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Lucknow Chicken Korma
Lucknow Chicken Korma is a traditional Indian recipe (from Lucknow) for a classic mild and creamy curry of chicken in a yoghurt-based gravy. The full recipe is presented here and I hope you enjoy this classic Indian version of: Lucknow Chicken Korma.
prep time
10 minutes
cook time
40 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesFowl RecipesMilk RecipesIndian Recipes
Lucknow is purportedly the home of the mild and creamy chicken korma and here is a classic, authentic, recipe from the capital of Uttar Pradesh.
Ingredients:
1kg (2 ¼ lbs) Chicken, cut into medium-sized pieces
4 tbsp Ghee/oil
4 Onions, sliced
5 Green cardamom pods (crushed)
5-6 Cloves
2 tbsp Ginger paste
2 tbsp Garlic paste
250ml (1 cup) Yoghurt
2 tbsp ground Coriander
1 tbsp Red chilli powder (eg Kashmiri chilli)
1 tsp Turmeric powder
½ tsp Garam masala
Salt, to taste
Method:
Cooking the bottle gourd:
Wash the chicken pieces thoroughly then drain and pat dry.
Heat the ghee/oil in a pan and add the sliced onion. Fry until the onions begin to turn brow (about 6 minute), but be careful not to overcook.
Drain the excess oil, then transfer the fried onions to a blender. Add a little water then process the onions to a thick paste. Turn into a bowl and set aside.
Add the crushed cardamoms and whole cloves to the pan in which the onions were fried, place over medium heat and allow to splutter. At this point add the chicken pieces and continue frying for 4-5 minutes, turning the meat with tongs so it colours evenly. After this time transfer the chicken pieces to a plate.
Add a splash of oil to the pan then use to fry the ground coriander, ginger paste, garlic paste, turmeric powder and red chilli powder. Fry for 2-3 minutes then return the chicken to the pan and cook for 4-5 minutes.
Mix the fried onion paste with yogurt and add it to the pan. Mix thoroughly to combine, then add salt to taste. Cover the pan and cook for 20-25 minutes on low heat. Add little water and keep checking the liquid levels at intervals.
Once the chicken is completely cooked sprinkle garam masala powder over the top and switch off the heat. Keep the pan covered for 10 minutes.
The lucknow-style chicken korma is now ready to be served. Accompany with rotis and parathas.
