Chicken Korma is a luxurious, creamy curry made with tender chicken simmered in a gravy of yogurt, cream, and ground spices. It’s mildly spiced with a delicate sweetness, offering a rich and aromatic flavor perfect for enjoying with naan or rice.
Chicken Korma Recipe
Ingredients
Instructions
Prepare the Chicken
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Marinate the chicken pieces in whisked yogurt, salt, and a pinch of turmeric. Set aside for at least 15 minutes.
Fry the Onions
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Heat ghee or oil in a pan over medium heat.
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Add bay leaf, cardamom, cinnamon, and cloves. Fry for a few seconds until fragrant.
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Add the sliced onions and fry until golden brown. Set aside half of the fried onions for garnish.
Make the Korma Gravy
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Add ginger-garlic paste to the remaining onions and sauté for 1 minute.
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Add the soaked and ground cashew-almond paste and stir well. Cook for 2-3 minutes.
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Add coriander powder, cumin powder, red chili powder, and turmeric. Mix well.
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Add the marinated chicken and cook until it turns white (about 4-5 minutes).
Simmer the Chicken
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Pour in ½ cup of water (adjust based on the desired gravy consistency) and stir. Cover and cook the chicken for 10 minutes on low-medium heat.
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Add fresh cream and garam masala. Stir and let it simmer for another 5 minutes until the chicken is fully cooked and the gravy thickens.
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If using saffron, add it along with the milk at this stage for an extra layer of flavor.
Garnish and Serve
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Garnish with the reserved fried onions and fresh coriander leaves.
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Serve hot with naan, roti, or rice.
Serving Suggestion
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Enjoy Chicken Korma with a side of steamed basmati rice, naan, or any Indian bread.
Note
- Adjust the cream and yogurt based on how rich and creamy you want the dish.
- Cook the chicken on low heat to retain tenderness and flavor.
- If the gravy is too thick, add a little more water to adjust consistency.
- Ghee gives a richer taste, but oil can be used for a lighter version.