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Chicken Korma Recipe

Chicken Korma Recipe

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.

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins
Servings 1
Calories 450–500
Best Season All Year
Ingredients
  • 100 grams Chicken (boneless, cut into cubes)
  • 2 tablespoons Yogurt (curd)
  • 1 tablespoon Fresh cream
  • 1 Onion (finely sliced)
  • 1 teaspoon Ginger-garlic paste
  • 6 Cashews
  • 4 Almonds (optional, for richer taste)
  • 2 Green cardamom
  • 1 Cinnamon stick
  • 2 Cloves
  • 1 Bay leaf
  • 1/2 teaspoon Coriander powder
  • 1/2 teaspoon Cumin powder
  • 1/4 teaspoon Garam masala
  • 1/4 teaspoon Red chili powder
  • 1/4 teaspoon Turmeric powder
  • Salt to taste
  • 1 tablespoon Ghee or oil
  • Water as required
  • Saffron (optional, soaked in 1 tablespoon warm milk) a pinch
  • Fresh coriander leaves (for garnish) a few sprigs
Instructions
    Prepare the Chicken
  1. Marinate the chicken pieces in whisked yogurt, salt, and a pinch of turmeric. Set aside for at least 15 minutes.
    2. Fry the Onions
  2. Heat ghee or oil in a pan over medium heat.
  3. Add bay leaf, cardamom, cinnamon, and cloves. Fry for a few seconds until fragrant.
  4. Add the sliced onions and fry until golden brown. Set aside half of the fried onions for garnish.
    5. Make the Korma Gravy
  5. Add ginger-garlic paste to the remaining onions and sauté for 1 minute.
  6. Add the soaked and ground cashew-almond paste and stir well. Cook for 2-3 minutes.
  7. Add coriander powder, cumin powder, red chili powder, and turmeric. Mix well.
  8. Add the marinated chicken and cook until it turns white (about 4-5 minutes).
    9. Simmer the Chicken
  9. 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.
  10. 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.
  11. If using saffron, add it along with the milk at this stage for an extra layer of flavor.
    12. Garnish and Serve
  12. Garnish with the reserved fried onions and fresh coriander leaves.
  13. Serve hot with naan, roti, or rice.
    14. Serving Suggestion
  14. 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.
Read it online: https://tastespread.com/recipe/chicken-korma-recipe/