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Zafrani chicken wings korma in a rich saffron and fried onion gravy on a white plate

Zafrani Chicken Wings Korma

Chicken wings slow-cooked in a rich shahi korma of fried onions, yogurt, ghee and whole spices, finished with saffron and kewra.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main Course
Cuisine: Pakistani
Ingredients Method Notes

Ingredients
  

Main
  • 1 kg chicken wings cleaned
  • 1/3 cup ghee
  • 1/4 cup oil
  • 3 medium onions thinly sliced
  • 1 cup full-fat yogurt whisked
  • 1 tbsp ginger garlic paste
Whole spices
  • 4 green cardamoms
  • 1 black cardamom
  • 5 cloves
  • 1 inch cinnamon stick
  • 8 black peppercorns
  • 1 bay leaf
Ground spices
  • 1 1/2 tsp red chilli powder
  • 1 tbsp coriander powder
  • 1/4 tsp turmeric
  • 1 1/2 tsp salt or to taste
  • 1 tsp garam masala
To finish
  • 1 pinch saffron soaked in 3 tbsp warm milk
  • 1/2 tsp kewra water
  • 1/4 tsp green cardamom powder

Method
 

Make the fried onion paste
  1. Heat ghee and oil in a heavy pot. Fry the sliced onions on medium heat, stirring, until evenly golden brown. Remove with a slotted spoon, leaving the ghee in the pot.
  2. Crush or blend the fried onions with the yogurt into a smooth paste.
Cook the korma
  1. Reheat the same ghee and add all the whole spices. Fry for 30 seconds until fragrant.
  2. Add the chicken wings and ginger garlic paste. Fry on high heat for 5 to 6 minutes until the wings are lightly golden.
  3. Lower the heat and add red chilli powder, coriander powder, turmeric and salt. Mix well.
  4. Add the onion-yogurt paste and stir continuously for 2 minutes. Add 1/2 cup water, cover and cook on low heat for 20 to 25 minutes until the wings are tender.
  5. Uncover and bhuno on medium heat until the ghee separates and rises to the top.
Finish
  1. Sprinkle garam masala and cardamom powder. Pour over the saffron milk and kewra water.
  2. Cover and leave on the lowest heat (dum) for 5 minutes. Serve hot with naan or rice.

Notes

Fry the onions evenly golden, not dark, and crush them with yogurt for a silky gravy. Add saffron and kewra only at the end and finish on dum.