New Delhi: Chicken Korma is a rich and aromatic Mughlai dish, beloved for its creamy, spiced gravy and tender chicken pieces. Originating in the royal kitchens of India, this dish is made by slowly cooking chicken in a delectable blend of yoghurt, nuts, and fragrant spices such as cardamom, cinnamon, and cloves. Unlike regular curries, korma is known for its velvety texture, which comes from cashew or almond paste—making it a truly satisfying meal.
The secret to an authentic Chicken Korma lies in its slow-cooking process, which allows the chicken to absorb the flavours deeply. Traditionally, the dish is cooked in ghee to impart a rich taste; however, oil may be used as an alternative. Fried onions also play a vital role in enhancing the depth and aroma of the dish.
How to Make Chicken Korma
Chicken Korma is prepared using tender chicken pieces slowly cooked in a creamy, spiced, yoghurt-based gravy. It pairs beautifully with naan, roti, or fragrant basmati rice.
Ingredients
To marinate:
- 500g chicken (bone-in or boneless)
- ½ cup yoghurt
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp salt
- 1 tbsp ginger-garlic paste
For the korma:
- 2 tbsp ghee or oil
- 2 large onions (finely sliced)
- 2–3 green cardamoms
- 1 bay leaf
- 1-inch cinnamon stick
- 4–5 cloves
- 1 tsp cumin seeds
- 1 tbsp coriander powder
- ½ tsp garam masala
- ½ cup cashew or almond paste (optional, for a richer taste)
- ½ cup fresh cream (optional)
- ½ cup water (adjust as needed)
- 1 tsp kewra water (optional, for aroma)
- Chopped coriander and fried onions (for garnish)
Instructions
1. Marinate the chicken:
In a bowl, coat the chicken pieces with a mixture of yoghurt, turmeric, chilli powder, salt, and ginger-garlic paste. Let it marinate for about 30 minutes (or leave it overnight for the best flavour).
2. Fry the onions:
In a pan, heat the ghee or oil and fry the sliced onions until golden brown and crisp. Remove half of the fried onions and crush them to use later.
3. Cook the spices:
In the same oil, add the cardamoms, bay leaf, cinnamon, cloves, and cumin. Sauté for about 30 seconds until aromatic.
4. Add the chicken:
Add the marinated chicken and cook over medium-high heat for 5–7 minutes, stirring occasionally, until it turns golden.
5. Prepare the gravy:
Reduce the heat and stir in the coriander powder, garam masala, cashew/almond paste, and half of the fried onions. Mix well. Add water to adjust the consistency as desired.
6. Simmer and finish:
Cover and cook on low heat for 15–20 minutes, until the chicken becomes soft and the flavours meld beautifully. Stir in the fresh cream and kewra water (if using).
7. Garnish and serve:
Garnish with the remaining fried onions and fresh coriander. Serve hot with naan, roti, or steamed basmati rice.
Chicken Korma is more than just a dish—it’s an indulgent experience. Perfect for festive occasions or cosy family dinners, this classic Mughlai curry is sure to impress anyone with a taste for Indian cuisine.
Discover the secret to making rich, creamy Chicken Korma with this traditional Mughlai recipe, perfect for festive meals or indulgent family dinners. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
