Degi Chicken Korma with Cashew Nuts

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Degi Chicken Korma with Cashew Nuts
  • 4-6Servings
  • 40 mPrep Time
  • 20 mCook Time
  • 0 mReady In
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Step by Step method

  • Step 1

    In a deep pan heat Dalda Cooking Oil. Add ginger garlic paste and let it simmer for a while. Then add chicken with bones and lightly fry the chicken.

  • Step 2

    When chicken turns light golden, remove it from the pan and set aside.

  • Step 3

    Add crushed cardamom to pan and sauté for a few seconds.

  • Step 4

    Add the sautéed chicken back to the pan and continue stirring for 1-2 minutes.

  • Step 5

    Mix together salt, red chili powder, ground coriander, yogurt and crushed brown onion and mix well. It is better to blend this mix in a blender to ensure a smooth velvety texture in the korma.

  • Step 6

    Add yogurt mix to the pan and let it simmer for 7-8 minutes, continue stirring until oil separates.

  • Step 7

    When oil separates, add 2 cups of lukewarm water and lower the heat. Stir well and let the korma simmer for 10-12 minutes.

  • Step 8

    When you see Dalda Cooking Oil is separate from the masala, the korma is ready.

  • Step 9

    Sprinkle a few cashew nuts just before serving and let them simmer for a few minutes.

  • Step 10

    Add 1/2 tsp of kewra water if you want to at the end and let it simmer for another 1 minute (optional). Serve with either roti or naan.

Tips & variations

  • You can replace cashew nuts with almonds based on your own taste and preference.

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