Chicken Korma Recipe
Delicious creamy chicken korma made in Indian style. There are so many ways a korma is made. This is one of the easiest and most delicious chicken korma made with yogurt and onions as the base. This is best served with plain rice, naan, paratha, or roti.
Delicious creamy chicken korma made in Indian style. There are so many ways a korma is made. This is one of the easiest and most delicious chicken korma made with yogurt and onions as the base. This is best served with plain rice, naan, paratha, or roti.
- 1/8 tsp turmeric (or haldi)
- â½ kg chicken ((bone-in))
- 3 tbsps yogurt or curd
- 1 tbsp ginger garlic paste ((ground in equal quantities
- â¾ to 1 tsp garam masala ((or korma masala))
- 1 tsp red chili powder ((less spicy variety minimum â½ tsp))
- salt as needed ((i used â½ tsp sea salt))
- 1 tbsp oil (or ghee)
- 2 green cardamoms
- 1 cup onions (sliced)
- 6 cashews
- 4 almonds ((optional))
- 4 tbsps yogurt ((or â¼ cup curd for paste))
- 1 small bay leaf (or tej patta)
- 4 cloves (or laung)
- 2 inch cinnamon (or dalchini)
- 1 cardamom (or elaichi)
- 1 to 2 green chilies (slit)
- 1 cup water ( for gravy)
- salt (for gravy as needed (i used about â½ tsp))
- â½ tbsp coriander powder
- â½ to â¾ tsp garam masala
- â¼ tsp red chili powder ((optional for color))
- 3 tbsps coriander leaves (or cilantro chopped )
- Carbohydrate 2.27968 g
- Cholesterol 0 mg
- Fat 3.006325 g
- Fiber 0.2635 g
- Protein 1.014395 g
- Saturated Fat 0.5923265 g
- Serving Size 1 1 Serving (12g)
- Sodium 1.077 mg
- Sugar 2.01618 g
- Trans Fat 0.14338 g
- Calories 38 calories
Step-by-step
- Ingredients : 1/8 tsp turmeric (or haldi), â½ kg chicken ((bone-in)), 3 tbsps yogurt or curd, 1 tbsp ginger garlic paste ((ground in equal quantities, â¾ to 1 tsp garam masala ((or korma masala)), 1 tsp red chili powder ((less spicy variety minimum â½ tsp)), salt as needed ((i used â½ tsp sea salt)), 1 tbsp oil (or ghee), 2 green cardamoms, 1 cup onions (sliced), 6 cashews, 4 almonds ((optional)), 4 tbsps yogurt ((or â¼ cup curd for paste)), 1 small bay leaf (or tej patta), 4 cloves (or laung), 2 inch cinnamon (or dalchini), 1 cardamom (or elaichi), 1 to 2 green chilies (slit), 1 cup water ( for gravy), salt (for gravy as needed (i used about â½ tsp)), â½ tbsp coriander powder, â½ to â¾ tsp garam masala, â¼ tsp red chili powder ((optional for color)), 3 tbsps coriander leaves (or cilantro chopped )
Unlike a pungent vindaloo that relies on sharp vinegar and heavy chili heat to assert its character, chicken korma belongs to the restrained realm of Mughlai cuisine, where richness is built through gentle simmering and aromatic spice integration. This preparation dispenses with modern shortcuts like heavy cream, instead achieving its characteristic body through a foundational paste of browned onions and nuts. Mastering the initial frying of the sliced onions until they turn deeply golden brown—without crossing into bitterness—is the singular factor that determines whether the resulting gravy achieves its proper velvety consistency and nutty undertone. When the onions meet the warm fat alongside green cardamoms, cloves, and cinnamon, the whole spices release their essential oils into the pan, scenting the medium long before any liquid enters the vessel. Whisking the yogurt thoroughly before adding it to the hot pan prevents the dairy proteins from curdling and separating into unappealing granules. Maintaining a gentle heat during this yogurt incorporation step ensures the sauce thickens into a glossy emulsion that clings properly to bone-in pieces. For optimal results, use a heavy-bottomed Dutch oven or deep skillet to distribute heat evenly and prevent the nut paste from scorching on the base of the cookware during the final reduction. Leftovers store well in a sealed container for up to three days in the refrigerator, and the gravy actually deepens in flavor as the spices meld further into the chicken, though dairy-based sauces require gentle reheating on the stovetop over low heat to prevent separation.
