Chicken Korma Recipe

Chicken Korma

Korma is a dish originating in the Indian subcontinent during the Mughal era. consisting of meat or vegetables with curd or cream, water, nuts, and spices to produce a thick sauce.

Bring up in a traditional Indian home, the chicken was served at least once a week. Although this korma would be a treat, chicken curry was mainly what my mom cooked.

Kormas are for special occasions, like weddings or parties, and rightfully so! They are so rich and luxurious. Pieces of chicken are gently simmered in a rich, creamy sauce with layers of sweet and spicy flavors. This dish is what dreams are made of !!

I have tried to use minimal spices, which are also normally accessible. This dish is not heavy on spices anyway. I prefer to use green cardamom over other varieties. You can use black cardamom, but it will change the flavors of the dish.

Like most Mughlai dishes, this one uses nuts, dried fruit, and spices in addition to cream. Fried onions give the Korma a slightly sweet flavor, yogurt adds acidity, spices give the dish a warmth, and nuts add richness.

I had my first taste of chicken korma at a local Indian restaurant quite a long time ago and was instantly smitten. Such a delicious dish. Like many Indian recipes and curries, it doesn’t have a lot of heat, though you can adjust that to your own personal tastes, as I do

You can add coconut milk also, for extra rich flavor, but here I am using curd and cashew

So let’s make this

Serving-3

Preparation time- 20min

Cook time- 20 min

Total time- 40 min

Difficulty level- medium

Ingredients

• 1 kg Chicken boneless chicken
• ½ cup curd
• 2 tsp Salt
• 1 tsp Black Pepper powder
• 4 tsp ghee
• 4 Onions large (sliced)
• 10 Cashew nuts soaked in water before 30 minutes
• 6 Garlic cloves crushed
• 1 inch Ginger Crushed
• 3 Green Chillies
• 2 Cardamom
• 1 Bayleaf
• 3 Cloves
• 1 inch Cinnamon stick
• 1 tsp Coriander Powder
• 1/2 tsp Chilli Powder
• ½ tsp Garam Masala Powder
• 3 tsp Cream
• Salt to taste

 

Instructions

1. Marinate the chicken in yogurt, salt, and pepper and set aside for 20-25 minutes. Soak the cashews in water at the same time so that they soften by the time you are ready to use them.

2. Heat the pan and add 2 tsp ghee and cook the onions till golden brown. Browning the onions takes a while because it’s important to brown them without burning. Keep stirring them every few minutes as they cook to prevent them from sticking to the bottom. Once they are deep golden brown and soft, you know they are ready, make sure it will not be burnt

3. Transfer them to a mixer grinder along with soaked cashews, garlic, ginger, green chilies, and a little water and grind till smooth.

4. Heat the remaining ghee and add whole spices (cardamom pods, bay leaf, cloves, cinnamon) and chicken. Stir fry the chicken on high heat for a few minutes till slightly brown. Add the onion paste with ½ cup water, coriander powder, chili powder, and salt. Cover and cook for 20-25 minutes. Keep stirring occasionally while the chicken cooks, and add more water if needed.

5. Once the chicken is cooked, add garam masala and cream, mix well and turn it off. Serve hot with naan or nice

Notes

•  Onions: You can use red onions in this recipe. I prefer white onions because of their flavor but they can be hard to find sometimes. We've tested the recipe with both.

          • Chicken: Boneless, skinless chicken thighs are my meat of choice for this recipe because they remain tender and juicy. If you'd like to use chicken breasts, skip the step where we stir fry the chicken on high heat to get some color and just add them directly along with the onion paste and simmer so that they don't overcook.

This is an easy chicken recipe with rich creamy flavor, it will seem delicious in ur dinner, and well-loved by all of your family. If you tried this recipe do tag me on Instagram and Facebook. Any questions about this can comment or dm me. Have a great day!! 

Thank You 😊