The Best Delhi Style Korma!
Mughlai spiced succulent chicken braised in a Punjabi-style sweet onion and tomato gravy
When you combine Punjabi and Mughlai flavors you get the most perfect North Indian dish— the iconic Delhi Korma. This is one of the best dishes I’ve made according to my dad (who has been channeling his inner Gordon Ramsey lately, so this is a big deal!) The gravy was velvety, mildly spiced, slightly sweet from the twice cooked onions and tomatoes, and so fragrant.
My version was inspired by a Punjabi mutton curry Mr. Bhagwant Singh made on one of my favorite episodes of Rick Stein’s India (YouTube link attached). I attempted to recreate the Singh family dish with the addition of a Mughal flare by adding a few extra spices and yogurt, turning it into this rich, luscious korma that reflects the vibrant cultures and rich history of Delhi.
Although I did change up the method since I am not using a dum to cook the korma in and changed up the spices, the end result turned out so delicious and flavorful, and it looks just as I imagined a good Delhi Korma to look (check out the picture below).
Delhi Style Chicken Korma
Ingredients
- 3-4 pounds meat with bones (chicken, lamb, goat, or beef)
- 1 cup olive oil
- 5 dried red chilies
- 6 small onions (boiled)
- 1 cup fried onions (paste) I use store-bought (Laziza brand)
- ¼ cup ginger and garlic paste
- 2 tbsp ghee
- ½ cup whole milk yogurt (whisked)
- 1 tbsp turmeric
- 2 tbsp kashmiri red chili powder/paprika
- 1 can stewed tomatoes (pureed) you can substitute with 3 boiled tomatoes
- 1 bay leaf
- 2 tbsp julienned fresh ginger
- green chilies (optional)
Korma Masala
- 1 medium flat cinnamon stick/bark
- ½ tbsp cloves
- 1 tbsp black peppercorns
- 1 whole black cardamom
- 1 piece of mace
- 4 green cardamom pods
- 1 tbsp coriander seeds
- ½ tbsp cumin seeds
- 2 tbsp caraway seeds/shah zeera
Instructions
Prep
- Prepare korma masala by dry roasting spices in a saucepan over medium heat for 3 mins or until the spices release aroma.
- Use a mortar and pestle or coffee grinder to turn the whole spices into a fine powder.
- Blend fried onions into a paste or powder.
- Boil onions until tender and translucent. Set aside until cool.
- Blend a can of stewed tomatoes into a smooth paste.
- Prep and clean meat. Thoroughly pat dry with a paper towel. Make sure there is no moisture on the meat.
Korma
- Set instant pot on saute-mode (high). Heat oil and sear chicken on all sides until it develops of a golden crust on all sides. It should take 2-3 minutes on each side. At the same time, drop in the dried red chilies. Sear the chicken in batches if you have to. Overcrowding the pot will prevent the chicken from browning. This steps add more flavor to the chicken, helps lock in the juices and keeps the chicken from overcooking and falling off the bone.
- Remove the meat and chilies from the pot and set aside.
- Turn the heat to a medium. Add fried onion paste/powder to the pot. Saute for 2 mins until the oil begins to separate from the onions.
- Make a paste with the boiled onions and it to the pot. Cook until the oil surfaces.
- Once the oil surfaces, add in the bay leaf, turmeric, paprika, and korma masala (reserve a tablespoon for later). Saute the spices for a few seconds.
- Add in the ginger garlic paste and saute for a 2 mins.
- Add in whisked yogurt. It has to be whisked to a smooth texture prior to adding to the pot. This will prevent it from curdling when cooked.
- Add in a can of pureed/blended stewed tomatoes.
- Close the lid but do not seal, keep it on vent. Cook the korma for 10 minutes on medium saute mode. Do not open until the pressure is released. Check occasionally to ensure contents are not burning.
- The oil should surface once again, add in chicken and cook for 10 mins on high pressure (sealed). If you're using lamb, goat or beef increase the cook time to 20 mins.
- Quick release and add in the reserved korma masala and julienned ginger. Sautee on high for a few minutes until the oil surfaces again and the korma becomes a deep brown.
- Garnish with green chilies and fresh cilantro. Serve with naan or plain white basmati rice.
