Chicken Korma

Chicken korma is an absolute must-try if you love rich, creamy dishes with a perfect blend of spices. This traditional Indian dish is famous for its amazing flavors and rich texture. If you've ever wanted to make this dish at home, go for it! Anyone who tries this chicken korma will definitely give it two thumbs up.

What is Chicken Korma?

Chicken korma is a beloved Indian dish, famous for its creamy and aromatic gravy. It features tender chicken pieces mixed with yogurt, cream, nuts, and spices like coriander, cumin, cardamom, and cinnamon. Originally from Mughlai cuisine, this dish has become popular beyond India for its rich flavor. The spices blend perfectly with the cream and yogurt, creating a mildly spiced yet very flavorful meal. It's often paired with naan, basmati rice, or parathas, making chicken korma a favorite for many.

My Version of Chicken Korma

As I was saying about this chicken korma in Mughlai cuisine, every place has its own twist on the recipe. In North India, they prefer cream, while in South India, coconut milk is the star. Where I live, the recipe is adapted to suit local tastes. People love enjoying chicken korma with flaky 'prata'—it's absolute heaven when the two come together! This version of chicken korma is also a staple at all Muslim weddings and functions.

Key Points to note

I just want to say that making this chicken korma at home wasn't daunting at all, and the flavor is so amazing that it's definitely a recipe worth keeping. Remember the key point before starting!

Remember to turn off the heat completely before adding the yogurt, as explained in the instructions, to prevent it from curdling. Once everything is mixed with the spice powders, just close the lid and turn the heat back on.
If you want the dish to be spicier, just throw in some extra green chillies. I wouldn't suggest adding more chilli powder or black pepper, though, because it'll mess up its beautiful color.
If you've got some pandan leaves, tossing them in with the mint and coriander will add extra aroma to the dish, but it's not a must.
Make sure to give it an occasional stir while the chicken is cooking with the lid on; you don’t want the masala sticking to the bottom. But remember, open the lid only when you see some steam coming out. That way, you avoid any raw masala smell in your dish!

Serving Suggestions

I recently made Mutton Korma, similar to this chicken korma, and both taste pretty similar and delicious. You can enjoy this dish with Ghee Rice (my top recommendation), Mughlai Paratha, chapati, naan, plain basmati rice, or even a simple Egg Biryani.

There are countless ways to enjoy this chicken korma. If you're like me, you can just dip it in some bread and eat it. It's super tasty too! Alright, give this recipe a try and let me know in the comments how many thumbs up you got!

https://youtu.be/5hlToo5bHeo

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Courses: Chicken, Festive Recipes, High Protein Recipes, Lunch, One-Pot Recipes

Servings: 4

Description

This chicken korma recipe is an wonderful blend of spices and creamy richness, creating a perfect balance of flavors that are both aromatic and delicious. The dish starts by infusing oil and ghee with whole spices for depth, followed by layers of savory onions and the warm bite of ginger and garlic. Slow cooking the chicken ensures it soaks up the vibrant flavors of tomatoes and chilies, while a mixture of yogurt and ground spices adds a creamy texture and zesty taste. Finishing touches of coconut, cashew paste, mint, coriander, and a splash of lemon bring brightness and balance to this classic dish, perfect for any occasion.

Ingredients for Chicken Korma

5 tbsp grated coconut
10 cashewnuts (soaked in hot water)
4 tbsp oil
2 tbsp ghee
2 tbsp ginger garlic paste
1 cinnamon stick
3 cloves
3 cardamom pods
3 tomatoes (chopped)
2 onion (sliced)
3 green chilies, (chopped)
2 tsp cumin powder
1 tsp chili powder
1 tsp black pepper powder
1 cup yogurt
A few mint leaves (chopped)
A few coriander leaves (chopped)
Lemon juice
1 1/4 tsp Salt
1 kg chicken (with bone)

Instructions on how to make Chicken Korma

Begin by soaking the cashew nuts in hot water for about 15 minutes.
In a mixer jar, combine the grated coconut and the soaked cashew nuts with a little water. Grind until smooth. Set this paste aside for later use.
In a large pan, add the oil and ghee.
Once the pan is hot, add cinnamon, cloves, and cardamom. Sauté until fragrant.
Add the sliced onions to the pan and sauté on low heat for about 3 minutes.
Introduce the ginger garlic paste and continue to sauté on low heat for an additional 5 minutes.
Add the chicken pieces to the pan and increase to medium heat. Sauté for 5 minutes.
Incorporate the chopped tomatoes and green chilies, and sauté until well combined.
Turn off the flame and add the yogurt, cumin powder, chili powder, black pepper powder, and salt. Mix everything well.
Cover the pan and turn the flame back on to low. Allow the chicken to cook for about 20 minutes, stirring occasionally.
Uncover the pan, mix well, and add the ground coconut and cashew paste. Sauté briefly.
Add in the chopped mint and coriander leaves. Mix thoroughly.
Cover again and simmer for another 5 minutes.
Open the lid, mix well, and add lemon juice to taste. Stir one last time.
Finish with additional chopped coriander leaves for garnish.

Instructions on how to make the Chicken Korma

Instructions on how to make the Chicken Korma with step-by-step photos

1
Prepare the Cashew and Coconut Paste
Begin by soaking the cashew nuts in hot water for about 15 minutes.

In a mixer jar, combine the grated coconut and the soaked cashew nuts with a little water. Grind until smooth. Set this paste aside for later use.
2
Start the Base
Heating up: In a large pan, add the oil and ghee.

Spice infusion: Once the pan is hot, add cinnamon, cloves, and cardamom. Sauté until fragrant.
3
Building Flavor
Onion: Add the sliced onions to the pan and sauté on low heat for about 3 minutes.

Ginger and garlic: Introduce the ginger garlic paste and continue to sauté on low heat for an additional 5 minutes.
4
Cook the Chicken
Chicken addition: Add the chicken pieces to the pan and increase to medium heat. Sauté for 5 minutes.

Tomato and chili: Incorporate the chopped tomatoes and green chilies, and sauté until well combined.
5
Spice and Yogurt Mixture
Off the heat: Turn off the flame and add the yogurt, cumin powder, chili powder, black pepper powder, and salt. Mix everything well.
6
Slow Cook the Korma
Simmering: Cover the pan and turn the flame back on to low. Allow the chicken to cook for about 20 minutes, stirring occasionally.

Final touches: Uncover the pan, mix well, and add the ground coconut and cashew paste. Sauté briefly.
7
Mint and coriander: Add in the chopped mint and coriander leaves. Mix thoroughly.

Final simmer: Cover again and simmer for another 5 minutes.
8
Final Adjustments
Lemon zest: Open the lid, mix well, and add lemon juice to taste. Stir one last time.

Garnish: Finish with additional chopped coriander leaves for garnish.