Introduction:
If you’re craving something rich, aromatic, and deeply satisfying, look no further than Chicken Korma — a dish rooted in the opulent Mughal kitchens of India. Known for its velvety texture and fragrant blend of spices, this curry brings restaurant-level magic right to your home kitchen. Whether you’re hosting a dinner or treating yourself to comfort food, this recipe is your golden ticket to flavor town!
🍗 What is Chicken Korma?
Chicken Korma is a mildly spiced Indian curry where tender chicken is simmered in a luscious sauce made with yogurt, nuts (like cashews or almonds), and warm spices. Unlike many Indian curries, korma is less fiery and more creamy — making it perfect for spice-sensitive palates without compromising on flavor.
🛒 Ingredients You'll Need:
For the Marinade:
500g boneless chicken (cut into medium pieces)
1/2 cup thick yogurt
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp turmeric powder
1/2 tsp red chili powder
Salt to taste
For the Curry Base:
2 tbsp oil or ghee
2 tbsp butter (optional, for richness)
1 large onion (thinly sliced)
1/2 cup soaked cashews or almonds (blended into a smooth paste)
1 bay leaf
4 cardamoms
4 cloves
1/2 tsp cinnamon powder or 1 small stick
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/4 cup fresh cream or coconut milk (optional)
Fresh coriander for garnish
👨🍳 Step-by-Step Recipe:
1. Marinate the Chicken:
Start by combining the chicken with yogurt, ginger-garlic paste, turmeric, chili powder, and salt. Let it rest for 30 minutes to overnight in the fridge. This step ensures the chicken turns out juicy and flavorful.
2. Prepare the Base:
Heat oil or ghee in a heavy-bottomed pan. Add sliced onions and sauté until golden brown. This could take 8–10 minutes. Optionally, set aside some fried onions for garnishing later.
3. Cook the Whole Spices:
Add bay leaf, cardamom, cloves, and cinnamon to the pan. Let them sizzle for a few seconds until aromatic.
4. Build the Curry:
Now stir in the nut paste and ground spices (coriander and cumin). Cook on low heat until the oil begins to separate from the mixture — a sign that the masala is ready.
5. Add the Chicken:
Drop in the marinated chicken and cook for 10–15 minutes, stirring occasionally, until the chicken is fully cooked and tender.
6. Finish with Cream:
Add cream or coconut milk and garam masala. Let it simmer for 3–4 more minutes. Adjust salt and spice as needed.
7. Garnish & Serve:
Top with the reserved fried onions and fresh coriander. Serve with naan, roti, or steamed basmati rice for a truly comforting meal.
🌿 Tips & Variations:
Want it richer? Add a splash of saffron-infused milk toward the end.
No cream? Use full-fat milk or increase yogurt.
Make it vegetarian: Substitute chicken with paneer or vegetables.
Low-fat option: Skip cream and use low-fat yogurt.
❤️ Why You’ll Love This Korma:
It’s authentic but beginner-friendly.
Uses simple pantry spices — no hard-to-find ingredients.
Perfect for both weeknight dinners and special occasions.