Chicken Korma is a rich, creamy, and mildly spiced curry that’s perfect for anyone who loves a flavorful yet subtle dish. The sauce is made with a combination of yogurt, cream, and ground nuts, making it indulgent and aromatic. This dish hails from Mughlai cuisine and is a favorite in Indian restaurants around the world!
🍗 Chicken Korma Recipe
🕒 Time: 1 hour (including marination)
🍽 Serves: 4
Ingredients:
For the Chicken Marinade:
- 500g boneless chicken (cut into pieces)
- 1/2 cup yogurt (thick)
- 1 tbsp ginger garlic paste
- 1 tbsp lemon juice
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp red chili powder (adjust to taste)
- Salt to taste
For the Korma Sauce:
- 2 tbsp ghee or vegetable oil
- 2 large onions, finely sliced
- 1-2 green chilies, slit (optional)
- 2 tbsp ginger garlic paste
- 1/2 cup cashews or almonds, ground into a fine paste
- 1/2 cup yogurt (whisked)
- 1/2 cup cream
- 1/4 cup coconut milk (optional, for richness)
- 1/4 cup chopped cilantro
- 1 tbsp garam masala
- 1 tsp ground coriander
- 1/2 tsp cinnamon powder
- 1/2 tsp cardamom powder
- 1-2 tbsp rose water or kewra water (optional, for fragrance)
- Salt to taste
- Water or chicken stock (as needed)
- Saffron strands (optional, soaked in warm milk, for garnish)
Instructions:
- Marinate the Chicken:
In a large bowl, mix together yogurt, ginger garlic paste, lemon juice, turmeric, cumin, red chili powder, and salt.
Add the chicken pieces and coat well. Cover and refrigerate for at least 30 minutes (or overnight for better flavor). - Prepare the Korma Sauce:
Heat ghee or oil in a large pan over medium heat. Add sliced onions and cook until they turn golden brown, which should take about 10 minutes. Set aside about 1/4 of the fried onions for garnish.
Add the ginger garlic paste and green chilies (if using), and sauté for a minute until fragrant. - Make the Nut Paste:
In a small blender or food processor, blend cashews or almonds with a little water to form a smooth paste. Set aside. - Cook the Chicken:
Add the marinated chicken pieces to the pan and cook for 5–6 minutes until they are browned and cooked through. Stir occasionally to avoid burning. - Add the Spices:
Once the chicken is cooked, add garam masala, ground coriander, cinnamon powder, cardamom powder, and salt. Stir well to coat the chicken with the spices. - Add the Nut Paste & Cream:
Stir in the ground nut paste and cook for 3–4 minutes. Add the whisked yogurt, cream, and coconut milk (if using). Stir well to combine and form a smooth, creamy sauce.
Add a little water or chicken stock if the sauce becomes too thick. - Simmer the Korma:
Reduce the heat to low, cover the pan, and simmer the chicken for about 15–20 minutes, allowing the flavors to blend and the sauce to thicken. Stir occasionally. - Finish the Korma:
Once the sauce has reached the desired consistency, add chopped cilantro, and a few drops of rose water or kewra water (optional, for fragrance). Mix well. - Serve:
Serve the Chicken Korma hot, garnished with the reserved fried onions and a few saffron strands (if using).
🍽️ Serving Ideas:
- Serve with naan, roti, or paratha for a hearty meal.
- Pair it with steamed basmati rice or jeera rice (cumin rice) for an extra special touch.
🌶️ Adjusting Spice Levels:
- Mild: Reduce the amount of red chili powder and green chilies in the marinade.
- Spicy: Increase the number of green chilies or add a pinch of red chili flakes.
🧑🍳 Tips and Variations:
- Vegan Version: You can substitute the chicken with tofu or paneer, and use coconut yogurt and coconut cream to make it vegan-friendly.
- Nuts: If you prefer, you can use a mix of almonds and cashews, or even use pistachios for a different flavor profile.
- For Extra Flavor: Add a handful of raisins or dried apricots to the sauce for a sweet and savory contrast.
Chicken Korma is a rich, indulgent dish that’s perfect for special occasions or whenever you’re craving something comforting yet flavorful. The creamy sauce with a blend of spices is sure to please everyone at the table! Enjoy! 😋
