Chicken Korma (Super Fast)

Bahan-bahan

1 kg chicken, cut into pieces

½ cup cooking oil

1/2 cup fried onions

1 tablespoon ginger-garlic paste

½ cup plain yogurt

1 tablespoon coriander powder

1 tablespoon Kashmiri red chili powder

1 teaspoon red chili powder (adjust to taste)

½ teaspoon turmeric powder

1 teaspoon salt (adjust to taste)

1 tablespoon gram flour (besan), roasted

½ teaspoon garam masala

2 tablespoons ginger julienned

1/4 teaspoon kewra water

1/4 whole nutmeg

Fresh coriander leaves for garnish

Arahan

Fry Onions:

Heat oil in a large pan over medium heat.

Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish.

Add Chicken:

Add the chicken pieces to the remaining onions in the pan.

Cook until the chicken changes color and is no longer pink.

Add Spices:

Add ginger-garlic paste, coriander powder, Kashmiri red chili powder, red chili powder, turmeric powder, and salt.

Mix well and cook for 2–3 minutes to blend the spices.

Incorporate Yogurt:

Lower the heat and add the plain yogurt.

Stir continuously to prevent curdling.

Cook until the mixture is well combined and the oil starts to separate.

Add Gram Flour:

Add the roasted gram flour to the curry.

Mix well to thicken the gravy.

Simmer the Korma:

Cover and cook on low heat for about 15–20 minutes, stirring occasionally, until the chicken is fully cooked and tender.

Finish with Garam Masala:

Sprinkle garam masala over the curry.

Stir gently and simmer for an additional 2–3 minutes to enhance the flavors.

Garnish and Serve:

Garnish with the reserved fried onions and fresh coriander leaves.

Serve hot with naan, roti, or steamed rice.