Chicken Korma is a rich, creamy, and mildly spiced Indian and Mughlai-style curry, featuring tender chicken simmered in a luxurious sauce made of yogurt, cream, nuts, and fragrant spices. 🍗🌰🥣✨
It’s elegant, silky, and absolutely full of warm, aromatic flavor!
🕒 Time: 1 hour
🍽 Serves: 4
🌟 Ingredients:
For the Chicken:
- 500g boneless chicken thighs or breasts (cut into pieces)
- 1/2 cup yogurt (whisked)
- 2 tbsp ginger-garlic paste
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
For the Korma Sauce:
- 3 tbsp ghee or oil
- 1 large onion (thinly sliced)
- 5–6 green cardamom pods
- 4 cloves
- 1 small cinnamon stick
- 5–7 cashews or almonds (soaked and blended into a paste)
- 1/2 cup cream (or full-fat milk)
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg (optional)
- 1/2 tsp garam masala
- 1/2 tsp sugar (optional, to balance)
- Fresh cilantro for garnish
🔪 Instructions:
- Marinate the Chicken:
In a bowl, mix chicken pieces with yogurt, ginger-garlic paste, turmeric, chili powder, and salt.
Marinate for at least 30 minutes (longer is better for deeper flavor). - Prepare the Base:
Heat ghee or oil in a heavy-bottomed pan.
Add whole spices (cardamom, cloves, cinnamon) and sauté for a few seconds until aromatic. - Cook the Onions:
Add sliced onions and cook on medium heat until golden brown and caramelized.
(You can blend half the onions into a paste for an even silkier sauce, optional!) - Add Chicken:
Add the marinated chicken pieces and cook until lightly browned. - Make It Creamy:
Add the cashew or almond paste, stirring well to coat the chicken.
Then add cream (or milk) and a splash of water if needed for desired consistency.
Stir in coriander, cumin, garam masala, nutmeg, and sugar. - Simmer:
Cover and cook gently on low heat for 15–20 minutes until the chicken is tender and the korma sauce is rich and creamy. - Finish:
Garnish with fresh cilantro and a few extra slivered almonds if you like!
🍽️ Perfect with:
- Butter naan or tandoori roti
- Jeera rice (cumin rice)
- Light cucumber and mint raita
💡 Tips:
- Always cook korma gently on low heat to keep the yogurt and cream from splitting.
- For an even more luxurious korma, add a splash of kewra water (pandan essence) or rose water right before serving!
- You can make it richer by adding a little more ground nut paste.
Chicken Korma is truly royal—a dish made for special occasions but easy enough for a cozy, comforting dinner at home! 👑🍛
Would you also like a traditional Mughlai Chicken Korma recipe that’s slightly spicier and richer? 🌟
