sliced onions and cook until deeply golden.
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5Remove half and crush them once cool.
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6Add the marinated chicken to the remaining onions and bhuno for 6–8 minutes.
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7Lower the heat and add whisked curd gradually.
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8Add coriander powder and Kashmiri chilli powder.
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9Cook until the yoghurt is incorporated.
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10Add the nut paste, crushed fried onions, hot water and the Awadhi Murg potli.
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11Cover and simmer for 20–25 minutes until the chicken is completely cooked.
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12Remove the potli.
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13Simmer uncovered until the gravy becomes smooth and lightly coats the chicken.
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14Add optional cream and kewra.
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15Taste and adjust salt.
💡 Chef's Pro Tip
Brown onions slowly rather than burning them. Properly browned onions taste sweet and nutty; burnt onions make korma bitter.
🍽️ Perfect Serving Pairings
My Take On Awadhi Chicken Korma
This korma uses yoghurt, browned onions and a modest nut paste to create a rich but balanced gravy. The Awadhi Murg potli brings cardamom, cinnamon, cloves, pepper, cumin, coriander, mace and kasuri methi, so additional whole spices are unnecessary.
The Secret: Brown onions slowly rather than burning them. Properly browned onions taste sweet and nutty; burnt onions make korma bitter.