Veg-Nonveg Thali (Spicy Chicken Chop Fry & Vegetable Korma)
For Chicken Marinade Masala
For Chicken Marinade
For Cooking Chicken
For Chicken Dressing & Garnish
For Vegetable Korma Base
For Vegetable Korma Gravy
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Chicken Marinade Masala
Grind the roasted cashew nuts, fried onions, fried garlic cloves, dried rose petals, green cardamom powder, mace powder, and dried red chillies to a coarse paste without adding any water.
Marinate Chicken
In a large bowl, combine the chicken drumsticks with 1/2 tbsp garlic paste, 1 tbsp ginger paste, the prepared coarse masala paste, salt to taste, and the juice of half a lemon. Mix well to ensure the chicken is thoroughly coated. Ideally, for , but for immediate cooking, proceed to the next step.
Heat Oil and Butter
Heat 1/4 cup oil and 1 tbsp butter in a kadai (wok) over medium heat.
Infuse Whole Spices
Add a 1-inch cinnamon stick, 4 green cardamoms, 4-5 cloves, and 10-15 black peppercorns to the hot oil and butter. Let the spices infuse for a few seconds until fragrant.
Sauté Chicken
Add the chicken drumsticks to the kadai. on high flame for until the chicken is lightly browned on all sides.
Cook Chicken Covered
Cover the kadai with a lid and cook the chicken on a medium to low flame for to allow it to cook through.
Prepare Chicken Dressing
In a separate bowl, 1 cup yogurt until smooth. Add 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1/4 cup chopped coriander leaves, 10-15 torn fresh mint leaves, and 1 crushed sliced onion. Mix all ingredients well to form a dressing.
Add Oil to Dressing
Add 1 tbsp oil to the yogurt dressing and mix again to combine.
Add Dressing to Chicken
After , uncover the chicken. Add the prepared yogurt dressing, 1 tbsp roasted dried fenugreek leaves (kasoori methi), and 1 tbsp chaat masala powder to the chicken. Spread the dressing evenly over the chicken.
Simmer Chicken with Dressing
Cover the kadai again and cook on a low flame for another , allowing the flavors to meld and the chicken to finish cooking.
Garnish and Serve Chicken
Uncover the chicken, stir gently, and then shut off the flame. Garnish with 2 tbsp freshly chopped coriander leaves. The Spicy Chicken Chop Fry is ready.
Prepare Korma Base
In a clean kadai, heat 3 tbsp ghee. Add 3 sliced onions and brown them well until they are golden brown.
Brown Cashew Nuts
Add 1/2 cup cashew nuts to the browned onions and continue to brown them together until the cashews are also golden.
Grind Korma Base Paste
Remove the browned onions and cashews from the kadai, let them cool to room temperature, and then grind them to a fine paste.
Fry Paneer
In a separate pan, fry 200 gms paneer cubes until they are nicely golden brown on all sides. Set aside.
Heat Ghee for Korma Gravy
In the same kadai used for browning onions, heat 2-3 tbsp ghee.
Infuse Whole Spices for Korma
Add 1 star anise, 10 black peppercorns, 5-6 cloves, 4-5 green cardamoms, a 1-inch cinnamon stick, and 2 black cardamoms to the hot ghee. Let them infuse until fragrant.
Sauté Ginger and Garlic
Add 1-inch finely chopped ginger and 6-7 finely chopped garlic cloves. for a few seconds until their raw smell disappears.
Add Powdered Spices
Add 1/2 tsp turmeric powder and 1 tbsp red chilli powder. Immediately the flame to low to prevent the spices from burning.
Add Yogurt to Gravy
Add 1 cup yogurt to the kadai. Stir continuously on a low flame until the oil starts to separate and a beautiful layer of oil appears on top.
Add Vegetables and Almonds
Add 500 gms each of assorted vegetables (French beans, carrots, peas, cauliflower), 3 finely chopped green chillies, and 10-12 soaked and peeled almonds. Mix well to combine with the gravy.
Add Vegetable Stock
Pour in 1 cup of vegetable stock (the water used to boil the vegetables). Mix thoroughly.
Add Fried Paneer
Add the fried paneer cubes to the vegetable korma. Gently mix to incorporate them without breaking.
Adjust Seasoning
Adjust salt to taste, ensuring the flavors are balanced.
Garnish and Finish Korma
Add 1/2 cup freshly chopped coriander leaves and mix well. Shut off the flame. Finally, add 1/2 cup fresh cream and gently fold it into the korma. The Vegetable Korma is now ready.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 8 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
Variations
Simple ways to adapt this recipe.
- For the vegetable korma
You can use different combinations of vegetables based on seasonal availability.
- Adjust the spice levels in
Adjust the spice levels in both dishes to your preference by altering the amount of red chillies and chilli powder.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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