Purani Dilli-wala Murgh Korma - Chicken Korma, Old Delhi style

Chicken Korma dish

Purani Dilli-wala Murgh Korma ~ Chicken Korma, Old Delhi style recipe is here.

Back from my cookery demo at Flavour Fest in Plymouth last week and wanted to share another chicken curry this Sunday with my lovely friends here.

Please note that this recipe is not in my latest cookbook, No Worries, Just Chicken Curries. There are 73 other regional recipes from India in my cookbook. More on that at the end of this article.

There is something about korma that never goes out of style. Gentle heat, patience, and a good balance of spice do all the heavy lifting here. This Old Delhi style Chicken Korma is my way of bringing that timeless, comforting richness into your kitchen from the by-lanes of old Delhi’s Jama Masjid area without no shortcuts, without fusion or fuss - just proper authentic flavour.

Originally made with mutton (goat meat) the flavours develop overtime as you cook the meat for longer. However, chicken cooks faster, so we will cook the chicken and remove it from the hob while we continue to cook the sauce. Chicken is added back at a later stage.

This recipe is rich so brace yourselves. If you want it to be healthier, just reduce the oil and cream.

Pre-preparation time: 30 mins

Cooking time: 50 mins

Serves: 3-4

Ingredients

500-600 g chicken breast, medium pieces

1 mace blade

5-6 green cardamom pods

2-3 cloves

2 medium white onions, sliced finely

200 g yoghurt, whisked

1 tbsp ginger-garlic paste

½ tsp nutmeg powder

1½ tbsp coriander powder

1 tsp Kashmiri Mirch red chilli powder

½ tsp Degi Mirch red chilli powder (optional)

100 ml neutral oil

1 tbsp butter

Salt as per taste

1-2 tbsp double cream

50-100 ml water (optional)

1 tsp garam masala

Method

For the korma spice mix:

Grind mace, cardamom pods, and cloves into a fine powder. Add nutmeg and set aside.

For the caramelised onions:

Heat oil in a frying pan over medium heat. Add sliced onions and cook until deeply golden and caramelised. Let them cool, then crush lightly by hand or blend briefly. Do not discard the oil.

For the chicken marinade:

In a bowl, combine chicken, yoghurt, ginger-garlic paste, coriander powder, both chilli powders, nutmeg, and ¼ tsp salt. Mix well and refrigerate for at least 30 minutes.

For the sauce:

In a saucepan, heat 2 tbsp oil (preferably from the onions) with butter. Add the marinated chicken and cook on medium heat.

Lower the heat, cover, and cook for 10-12 minutes, stirring occasionally. Once cooked, remove only the chicken pieces and set aside. The remaining sauce should be fairly thin.

Add the crushed caramelised onions to the sauce and mix well.

Stir in half of the prepared spice mix. Cover and cook on low to medium heat for 10 minutes until thick.

When oil begins to separate at the edges, return the chicken to the pan. Add salt and cook for a few minutes.

Add the remaining spice mix and switch off the heat.

Garnish:

Finish with garam masala and a drizzle of double cream.

Serve with:

Ginger potatoes, naan, or whole wheat paranthi.

Notes:

Chicken thighs can be used instead of breast for a juicier result.

Any red chilli powder can replace Degi Mirch, or reduce altogether for a milder dish.

Avoid adding water unless you prefer a thinner gravy - 50 ml is usually enough.

You will find my love for chicken recipes from various corners of India is boundless! Indian food culture is shaped by its culinary history, back stories, and traditions. Finding these niche gems (recipes) and putting them together in my latest cookbook for my readers worldwide has been such a honour and privilege.

My latest cookbook, No Worries, Just Chicken Curries is available on Amazon for £14.25.

Suki with her latest cookbook!