To start preparing the Chicken Korma recipe, first clean and wash the chicken pieces.
Drain the water completely and add it to a bowl along with pepper powder, Kashmiri red chilli powder, cooking oil, salt and ginger-garlic paste. Mix everything well and keep aside for about 30 minutes.
Add onions, salt, ginger and garlic pods to a pressure cooker with a little water and pressure cook for 1 whistle. Let it cool and add it to the mixer grinder. Make a fine paste and keep it aside.
Heat a heavy bottomed pan with oil, add green cardamom. After 10 seconds, add the marinated chicken pieces and cook them for about 10 minutes.
Once cooked the chicken will turn white from the inside. Take it out into a bowl.
In the same pan add more oil. Add shahi jeera, green chillies and cook for about 10 seconds. Then, lower the heat, add onion paste, salt to taste and curd.
After a minute, raise the heat and cook for about 6-7 minutes. Once the chicken and gravy are well cooked, sprinkle the garam masala powder and coriander leaves. Turn off the gas, cover it and let it rest for 5-10 minutes before serving.
Serve the Chicken Korma recipe alongside Pakki Mutton Biryani, Garlic Naan and Burani Raita for an Indian weekend dinner or as your main course at home parties.
