Darbar Grill’s Chicken Korma


Chef Simon Gomes of Darbar Grill shares his recipe for easy, satisfying Chicken Korma. The latest Darbar Grill outpost opened on E 55th Street late last year.


1 lb chicken breast or thigh (boneless), cut into small pieces
2 large chopped onions
1 tsp red chili powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
3 stars anise
1 cinnamon stick
5 pieces cardamom
2 tsp oil
salt to taste

For the ginger garlic paste:

4 oz chopped garlic
4 oz chopped ginger root

In a blender, combine the garlic, ginger and approximately one eighth of a cup of water until smooth.

For the cashew yogurt paste:

1 cup yogurt
1 cup cashews

In a blender, combine the yogurt, cashews and one cup of water until smooth.

Chicken Korma:

In a saucepan pan on medium heat, heat up the oil and sautée the star anise, cinnamon, cardamom and onion until brown.

Add the ginger garlic paste and all powders, and cook for two minutes. Then, add the chicken and cook until half done. Finally, add the cashew yogurt paste, and cook for another 5-10 minutes. Salt your dish to taste, and serve with basmati rice or naan.


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