Degi Chicken Korma Recipe| Purani Delhi Style| देगी चिकन कोरमा रेसिपी - दिल्ली स्टाइल| Chicken Curry

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“Degi Chicken Korma Delight: Purani Delhi Style!" | "Old Delhi's Culinary Gem: The Perfect Chicken Korma Recipe" | देगी चिकन कोरमा रेसिपी - दिल्ली स्टाइल|Chicken Curry
Introduction :
Old Delhi is renowned for its rich culinary heritage, and Chicken Korma is a classic dish that reflects the Mughlai influence on the city's cuisine. Chicken Korma is a flavorful and aromatic dish that features succulent pieces of chicken cooked in a creamy and spiced gravy. The dish is known for its use of aromatic spices such as cardamom, cloves, and cinnamon, which contribute to its distinctive flavor profile.

Prep time: 15-20 minutes
Cooking time: 45-50 minutes
Serves: 4-5 people
Ingredients:
For Birista:
Onion - 400 grams (sliced)
Fragrant Spice Mix:
Black Cardamom - 2 no.
Green Cardamom – 4 nos.
Cinnamon Stick - 1/2 inch
Nutmeg - A very small piece
Javitri - 1 no.
For Korma:
Chicken - 1 kg
Curd - 400 grams
Coriander Powder - 3 tbsp
Kashmiri Red Chilli Powder - 2 tbsp
Green Cardamom - 4-5 nos.
Cloves - 7-8 nos.
Ginger Garlic Paste - 1 tbsp
Salt - To taste
Birista Oil - 3 ladles
Coriander Powder - 1 tbsp
Hot Water - As required
Kewra Water - 1 tsp

Method:
Heat a deep pan over a high flame and add oil for frying the onions. Ensure the oil is moderately hot, and when the sliced onions are added, it should barely cover the surface.
Add sliced onions and fry until they turn light golden brown, stirring frequently. Adjust the flame to prevent the onions from frying too quickly. Maintain a temperature that allows the onions to lose moisture without becoming soggy. When the onions are nearly light golden brown, remove them from the oil using a spider. Squeeze out excess oil with a spatula, transfer to a tissue paper-lined plate, and separate them using forks. Dab with a tissue paper to remove any remaining excess oil. Let the fried onions rest. Crush the fried onions by hand without using a mixer grinder and set them aside. For the spice mix, grind all whole spices into a powder using a spice grinder or mortar and pestle. In a large handi, transfer the chicken. Cut any leg pieces to ensure the tendons are severed. Add curd, powdered spices, green cardamom, cloves, ginger-garlic paste, salt, and the oil reserved from frying the onions. Stir well over high flame. Cook the chicken over high flame for 5-7 minutes until it releases moisture. Cover and cook over medium-low flame for an additional 4-5 minutes until the chicken releases all its moisture, resulting in a runny gravy. Cook the chicken until it's 70% done. Remove the chicken pieces and set them aside in a separate bowl. Return the flame to high and add the crushed fried onions, coriander powder, and stir well. Cook the gravy for 25-30 minutes until it turns grainy. Add hot water if the gravy becomes too dry. Once the gravy turns grainy, add the partially cooked chicken and stir. Cover and cook over low flame until the chicken is fully cooked. Remove the lid, add the spice mix and kewra water, stir well. Taste and adjust seasoning if needed. Your delicious chicken korma, with the rich flavors of Purani Delhi, is ready to be savored. Enjoy!

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