Chicken Degi Korma recipe

Watch the video · 2:46

Ingredients

• 1 kg chicken, cut into pieces on the bone
• 150 g ghee or 3/4 cup oil mix
• 3 large onions, thinly sliced
• 200 g yogurt (3/4 cup), whisked
• 2 tbsp ginger garlic paste
• 2 tsp coriander powder
• 1.5 tsp red chilli powder
• 1/2 tsp turmeric
• 2 tsp salt, or to taste
• 4 green cardamoms and 4 cloves
• 1 small cinnamon stick
• 1 tsp garam masala
• 3 green chillies, slit
• Fresh coriander and ginger strips to garnish

Method

1. Heat the ghee in a heavy pot on medium heat. Fry the onions for 12 to 15 minutes until deep golden brown. Remove half and set aside.
2. In the same pot, add the whole spices and the chicken. Fry on high heat for 5 minutes until the chicken turns white.
3. Add the ginger garlic paste, coriander powder, chilli powder, turmeric and salt. Fry for 3 to 4 minutes.
4. Lower the heat. Add the yogurt slowly, stirring constantly, to stop it from splitting. Cook for 5 minutes.
5. Cover and cook on low heat for 25 to 30 minutes, stirring occasionally, until the chicken is tender and cooked through with no pink and the ghee floats on top.
6. Crush the reserved fried onion and stir it in with the garam masala and green chillies. Cook for 5 minutes.
7. Garnish with coriander and ginger and serve hot.

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